Name: Slow Cooker Korean Beef: Easy Recipe & Tips
Prep time: 15 min
Cook time: PT-489162H55M28S
Total time: PT-489162H55M28S
Cuisine: American (Korean-inspired)
Ingredients: (Full ingredient list and measurements can be added to your recipe card.); 2–3 lbs beef chuck roast; ½ cup soy sauce; ¼ cup brown sugar; 2 tbsp honey; 1 tbsp sesame oil; 1 tbsp rice vinegar; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp red pepper flakes (optional, adjust to spice level); 1 medium onion, sliced; 2 green onions, for garnish; 1 tbsp sesame seeds, for garnish; Cooked rice, for serving

Why You’ll Love This Recipe

I love how easy this is to throw together. I just pop everything into the slow cooker, and a few hours later, I’ve got a deeply flavorful, melt-in-your-mouth Korean-style beef. The sauce balances sweet and salty with hints of garlic and ginger, making every bite irresistible. Plus, it’s versatile—I often serve it over rice, but it also works great in tacos, sliders, or lettuce wraps. It’s a cozy dinner that feels like takeout, but better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chuck roast, cut into large chunks
Soy sauce
Brown sugar
Honey
Fresh garlic, minced
Fresh ginger, minced
Sesame oil
Red pepper flakes (optional)
Sliced onions
Green onions, for garnish
Sesame seeds, for garnish
Optional: Beef broth (if the sauce needs thinning)

Directions

I start by cutting the chuck roast into large chunks and placing them in the slow cooker.
In a separate bowl, I whisk together soy sauce, brown sugar, honey, garlic, ginger, sesame oil, and red pepper flakes (if using).
I pour the sauce over the beef, making sure it’s well-coated.
I add the sliced onions on top, cover the slow cooker, and set it to low for 8–10 hours or high for 4–5 hours, until the beef is fork-tender.
Once it’s done, I shred the beef in the pot and stir it to absorb all the flavorful sauce.
I serve it hot over white rice, and sprinkle it with sliced green onions and sesame seeds before digging in.

Servings and timing

This recipe makes about 6 to 8 servings.
Prep Time: 15 minutes
Cook Time: 4 to 10 hours (depending on your slow cooker setting)
Total Time: 4 hours 15 minutes to 10 hours 15 minutes

Variations

Less Sweet: I reduce the honey or brown sugar if I want a more savory flavor.
Spicy Kick: When I’m craving heat, I add gochugaru or a dash of sriracha to the sauce.
Veggie Boost: I sometimes toss in mushrooms, carrots, or potatoes. They soak up the flavor beautifully.
Different Cuts: If I don’t have chuck roast, brisket or other slow-cook-friendly cuts work well.
Low-Carb Option: I serve it over cauliflower rice or in lettuce wraps.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. When I’m ready to eat, I reheat it in the microwave or on the stovetop until warmed through. It also freezes well—I portion it out and freeze it for up to 3 months. It’s a great make-ahead meal for busy weeks.

FAQs

How do I keep the beef tender and not dry?

I make sure to cook it low and slow. Using the low setting on the slow cooker helps the meat break down gently without drying out.

Can I make this recipe ahead of time?

Yes, I often prep the sauce and onions the night before. In the morning, I just add everything to the slow cooker and go about my day.

What if I don’t have fresh garlic or ginger?

Fresh is best for flavor, but in a pinch, I use garlic paste or ginger paste from the store. I avoid powdered versions if I can help it.

How can I thicken the sauce?

If the sauce is too thin, I take out some of the liquid and simmer it on the stove to reduce, or I mix a cornstarch slurry (1 tbsp cornstarch with 1 tbsp water) and stir it in during the last 30 minutes.

Can I use a smaller slow cooker?

Yes, but I adjust the ingredient amounts so everything fits comfortably and cooks evenly in a smaller cooker.

Conclusion

This Slow Cooker Korean Beef is one of my go-to comfort meals. It’s simple, flavorful, and incredibly satisfying. I love how the slow cooker does all the heavy lifting while I get to enjoy a rich, fall-apart beef dish with very little hands-on time. Whether I serve it traditionally over rice or switch it up in wraps or sliders, it’s always a hit.

Spice Level: Adjust red pepper flakes to taste, or add gochugaru or sriracha for extra heat.

Sweetness: Reduce brown sugar or honey for a less sweet flavor, or use a sugar-free alternative.

Vegetables: Add carrots, mushrooms, or potatoes for more texture.

Sauce Thickness: If too thick, stir in a bit of beef broth.

Storage: Store leftovers in the fridge for up to 3–4 days or freeze for up to 3 months.

Make Ahead: Prep the sauce and onions the night before for easy morning assembly.

Serving Ideas: Serve over rice, in lettuce wraps, or as taco/sliders filling.

Slow Cooker Size: Best for a 6-quart slow cooker.

Substitute: Use brisket or another slow-cooking cut if desired.

Flavor Tip: Use fresh garlic and ginger for authentic taste.