Go Back Email Link
–+ servings
Korean beef on a plate with white rice, cucumber slices, shredded carrots, pickled red onions, and Kimchi on the side.

Slow Cooker Korean Beef

Slow cooker Korean beef is tender, savory, slightly sweet, and kid-friendly. Inspired by the sweet-and-savory flavors of Korean bulgogi, this dump-and-go version uses pantry staples like honey, soy sauce, and gochujang. It's an easy freezer meal that's delicious served in rice bowls, tacos, lettuce wraps, or with simple sides.
No ratings yet
Yield: 8 servings
Prep Time:15 minutes
Cook Time:8 hours
Total Time:8 hours 15 minutes
Print Pin Rate

Ingredients
 

  • 3 lb chuck roast (trimmed of excess fat)
  • Ground black pepper (to taste)
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup low sodium beef broth
  • 1/4 cup honey
  • 2 tablespoons gochujang (plus more to taste at end)
  • 2 tablespoons rice vinegar (unseasoned)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon dried minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger (sub: ginger paste)
  • Optional: Salt to taste

Instructions
 

  1. Season Beef: Place the trimmed chuck roast in the slow cooker and season all sides with pepper.
  2. Make Sauce: In a small bowl, whisk together the soy sauce, beef broth, honey, gochujang, rice vinegar, sesame oil, minced onion, garlic, and ginger. Pour the sauce over the roast.
  3. Slow Cook: Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, or until the beef easily shreds apart with a fork.
  4. Shred & Serve: Shred the beef with two large forks, discard large pieces of fat, and stir to combine. Taste and season with salt, if desired.
    This Korean shredded beef is delicious served in several ways:
    For bowls: Serve over rice and offer toppings like kimchi (so good!), shredded carrots, sliced cucumber, pickled red onions, sliced green onions, sesame seeds, gochujang sauce, and/or a drizzle of (non-traditional but really tasty) Bang Bang Sauce. A fried or soft-boiled egg on top is a classic Korean-bowl move if you want to go further
    For tacos: Spoon the beef into warm tortillas and fill with toppings like rice, kimchi, pickled red onions, sliced green onions, sesame seeds, Bang Bang Sauce, and/or more gochujang.
    A la carte: For a simple dinner, serve with rice or rice noodles and a simple side like roasted broccoli or Frozen Stir Fried Vegetables.
    Lettuce Wraps: You can also tuck this beef, sauce, and rice into lettuce wraps.

Freezer Instructions

Freeze for Later:
  • Method 1 – Uncooked: To a gallon sized freezer bag, add the beef broth, soy sauce, honey, rice vinegar, gochujang, sesame oil, minced onion, garlic, and ginger. Gently squeeze the bag to combine. Season the roast with salt and pepper and place in the bag with the sauce. Wash your hands and then seal, removing as much air as possible, and freeze.
  • Method 2 – Fully Cooked: Fully cook the meal through Step 4. Let the shredded beef and sauce cool completely. (Safety Note: Do not let the meat sit on the counter for more than 2 hours.) Transfer to a freezer safe container, making sure the beef is covered with sauce, and freeze.
Prepare From Frozen:
  • Method 1 – Uncooked: Thaw in the refrigerator for about 24 hours. Cook as directed.
  • Method 2 – Fully Cooked: Use one of these safe thawing methods and then warm gently on the stove or in the microwave.

Notes/Tips

  • Heat Level: We intentionally made this recipe not-too-spicy for families. But, for extra heat, I highly encourage using more gochujang at the end to garnish your dish. It’s delicious!
  • Instant Pot Directions: Cut chuck roast into 2x2 inch pieces. Place in the Instant Pot and season well with pepper. Cover with the sauce from Step 2. Lock and seal the lid. Cook for 30 minutes at high pressure with a natural release (aka: do not open the release valve; wait until the pin drops before opening). Follow step 4 to shred and serve.
  • Gochujang is a Korean fermented chili paste that gives the beef its savory, slightly sweet, spicy flavor. Find it in the Asian section of many larger grocery stores. A replacement could be Sriracha sauce.
  • Gluten-Free Version: Replace the soy sauce with coconut aminos or gluten-free tamari and look for gluten-free gochujang.
  • Meal Prep: Portion the cooked beef with rice and vegetables into individual containers for easy lunches. Add fresh toppings like cucumber and pickled red onions after reheating.
  • Storage: Store leftovers in the refrigerator for up to 3-5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1 serving | Calories: 366 kcal (18%) | Carbohydrates: 12 g (4%) | Protein: 35 g (70%) | Fat: 21 g (32%) | Cholesterol: 117 mg (39%) | Sodium: 732 mg (32%) | Fiber: 0.2 g (1%) | Sugar: 9 g (10%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer