Crockpot Korean-Style Beef

This Korean-style beef comes together with just a handful of pantry staples and the set-and-forget power of a crockpot. The result is melt-in-your-mouth meat drenched in a sweet-savory sauce that’s perfect for a quick weeknight dinner.

Servings: 4 servings

Crockpot Simplicity

In under ten seconds the video shows the finished beef pulling apart effortlessly, proving that you don’t need a fancy stove to get restaurant-level flavor. Just add the raw ingredients, let the slow cooker do the work, and you’ll have a glossy, tender dish that’s ready to serve.

The Secret to Ultra-Tender Beef

The key is using a well-marbled cut like chuck roast and cooking it low and slow. The slow cooker breaks down connective tissue while the soy-based sauce infuses the meat with umami, keeping every bite juicy. Adding a splash of sesame oil at the end brightens the flavor without overcooking the aromatics.

Ingredients for Crockpot Korean-Style Beef

• 2 pounds beef chuck roast, cut into 2-inch cubes
• 1 medium onion, sliced (about 1 cup)
• 4 garlic cloves, minced
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons gochujang (Korean chili paste)
• 1 cup beef broth
• 1 tablespoon toasted sesame oil
• 2 green onions, sliced (for garnish)
• 1 teaspoon sesame seeds (for garnish)
• Freshly ground black pepper, to taste

How to Make It: Crockpot Korean-Style Beef

1. Place the beef cubes, sliced onion, and minced garlic into the crockpot.
2. In a bowl whisk together soy sauce, brown sugar, gochujang, and beef broth; pour over the meat.
3. Stir gently to coat, then cover and set the crockpot to low for 6 hours.
4. After cooking, drizzle sesame oil over the beef and give a quick stir.
5. Serve the beef over rice, and garnish with sliced green onions and sesame seeds.

Quick Tips for Best Results

Pat the beef dry before adding it to the crockpot to encourage browning and richer flavor. If you prefer a thicker sauce, remove the lid for the last 30 minutes or stir in a teaspoon of cornstarch mixed with water. Adjust the gochujang amount to control spiciness.

Serving Ideas

Serve the Korean-style beef over steamed jasmine or brown rice, and pair it with a simple cucumber salad or kimchi for crunch. A side of sautéed bok choy or steamed broccoli makes a complete, balanced meal.

Common Questions

Can I use a different cut of beef?

Yes, a brisket or short rib works well, but keep the cooking time the same for tenderness.

What if I don’t have gochujang?

Replace it with 1 tablespoon of chili garlic sauce and a pinch of Korean red pepper flakes.

Can I make this recipe in an Instant Pot?

Use the ‘Manual’ setting for 45 minutes at high pressure, then quick-release and finish with the sesame oil.