Effortlessly Juicy Slow Cooker Korean Beef Recipe
This Effortlessly Juicy Slow Cooker Korean Beef recipe delivers tender, flavorful meat infused with a rich blend of garlic, ginger, soy, and sesame. Perfectly cooked low and slow, it requires minimal effort and results in a comforting dish ideal for busy days or meal prep. The sauce is thickened beautifully at the end to coat the beef with a savory-sweet glaze, easily customizable with alternative proteins like chicken, pork, or tofu.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Scale
Main Ingredients
- 1 kg Chuck Beef (cubed, main protein; can substitute with chicken, pork, or tofu)
- 1 Onion (diced)
- 3 tsp Garlic (crushed)
- 2 tsp Ginger (minced)
Sauce Ingredients
- 1 tbsp Rice Wine Vinegar (or apple cider vinegar)
- 2 tbsp Sesame Oil (or sunflower oil)
- ½ cup Soy Sauce (or low-sodium soy sauce)
- ½ cup Beef Stock (or chicken stock)
- ½ cup Brown Sugar (or honey)
- ¼ tsp Red Chili Flakes (or gochujang for more spice)
Thickening Agent
- 3 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Combine the Base Ingredients: In your slow cooker, mix together the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir until everything is evenly combined, forming the flavorful sauce base.
- Add the Beef: Gently place the cubed chuck beef into the slow cooker, ensuring each piece is well coated with the sauce mixture, maximizing flavor absorption during cooking.
- Slow Cook: Cover the slow cooker with its lid and set the heat to low. Allow the beef to cook gently for approximately 8 hours, resulting in tender, melt-in-your-mouth meat.
- Prepare the Thickening Mixture: In a small bowl, whisk the cornstarch and water together until smooth. This slurry will be used to thicken the sauce at the end of cooking.
- Add Thickener and Cook on High: Pour the cornstarch slurry into the slow cooker and stir well to evenly incorporate. Increase the heat setting to high and cook for an additional 30 minutes to thicken the sauce to a luscious glaze.
- Serve and Garnish: Plate the Korean beef and garnish with sliced green onions and sesame seeds for an authentic touch and added texture. Enjoy hot with rice or vegetables of your choice.
Notes
- You can substitute chuck beef with chicken thighs, pork shoulder, or extra-firm tofu to suit dietary preferences.
- Adjust the red chili flakes or swap with gochujang to control the spiciness level according to taste.
- Low-sodium soy sauce reduces saltiness and gives better control over sodium content.
- The cornstarch slurry is essential for thickening the sauce; do not skip this step for best results.
- This dish pairs excellently with steamed rice, kimchi, or sautéed greens.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Keywords: slow cooker Korean beef, Korean beef recipe, easy slow cooker meals, Korean beef stew, chuck beef slow cooker
