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Slow-Cooker Korean Beef

Mouthwatering Slow-Cooker Korean Beef for Cozy Nights

This Slow-Cooker Korean Beef recipe brings rich, savory flavors and simplicity to your dinner table.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef and Sauce
  • 2 inches ginger Adds warmth and aromatic flavor; can be substituted with ground ginger (1 tsp)
  • 4 cloves garlic Provides a robust savory note; fresh is best, though powdered garlic can work in a pinch (1 tsp)
  • 3/4 cup low-sodium beef broth Offers moisture and depth; homemade or store-bought is fine
  • 1/2 cup packed light brown sugar Sweetens the dish; reduce to 1/4 cup for less sweetness
  • 1/3 cup reduced-sodium soy sauce Imparts saltiness and umami flavor; for gluten-free, use tamari
  • 1/4 cup gochujang Adds heat and richness; no substitute recommended
  • 2 Tbsp. toasted sesame oil Adds a nutty aroma; can be replaced with olive oil in a pinch
  • 2 Tbsp. unseasoned rice vinegar Balances sweetness with acidity; substitutes available
  • 1 Tbsp. cornstarch Used for thickening the sauce; can be omitted
  • 4 lb. beef shoulder Main protein that becomes tender when slow-cooked
For Serving
  • cooked white rice Pairs beautifully with the beef; quinoa or cauliflower rice are low-carb alternatives
  • chopped scallions Garnish that adds freshness and texture
  • cilantro Garnish that adds freshness and texture
  • toasted sesame seeds Garnish that adds freshness and texture

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Slow-Cooker Korean Beef
  1. Begin by finely chopping a 2-inch piece of ginger and 4 cloves of garlic. Next, take your 4-pound beef shoulder and cut it into 1½-inch pieces, trimming any excess fat.
  2. In a mixing bowl, whisk together ¾ cup of low-sodium beef broth, ½ cup of packed light brown sugar, ⅓ cup of reduced-sodium soy sauce, ¼ cup of gochujang, 2 tablespoons of toasted sesame oil, 2 tablespoons of unseasoned rice vinegar, and 1 tablespoon of cornstarch. Stir until well combined.
  3. Place the cut beef pieces directly into the slow cooker and pour the sauce mixture over the beef, then gently stir to coat every piece thoroughly.
  4. Cover the slow cooker with its lid and set it to cook on high for 5-6 hours or low for 8-10 hours.
  5. Once the beef is cooked to perfection, scoop generous portions over cooked white rice and sprinkle with chopped scallions, cilantro, and toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 15gVitamin A: 2IUVitamin C: 4mgCalcium: 4mgIron: 15mg

Notes

Don’t forget to trim the fat from the beef shoulder to prevent a greasy sauce. Adjust sweetness of brown sugar to your liking. Leftovers make for great tacos or sandwiches.

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