Name: Slow Cooker Korean Beef Recipe
Prep time: 15 min
Cook time: 8 h 30 min
Total time: 8 h 45 min
Cuisine: Korean
Ingredients: 1 onion, diced; 3 teaspoons garlic, crushed; 2 teaspoons ginger, minced; 1 tablespoon rice wine vinegar; 2 tablespoons sesame oil; ½ cup soy sauce; ½ cup beef stock; ½ cup brown sugar; ¼ teaspoon red chili flakes; 1 kilogram (2.2 pounds) chuck beef, cut into bite-sized cubes; 3 tablespoons cornstarch; 3 tablespoons water

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Introduction

Slow Cooker Korean Beef is a deliciously tender and flavorful dish inspired by classic Korean barbecue flavors. With a perfect balance of sweet, savory, and spicy notes, this recipe simplifies preparation by using a slow cooker. It’s ideal for a comforting meal that practically makes itself.

The image shows a close-up of a bowl filled mostly with dark brown, shiny, cooked beef cubes that have a slightly rough texture and some visible grill marks. The beef pieces are piled high and fill most of the white bowl. On one side, there is a small portion of white rice that looks soft and fluffy. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, diced
3 teaspoons garlic, crushed
2 teaspoons ginger, minced
1 tablespoon rice wine vinegar
2 tablespoons sesame oil
½ cup soy sauce
½ cup beef stock
½ cup brown sugar
¼ teaspoon red chili flakes
1 kilogram (2.2 pounds) chuck beef, cut into bite-sized cubes
Thickener:
3 tablespoons cornstarch
3 tablespoons water

Instructions

Step 1: In a slow cooker, combine the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir well to mix all ingredients.
Step 2: Add the cubed beef to the slow cooker, ensuring each piece is thoroughly coated in the sauce.
Step 3: Cover and cook on low heat for 8 hours, or until the beef is tender and flavorful.
Step 4: In a small bowl, whisk together the cornstarch and water to form a slurry.
Step 5: Pour the cornstarch slurry into the slow cooker and stir to combine with the beef and sauce.
Step 6: Increase the heat to high and cook for an additional 30 minutes, stirring occasionally until the sauce thickens to your preference.
Step 7: Serve the Korean beef hot, optionally garnished with sliced green onions and sesame seeds for extra flavor and texture.

Tips & Variations

For a spicier kick, increase the amount of red chili flakes or add a teaspoon of gochujang (Korean chili paste).
Use short ribs or brisket as alternative cuts for a different texture and richer flavor.
Serve over steamed rice or with a side of sautéed vegetables for a complete meal.
Marinate the beef for an hour before slow cooking to intensify the flavors.

Storage

Store leftover Korean beef in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef stock or water if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a bowl filled mostly with dark brown, glossy pieces of cooked beef cut into bite-sized chunks with a slightly shiny texture, indicating they are juicy and tender. These beef pieces cover the front and middle parts of the bowl, while at the back, there is a small portion of white rice, adding contrast with its soft, fluffy grains. The bowl itself is white, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of chuck?

Yes, you can use short ribs, brisket, or even stew meat. Just keep in mind that cooking times might vary slightly depending on the cut’s tenderness.

Is it necessary to thicken the sauce with cornstarch?

Thickening the sauce helps to concentrate the flavors and gives the dish a nice glaze. If you prefer a thinner sauce, you can skip this step or reduce the amount of cornstarch used.