Winter days call for meals that hug you from the inside out. When the air gets chilly, your Easy Slow Cooker Korean Beef is here to save the day.
It is a lifesaver for busy weeknights when you have no energy. You simply set it and let the magic happen. Your house will smell like a cozy dream by dinner time.
Why This Recipe Is a Winner
This recipe delivers melt-in-your-mouth beef with almost zero effort. It uses simple pantry staples to create a deep, rich flavor. You do not need any fancy equipment or advanced skills.
It is perfect for cold winter nights when you want comfort. Kids love the sweet and savory glaze on the meat. It is a budget-friendly way to feed a hungry family well.
Simple Method
Making this dish is incredibly straightforward and stress-free. You just whisk a few ingredients and pour them over the beef. The slow cooker does the heavy lifting for you.
Even if you are a beginner, you can master this meal. The thickening slurry at the end is the secret to success. It turns the thin liquid into a glossy, beautiful sauce.
Ingredients You’ll Need
Most of these items are likely already in your kitchen cupboards.
- 3 lbs beef chuck roast, trimmed and cut into 1-inch cubes
- 0.5 cup soy sauce
- 0.5 cup light brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 2 stalks green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Step-by-Step
- Place the cubed beef chuck roast into the basin of a 6-quart slow cooker.
- In a mixing bowl, whisk together soy sauce, brown sugar, minced garlic, sesame oil, grated ginger, and red pepper flakes until the sugar is dissolved.
- Pour the sauce mixture over the beef and toss to ensure all pieces are evenly coated.
- Secure the lid and cook on the low setting for 6 hours.
- In a small vessel, whisk cornstarch and cold water to create a smooth slurry.
- Stir the slurry into the slow cooker liquid.
- Cover and cook on the high setting for an additional 15 minutes or until the sauce has thickened to a coat-back consistency.
- Garnish with sliced green onions and toasted sesame seeds before serving over steamed rice.
Best Ways to Enjoy It
Serve this tender beef over a big bowl of fluffy white rice. The rice soaks up all that delicious, savory ginger glaze. Add some steamed broccoli or snap peas for a fresh crunch.
Gather your family around the table for a warm, cozy meal. It feels like a special treat without the high restaurant price. Don’t forget the extra sesame seeds for a pretty finish.
Storage & Reheating
Leftovers taste even better the next day as flavors meld together. Store the beef in an airtight container in the fridge. It will stay fresh and tasty for up to four days.
You can also freeze this meal for an easy future dinner. Reheat it gently on the stove or in the microwave. Add a splash of water if the sauce gets too thick.
Tips for Best Results
- Use fresh ginger for the brightest and most authentic flavor.
- Trim the excess fat from the roast to keep the sauce lean.
- Don’t skip the cornstarch slurry or the sauce will be thin.
- Cut your beef cubes into uniform sizes for even cooking.
- Double the red pepper flakes if your family loves extra heat.
- Make this for a winter potluck to impress your friends easily.
- Use low-sodium soy sauce if you are watching your salt intake.
Ways to Switch It Up
- Swap the brown sugar for honey for a different kind of sweetness.
- Use tamari instead of soy sauce to make it gluten-free.
- Add sliced carrots during the last hour for extra veggies.
- Serve inside lettuce wraps for a lighter, low-carb option.
Quick Answers
Can I cook this on high instead?
Yes, you can cook it on high for about 3 to 4 hours. However, low and slow makes the beef much more tender. Stick to the low setting if you have the time.
What is the best cut of meat to use?
Beef chuck roast is the absolute best choice for this recipe. It has enough fat to stay moist during the long cook. It breaks down beautifully into tender, juicy bites.
Will my picky eaters like this?
Most kids love the sweet and savory balance of the sauce. It is not overly spicy unless you add extra pepper flakes. It is a very kid-friendly dinner option for families.
I hope this cozy beef recipe brings warmth to your winter table. It is so simple to make and truly satisfying to eat. Happy cooking!
— Lidia
Easy Slow Cooker Korean Beef
Ingredients
- 3 lbs beef chuck roast, trimmed and cut into 1-inch cubes
- 0.5 cup soy sauce
- 0.5 cup light brown sugar, packed
- 4 cloves garlic , minced
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarc h
- 3 tablespoons cold water
- 2 stalks green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Place the cubed beef chuck roast into the basin of a 6-quart slow cooker.
- In a mixing bowl, whisk together soy sauce, brown sugar, minced garlic, sesame oil, grated ginger, and red pepper flakes until the sugar is dissolved.
- Pour the sauce mixture over the beef and toss to ensure all pieces are evenly coated.
- Secure the lid and cook on the low setting for 6 hours.
- In a small vessel, whisk cornstarch and cold water to create a smooth slurry.
- Stir the slurry into the slow cooker liquid.
- Cover and cook on the high setting for an additional 15 minutes or until the sauce has thickened to a coat-back consistency.
- Garnish with sliced green onions and toasted sesame seeds before serving over steamed rice.
