Description
This slow cooker Korean beef is ridiculously good and criminally easy – just dump everything in, walk away, and return to tender, caramelized beef that will make your takeout place jealous.
Ingredients
Scale
- 3 pounds beef chuck roast, cut into 2-inch chunks
- ⅓ cup low-sodium soy sauce
- ⅓ cup packed brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes
- 1 medium onion, sliced
- 2 tablespoons cornstarch (optional)
- 2 tablespoons cold water (if using cornstarch)
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes until sugar dissolves.
- Pat beef chunks dry with paper towels. For extra flavor, optionally brown the beef in batches in a hot skillet.
- Place sliced onions at the bottom of your slow cooker, then add beef chunks on top.
- Pour the sauce mixture evenly over the beef, gently tossing to coat all pieces.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is very tender.
- Optional: 30 minutes before serving, mix cornstarch with cold water, then stir into the slow cooker. Cook on high with lid off for 15-20 minutes until sauce thickens.
- Serve over steamed rice, garnished with sliced green onions and sesame seeds.