Crock Pot Korean Beef (Printable Version)
Tender beef slow-cooked in a flavorful Korean-inspired sauce, creating a comforting and delicious meal with minimal effort.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck roast, trimmed and cut into large chunks
→ Sauce
02 - ½ cup low-sodium soy sauce
03 - ⅓ cup brown sugar, packed
04 - ¼ cup water
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 1 tablespoon gochujang (Korean chili paste) or 1 teaspoon red pepper flakes
10 - 1 pear, grated (Asian pear preferred, or Bosc pear/apple substitute)
11 - 1 tablespoon cornstarch
12 - 2 tablespoons cold water (for cornstarch slurry)
→ To Serve
13 - 4 cups cooked jasmine or short grain rice
14 - 2 green onions, sliced
15 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear in a medium bowl until sugar dissolves and mixture is well combined.
02 - Place beef chunks in the bottom of the crock pot, ensuring even distribution. Pour the prepared sauce over the beef, turning pieces to coat thoroughly.
03 - Cover and cook on low setting for 6-7 hours until beef is fork-tender and shreds easily. The meat should effortlessly pull apart when tested.
04 - Transfer cooked beef to a cutting board or large plate. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat or connective tissue.
05 - Skim excess fat from the remaining liquid in the crock pot. Whisk cornstarch with 2 tablespoons cold water until smooth, then stir into the hot sauce until fully incorporated.
06 - Return shredded beef to the crock pot with the thickened sauce. Stir thoroughly to coat all pieces. Cook on high for 15 minutes until sauce reaches desired consistency.
07 - Spoon beef and sauce over individual portions of hot cooked rice. Garnish generously with sliced green onions and toasted sesame seeds before serving.
# Expert Tips:
01 -
- The beef becomes impossibly tender, shredding with just the gentle pressure of a fork after hours of slow cooking magic
- That sauce hits every note, salty from soy, sweet from brown sugar and pear, with just enough warmth from gochujang to keep things interesting
02 -
- Resist the urge to peek too often, every time you lift that lid you are adding 15 minutes to the cooking time
- The grated pear might seem strange but it is what makes the beef so tender and adds a subtle fruitiness that balances the bold flavors
03 -
- Marinate the beef overnight in the sauce before slow cooking for an extra layer of flavor that develops while you sleep
- Pork shoulder works beautifully as a substitute if you want to switch things up