Crock Pot Korean Beef (Printable Version)

Slow-cooked beef infused with a rich Korean-inspired sauce, served over fragrant rice with green onions.

# 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
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 ripe Bosc pear/apple)
11 - 1 tablespoon cornstarch

→ To Serve

12 - 4 cups cooked jasmine or short grain rice
13 - 2 green onions, sliced
14 - 1 tablespoon toasted sesame seeds

# How to Make It:

01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear in a medium bowl until thoroughly combined.
02 - Place beef chunks in the bottom of the crock pot. Pour the sauce over the beef, ensuring all pieces are evenly coated.
03 - Cover and cook on low heat for 6-7 hours, or until beef becomes incredibly tender and shreds easily with a fork.
04 - Remove beef from the crock pot and shred using two forks.
05 - Skim excess fat from the sauce. Mix cornstarch with 2 tablespoons cold water to form a slurry. Stir the slurry into the sauce.
06 - Return shredded beef to the crock pot. Stir to coat thoroughly in the thickened sauce. Cook on high heat for 15 minutes until sauce reaches desired consistency.
07 - Serve hot over cooked rice, garnished with sliced green onions and toasted sesame seeds.

# Expert Insights:

01 -
  • The beef becomes so tender you barely need a fork
  • Set it and forget it cooking for the busiest days
02 -
  • Let the cornstarch slurry come to room temperature before adding it to avoid lumps in your sauce
  • Resist the urge to lift the lid during cooking, every peek adds 15 minutes to the cooking time
03 -
  • Marinate the beef overnight for the deepest flavor penetration
  • Use a box grater for the pear, leaving the skin on for extra texture

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