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

This Slow Cooker Korean Beef recipe offers tender, flavorful beef simmered in a rich, savory sauce with a hint of sweetness and spice. Perfect for a comforting meal with minimal hands-on time, it’s an ideal dish to prepare ahead and enjoy with rice or noodles.

A close-up image of a bowl with two clear layers: the bottom layer is white rice with a soft texture and the top layer is made up of many small, glossy, dark brown cooked beef cubes that look juicy and tender, filling most of the bowl. The bowl is white, and the background is a white marbled texture. 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

For the 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 evenly.
Step 2: Add the beef cubes to the slow cooker and toss them in the sauce to coat thoroughly.
Step 3: Cover and cook on low heat for 8 hours, or until the beef is very tender.
Step 4: In a small bowl, mix the cornstarch and water to make a smooth slurry. Pour this into the slow cooker and stir gently to combine.
Step 5: Increase the slow cooker heat to high and cook for an additional 30 minutes, stirring occasionally, until the sauce has thickened to your liking.
Step 6: Serve the Korean beef hot, garnished with sliced green onions and sesame seeds if desired. Enjoy!

Tips & Variations

For extra depth of flavor, marinate the beef in the sauce mixture for an hour before cooking.
Adjust the chili flakes to control the heat or substitute with a dash of sriracha for a different spicy kick.
Add vegetables like carrots or bell peppers along with the beef to make it a one-pot meal.
Serve over steamed rice or with stir-fried noodles for a complete dinner.

Storage

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

How to Serve

A bowl filled with two clear layers, the bottom layer is white rice with a soft, fluffy texture, slightly hidden behind the top layer; the top layer is made of many dark brown pieces of cooked beef cut into small, uneven chunks, each piece showing a shiny, slightly oily surface with visible texture and grill marks, all set inside a white bowl placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, although chuck beef is ideal for slow cooking due to its marbling and tenderness. You can use brisket or short ribs for similar results, but adjust cooking time as needed.

Is there a substitute for rice wine vinegar?

If rice wine vinegar is unavailable, you can substitute with apple cider vinegar or white vinegar in equal amounts, which will maintain the acidity balance in the recipe.