Crock Pot Korean Beef (Printable)
Tender beef slow-cooked in a savory-sweet Korean-inspired sauce, perfect for easy, crowd-pleasing meals.
# What You 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 Asian or Bosc pear, grated
11 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water
→ To Serve
12 - 4 cups cooked jasmine or short grain rice
13 - 2 green onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds
# Steps:
01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, grated ginger, minced garlic, gochujang, and grated pear in a medium bowl until sugar dissolves completely and mixture is smooth.
02 - Place beef chunks in a single layer at the bottom of the crock pot. Pour the prepared sauce evenly over the beef, turning pieces to ensure thorough coating on all sides.
03 - Cover and cook on low heat for 6 to 7 hours until beef is fork-tender and easily shreds apart.
04 - Transfer beef to a cutting board or large plate. Use two forks to pull meat apart into shreds, removing any excess fat or connective tissue.
05 - Skim any excess fat from the cooking liquid. Whisk cornstarch with cold water until smooth, then stir into the sauce. Return shredded beef to the pot and toss to coat.
06 - Cook on high heat for 15 minutes, stirring occasionally, until sauce reaches desired consistency and coats the beef generously.
07 - Spoon beef and sauce over warm cooked rice. Garnish generously with sliced green onions and toasted sesame seeds before serving.
# Expert Hints:
01 -
- The sauce does all the heavy lifting, turning a tough cut of meat into something that falls apart at the mere suggestion of a fork
- Your house will smell incredible for six straight hours, which is basically free aromatherapy
- It feeds a crowd with almost zero active cooking time, leaving you free to actually hang out with your people
02 -
- The grated pear might seem unusual, but it's absolutely essential for authentic tenderness and that subtle fruit sweetness that cuts through the salty soy
- Cornstarch needs cold water to dissolve properly, or it will clump into unappealing little dumplings instead of thickening your sauce
- Low and slow is non-negotiable here high heat makes the muscle fibers seize up tough instead of relaxing into melting softness
03 -
- If you can find Korean pears, use them they have a crisp sweetness and texture that's perfect for this dish. Bosc pears are my second choice.
- Toast your sesame seeds in a dry pan for 2 minutes until fragrant and golden. That extra step transforms them from garnish into a flavor contributor.