Tender, fall-apart beef in an easy homemade savory-sweet sauce, my slow cooker Korean shredded beef is deeply flavorful with almost no effort. Everything goes into the slow cooker (no searing or pre-cooking!) for an easy weeknight win that still feels like something you’d order out.

Shredded beef in sauce garnished with sliced green onions and sesame seeds inside a slow cooker, with serving forks placed on the side.

5 star review

“Incredible! So easy, simple, nourishing, and delicious! This is a new family favorite. Thank you for sharing!”

– Sarah
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This is How to Make the Best Korean Pulled Beef in the Slow Cooker

Okaaaaaay, this slow cooker Korean beef is definitely a new favorite around here! It’s one of those meals I pull out when the week feels full and I want something cozy doing its thing in the background, and perfect for those nights when you want the house to smell AMAZING without actually standing at the stove. The sauce is bringing that savory Korean-inspired mix of soy, brown sugar, ginger, garlic, and sesame, and the longer cook turns the beef into the kind of fall-apart tender situation that makes everyone wander into the kitchen asking what’s for dinner.

Now, what I love about this version is how it keeps all the spirit of classic Korean-style shredded beef but makes the process unbelievably low-effort. No browning, no fuss, absolutely nothing extra. Just throw some onions on the bottom, add the beef on top, and pour the sauce over. That’s it! The slow cooker handles the rest, and the flavor gets deeper and richer as it goes.

And since it’s high-protein and naturally dairy-free (ditto my slow cooker beef and ramen) a combo that’s hard to find, am I right?!?), it works for pretty much any kind of week you’re having. I make it for busy nights, meal prep, low-key hosting, or anytime I want an easy base for rice bowls, tacos, noodles, or lettuce wraps. It reheats beautifully, stays juicy, and is endlessly flexible, which is honestly why it’s in constant rotation around here! And for a quick stovetop version with similar flavors, my ground beef and broccoli is ready in under 20 minutes.

Raw beef roast on parchment paper with bowls of sliced onions, brown sugar, ginger, garlic, oil, soy sauce, cornstarch, hot sauce, and vinegar arranged on a white surface.
Ingredients You’ll Need: beef chuck roast, onion, garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, and cornstarch.

Welcome to My Kitchen, Let’s Make Korean Beef

Jump to Recipe Instructions
A glass measuring cup with a sauce mixture and gold whisk, surrounded by garlic bulbs and fresh ginger on a light gray surface.
Combine the sauce ingredients.
A glass measuring cup filled with a dark sauce and a small whisk, surrounded by garlic bulbs and slices of ginger on a light surface.
Whisk until the sugar has dissolved.
A raw piece of meat topped with sliced white onions in a black slow cooker.
Add the beef & onions in a slow cooker.
A hand pours a brown liquid over a piece of meat topped with sliced onions in a slow cooker.
Pour the sauce on top.
A cooked beef roast topped with sliced onions sits in a slow cooker with visible juices and sauce.
Cook until the beef is fall-apart tender.
Shredded cooked beef spread on a wooden cutting board with two metal forks placed among the meat.
Shred the beef.
A hand pours a small bowl of cornstarch and water into a slow cooker filled with a dark broth and sliced onions.
Add cornstarch & water to thicken the sauce.
Shredded beef in a slow cooker with broth, accompanied by a serving spatula and fork.
Stir the beef back in the sauce.

Testing Tips

  • Be sure to slice the onion extra thin so it melts right into the sauce instead of staying in big pieces.
  • I’ve tried cooking it on both high and low; and low is definitely the move if you want the ultra-tender, fall-apart texture.
  • I tested this with a few different cuts of meat, and chuck roast won every time for the softest, most consistent texture.
A gray plate with white rice, shredded beef, sliced cucumbers, julienned carrots, and green onions, garnished with sesame seeds, with a fork on the side.
Shredded beef in sauce garnished with sliced green onions and sesame seeds inside a slow cooker, with serving forks placed on the side.
5 stars (5 ratings)

Slow Cooker Korean Beef (Shredded)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 5 minutes
Cook: 8 hours
Total: 8 hours 5 minutes
Tender, fall-apart slow cooker Korean beef made with a simple savory-sweet sauce and no browning required. Perfect for rice bowls, tacos, or meal prep and ready when you are.
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Ingredients

  • 2½-3 pounds boneless beef chuck roast, fat trimmed if desired
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, freshly grated
  • ⅓ cup low-sodium soy sauce (or tamari for gluten-free)
  • ¼ cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon gochujang (see notes)

To Add at the End

  • 2 teaspoons cornstarch (optional, for thickening)

Equipment

Instructions 

  • Prep the Beef: Place the beef in a 5- to 6-quart slow cooker insert. Scatter the onion evenly over the top.
  • Make the Sauce: In a small bowl or measuring cup, whisk together the garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang, until smooth and the sugar has completely dissolved. Remove ¼ cup of the sauce and set aside. Pour the remaining sauce over the beef.
  • Cook Until Tender: Cover and cook on low for 8-10 hours or high for 5-7 hours, or until the beef is fall-apart tender. Note: If the beef is not super-tender, it means you need to cook it longer. Keep adding time until it easily shreds with a fork.
  • Shred: Transfer the beef to a cutting board and shred with two forks. Add the reserved ¼ cup sauce to the slow cooker.
  • Thicken: If you'd like a thicker sauce, turn the slow cooker to high (if not already). Whisk 2 teaspoons of cornstarch with 2 teaspoons of water, stir into the sauce, cover, and cook on high for 5-10 minutes, or until slightly thickened.
  • Return the shredded beef to the sauce and stir to coat.
  • Serve: Spoon the beef and sauce over rice or noodles, or wrap in lettuce leaves. Top with sliced green onions and sesame seeds to taste.

Notes

  • Gochujang: If you’ve never used gochujang before, this is a good intro! The Korean fermented chili paste melts into the sauce and brings a savory-spicy warmth without overpowering anything. Find it at most well-stocked grocery stores, including Trader Joe’s. If you don’t have it, you can swap in a little chili garlic sauce or  sriracha. It’s not exactly the same, but will give a similar vibe.
  • For Serving: Steamed rice, noodles, lettuce wraps, sliced green onions, sesame seeds.
  • Spiciness: This recipe is not spicy. If you want more of a kick, you can double or even triple the gochujang, and I definitely recommend serving with your favorite hot sauce.  
  • Sweetness: I feel like this one leans sweet, which my family really loved, but if you want to reduce the sweetness, just use 1-2 tablespoons brown sugar.
  • Nutrition Info: Will depend on weight of chuck roast and whether it’s trimmed of fat or not.
Course: dinner, Main Course
Cuisine: Asian

Nutrition Information:

Serving: 1 (of 6), Calories: 397kcal, Carbohydrates: 14g, Protein: 44g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 776mg, Potassium: 363mg, Sugar: 10g, Vitamin A: 16IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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