Slow Cooker Korean Beef (Shredded)

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

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.

Course dinner, Main Course

Cuisine Asian

Diet Low Lactose

Keyword slow cooker Korean-inspired shredded beef

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Calories 397

Author Robyn Conley Downs

Equipment

Slow Cooker

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)

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.

Nutrition