This easy slow-cooked Korean beef melts in your mouth, with a rich, flavorful sauce made with gochujang, soy sauce, garlic, ginger, and apple sauce. It’s a relaxing, hands-off dinner you’ll be happy to come home to.
Korean beef in a slow cooker
This braised Korean beef reminds me of braised Korean short ribs, which I always order at one of my favorite restaurants, but this version uses a leaner roast for a lighter, tender and flavorful finish. After a quick sear to lock in flavour, the beef is slowly cooked in a rich sauce made from soy sauce,
Garlic, ginger, gochujang (Korean chili paste) and a touch of apple juice for natural sweetness. The result is meat that melts in your mouth with that perfect balance of sweet and salty flavors and mild spices. You can serve it over rice or toss it in lettuce wraps for a ready-made meal that practically makes itself.
Why does this Korean beef work in a slow cooker?
I love Korean food and my slow cooker, so this recipe is perfect if you want dinner to cook while you’re away. If you liked this meal, try these popular Korean beef dishes next, or browse more slow cooker recipes for easy hands-free dinners.
- Protein-rich comfort foods: Using chuck roast gives you all the tenderness of braised short ribs, with more protein and less fat.
- Set it and forget it: A quick sear builds flavour, then the crock pot does the rest – perfect for busy days.
- Balanced sweet and spicy flavour: Gochujang provides heat and depth, while applesauce adds natural sweetness and keeps the sauce light.
- Suitable for meal preparation: Leftovers are absolutely delicious. Serve the dish over rice, in lettuce wraps, or with vegetables.
- Eating out swaps that are best for you: All the comforting flavors inspired by Korean cuisine, made in house with healthy ingredients.
Components you will need
Here’s everything you need to make this healthy Korean beef recipe in a slow cooker. See recipe card below for exact measurements.
- Chuck roast It is a large, tough piece of meat. Removing the fat before cooking will give you a cleaner, less oily sauce.
- Cornstarch: Coat the beef in cornstarch to create a crispy crust.
- spices: Garlic and onion powder
- sesame oil To fry aromatics
- Aromatics: Cut fresh ginger, green onions (separate the whites from the greens) and garlic. If you have leftover ginger, freeze it in a sealable bag for future use.
- cider: Traditional Korean barbecue marinades often use grated or mashed pear to add subtle sweetness and tenderize the meat. Applesauce eliminates the need for additional kitchen tools while providing similar benefits. If you can find apple and pear juice, even better.
- soy sauce For depth of salty, umami flavour
- Rice vinegar For acidity
- Gochujang sauce, Korean BBQ sauce, or hot garlic sauce For some time Of spices
- Dessert: I used coconut sugar, but brown sugar and granulated sugar, Honey or monk fruit may also work.
- Sesame seeds: Decorate with white and black sesame. If only you Get one that works, or you can skip it altogether.
How to prepare Korean beef in a slow cooker
Browning the beef and searing the aromatics builds layers of flavor, resulting in tender, flavorful meat. See recipe card below for printable directions.
- Seasoning and browning the beef: Add beef, cornstarch, garlic powder, and onion powder. Then brown the cubes in a frying pan over medium to high heat. Once cooked, add them to the crock pot.
- Fry the aromatics (ginger, spring onions and garlic) in sesame oil over medium-low heat.
- Preparing Korean BBQ sauce: Mix apple juice, soy sauce, gochujang, sugar and aromatics in a bowl, then pour over the beef.
- Korean slow cooking Steak beef for 8 hours on low or 4 hours on high.
- How to service: Garnish with green onions and sesame seeds, then drizzle with gochujang sauce or Korean BBQ sauce.
Differences
- Woof: If you can’t find roast beef, look for roast beef or pork shoulder.
- Allergic to sesame oil? Use another oil, such as avocado oil.
- gluten free: Replace the soy sauce with tamari or coconut aminos, and double check that the Korean barbecue/gochujang sauce is gluten-free.
- No apple juice? Grate pears or apples.
- Gochujang/Hot Garlic Sauce Substitute: Sriracha would work too.
- Heat setting: Add more or less gochujang sauce, chili garlic sauce, or even red pepper flakes.
fruit: Shares
Serving Size: 1 A cup of meat and sauce
- 2 pound Chuck roast, Trim and cut into cubes
- 2 tablespoons Cornstarch
- 2 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon sesame oil
- 2 tablespoons ginger, Chopped
- ½ cup Green onions, About 4 large green onions, chopped whites and greens for garnish
- 5 Garlic cloves, Chopped
- 1 cup cider, Apples and pears if possible
- ½ cup Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 ½ to 2 tablespoons Gochujang sauce, Korean BBQ sauce or hot garlic sauce, plus more for serving
- 1 tablespoon Dessert of your choice, I used coconut sugar
- Black and white sesame seeds, To decorate
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Combine beef, cornstarch, garlic powder, and onion powder. Make circles and fry in a frying pan over medium to high heat that has been sprayed with oil. When both sides are browned, about 2-3 minutes per side, transfer to the slow cooker.
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Add sesame oil to a small frying pan over medium-low heat, add ginger, scallion whites and garlic and cook for 3 to 4 minutes, stirring, until fragrant.
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Combine apple juice, soy sauce, gochujang, sugar, fried ginger, scallions, and garlic and pour over the beef. Cook on low for 8 hours or on high for 4 hours, until the beef is fork tender.
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Garnish with green onions and sesame seeds, and drizzle with gochujang sauce or Korean BBQ sauce.
Final step:
Please leave a rating and comment to let us know how you liked this recipe! This helps our business to thrive and continue to provide you with free, high-quality recipes.
- Submission Suggestions: With rice, pasta, bao buns, or even as a taco – I put it over rice, made a crunchy coleslaw to go with it one night, and had it with cucumbers the next.
- The heat level can be adjusted by adding more or less gochujang, spicy garlic, or Sriracha instead of gochujang.
Submission: 1 A cup of meat and sauce, Calories: 288 Kcal, Carbohydrates: 17.5 g, protein: 35 g, fat: 9 g, Saturated fat: 4 g, Cholesterol: 100 mg, Sodium: 1125 mg, Fiber: 1.5 g, sugar: 9 g
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16 minute
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15 minute
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45 minute
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35 minute
storage
- Refrigerator In an airtight container for up to 4 days.
- Freeze it for up to 3 months. If you have leftover rice or noodles, you can freeze them along with the beef and sauce in individual containers for quick meals later.
- Reheating: Thaw the dish in the refrigerator overnight. Then microwave it until warm and serve with rice, pasta, or vegetables.
More slow cooker recipes you’ll love
For more easy dinner ideas, check out these Delicious five Slow cooker recipes to inspire your next meal!