Slow Cooker Korean Beef (Sweet & Sticky Gochujang Sauce) is so good, people go crazy for it (no exaggeration!). It is a true set-it-and-forget-it dinner - just simmer an economical chuck roast until it is fall apart tender, toss in a sweet, sticky, and slightly spicy gochujang sauce. Serve it over rice, see the sauce sink in, and watch it disappear!
From classic pot roast to shredded tacos, we have gathered all the tips & tricks you need to guarantee tasty chuck roast recipes every time!
We have not had this much universal love for a recipe in a while! Everyone we served it to before publishing asked for the recipe. It's so simple - cook a humble chuck roast until fall-apart tender, then layer on out-of-this-world flavor with a sticky, slightly spicy sauce.
We have been cooking up chuck roasts longer that we can count, and this one is at the very top because it is easy to prep and has big bold flavors (amazing gochujang sauce) that has people talking.
Have some gochujang sauce left? Try our Gochujang Stir Fry with Chicken or Ground Turkey Bowls with Sticky Gochujang Sauce next time!
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Why this recipe is great
- Quick to assemble: Just 15 minutes of prep time!
- Incredibly flavorful: After being slow cooked to perfection, it is finished with a rich sweet and spicy sauce.
- Easy to serve: While it is very flexible, it is great served over rice.
Slow cooker Korean beef ingredients
- Chuck Roast: This cut of beef is best because it is well-marbled which means it gets ultra tender when cooked low and slow.
- Oil: Just a little oil to help sear the roast.
- Salt & Pepper: Kosher salt and ground black pepper are the essential sesonings.
- Onion Powder: Also goes by ground onion.
- Garlic Powder: Or called granulated garlic.
- Beef Broth: Either a quality carton or use bouillon with water.
- Gochujang Paste or sauce: A slightly fermented sauce with savory and sweet notes that is popular in Korean cooking. So delicious! We have used both paste and sauce with good results.
- Honey: Adds sweetness but also stickiness to the sauce.
- Garlic: Use fresh garlic - either minced yourself or store-bought in the produce aisle.
- Ginger: Use a knob of fresh ginger or buy the tube from the grocery store. Either way is tasty.
- Rice Vinegar: This is a vinegar that breaks up the sweetness and adds a subtle flavor.
- Soy Sauce: We prefer regular soy sauce - not the low sodium version.
- Cornstarch: Just a bit to thicken the sauce.
Helpful kitchen tools
How to make slow cooker Korean beef
This simple dinner has two parts: Cook the meat in some simple seasonings, then stir in an easy, ultra tasty sauce. Just follow the step-by-step instructions below.
Start by trimming the meat of any large pieces of fat. Then season with salt, pepper, onion powder, and garlic powder.
In a skillet over high heat, allow the oil to get hot. Place in the seasoned roast and allow a good crust to form - about 4 minutes. Turn the roast over and complete on the second side.
Set the meat in the slow cooker and add the broth to the skillet, allowing to simmer for 1 minute. Scrape off any of the little bits from the bottom of the pan.
Pour the liquid over the meat and cook on low for 8-10 hours or on high for 4-5 hours. In our experience low produces the most tender meat, but high will work if needed. You are looking for it to fall apart when gently prodded with a fork.
Once the meat is tender, mix the sauce ingredients together in a microwavable bowl or a glass measuring cup. Microwave in 30-60 seconds increments, stirring in between each one until thick.
Remove from the crockpot, throwing out the cooking liquid. Place the meat on a cutting board and use two forks to shred into large pieces, getting rid of any large pieces of fat.
Place the meat back into the slow cooker along with the sauce and mix together gently. The meat will continue to fall apart, but we don't want it to be too tiny.
Hint: If you don't have a microwave or just prefer to make the sauce on the stovetop, you can make it in a small saucepan on the stove over low heat. Whisk for 3-4 minutes or until it thickens. We love a small whisk for this job.
Storing instructions
Once the meat has cooled, place it in an airtight container. It can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
What to serve with Korean beef recipe
We like to keep it simple and serve as Korean beef bowls over plain white rice or brown rice with some green onions for a pop of freshness, but here are a few more ideas:
- Asian Slaw Salad
- Sautéed Snap Peas
- Roasted Broccoli
- Roasted Brussel Sprouts
- Thinly sliced carrots and cucumbers
- Cauliflower rice
- As a lettuce wrap
Make-ahead directions
I love making this ahead! The flavors meld and it allows for meal time to be a little less stressful. Once the meat is tender, carefully pull it apart into large pieces and place in food storage container. Pour the sauce over the meat and very carefully stir. It will break up more when reheating. Place in freezer container and freeze for up to 3 months.
FAQs
Honestly, there isn't an easy substitute. You could try mixing up some chili paste, brown sugar, and a little mustard powder, but the best option is to find an Asian market in your area or order online. Trader Joe's sells a great one too!
You can use a tri-tip roast, brisket, or a flank steak, but the cooking time might vary. I would stay away from eye roasts or sirloin roasts. They don't get tender enough even under slow cooking.
Tips & tricks
- If the meat isn't super tender, it simply needs to cook longer. Cook for an additional 30-60 minutes, or until it easily shreds.
- If you don't have a microwave, you can make the sauce in a small saucepan on the stove over medium heat, whisking often for 3-4 minutes.
- The more you stir, the more it will break into little pieces. I like to shred it into slightly bigger chunks when originally shredding since I know it breaks down smaller when you stir in the sauce.
- This makes a very saucy meat, which is how I like it (packed with flavor!). However if you prefers less sauce, it can absolutely be made with half the amount of sauce.
More slow cooker beef recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Slow Cooker Korean Beef (Sweet & Sticky Gochujang Sauce)
Equipment
Ingredients
Slow Cooker Asian Beef
- 3-4 lb chuck roast trimmed slightly if excessively fatty, but otherwise untrimmed
- 2 tablespoon olive oil
- 1.5 teaspoon kosher salt
- 1.5 teaspoon onion powder
- 1.5 teaspoon garlic powder
- 1 teaspoon pepper
- 1 cup beef broth
Gochujang Sauce
- 1 tablespoon ginger grated
- 2 teaspoon garlic minced
- ½ cup honey
- ⅓ cup soy sauce regular, not low sodium
- ¼ cup gochujang I love Trader Joes brand, but have used other brands successfully when I don't have time to go to TJs
- 2 tablespoon rice vinegar
- 1 tablespoon cornstarch
Instructions
- Pat the meat dry with paper towels if needed. Coat both sides with oil, then sprinkle the salt, onion powder, garlic powder, and pepper evenly across both sides. Heat a 12 inch skillet (I use cast iron) on high heat. Once hot, sear each side for 4-5 minutes, until nicely golden brown, then place it in a 6qt slow cooker.3-4 lb chuck roast, 2 tablespoon olive oil, 1.5 teaspoon kosher salt, 1.5 teaspoon onion powder, 1.5 teaspoon garlic powder, 1 teaspoon pepper
- Pour the broth in the hot skillet and simmer for 60 seconds, scraping up the brown bits from the bottom of the pan. Then pour the liquids on top of the meat in the slow cooker. Cover with the lid and cook on low for 8-10 hours or on high for 4.5-5 (low always seems to yield more tender meat, but it can work both ways).1 cup beef broth
- Once the meat is tender, whisk together the sauce ingredients in a microwave safe bowl (I like to use a glass measuring cup that is deep to avoid overflow). Microwave on high heat in 30-60 second increments, stirring well between each one, until it is thickened, 3-4 minutes total.1 tablespoon ginger, 2 teaspoon garlic, ½ cup honey, ⅓ cup soy sauce, ¼ cup gochujang, 2 tablespoon rice vinegar, 1 tablespoon cornstarch
- Carefully remove the meat from the slow cooker and place onto a cutting board. Discard the cooking juices. Gently separate the meat from the fatty sections (discarding the fat) and shred the meat into large-ish chunks (it will fall apart into smaller chunks in the next step).
- Place the meat back into the empty slow cooker and pour the sauce on top. Stir gently until the sauce is evenly coating the meat, then serve over rice.
Notes
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- If the meat isn't super tender, it simply needs to cook longer. Cook for an additional 30-60 minutes, or until it easily shreds.
-
- If you don't have a microwave, you can make the sauce in a small saucepan on the stove over medium heat, whisking often for 3-4 minutes.
-
- The more you stir, the more it will break into little pieces. I like to shred it into slightly bigger chunks when originally shredding since I know it breaks down smaller when you stir in the sauce.
-
- This makes a very saucy meat, which is how I like it (packed with flavor!). However if you prefers less sauce, it can absolutely be made with half the amount of sauce.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
Such an easy and flavorful dinner!