Easy Slow Cooker Korean Beef melts in your mouth with a rich, savory-sweet sauce made from gochujang, soy sauce, garlic, ginger, and applesauce. It’s a cozy, hands-off dinner you’ll be glad to come home to.
Korean Slow Cooker Beef
This Slow Cooker Korean Beef channels the same deep, braised flavor you get from Korean short ribs but uses a leaner chuck roast for a lighter, more economical option. A quick sear develops caramelized flavor on the meat, then the slow cooker gently transforms the roast into tender, fork‑pulling beef. The sauce blends salty soy, warm ginger and garlic, the umami heat of gochujang, and a touch of applesauce for natural sweetness and tenderizing enzymes. The result is richly flavored, slightly sticky beef that pairs beautifully with steamed rice, noodles, or crisp lettuce leaves for wraps.
Why This Slow Cooker Korean Beef Works
This recipe is ideal for busy weeknights because it requires minimal hands-on time while delivering big flavor. The quick sear locks in savory notes, and slow cooking extracts collagen and connective tissue from the chuck roast so it becomes tender without being greasy. Applesauce replaces grated pear, offering sweetness and gentle tenderizing without extra prep.
- High-protein comfort food: Chuck roast offers braise-like tenderness with leaner meat than short ribs.
- Set-and-forget cooking: Sear briefly, then let the slow cooker do the work while you go about your day.
- Balanced sweet-and-spicy sauce: Gochujang provides heat and depth; applesauce adds sweetness and body.
- Meal-prep friendly: Leftovers keep well and reheat easily for lunches and quick dinners.
- Homemade takeout: All the flavors of Korean-style BBQ made at home with simple, wholesome ingredients.
Ingredients You’ll Need
Below are the ingredients to make flavorful slow cooker Korean beef. Quantities and full recipe directions are included further down in the ingredients and instructions sections.
- 2 lbs chuck roast, trimmed and cut into cubes
- 2 tbsp cornstarch to coat the beef
- 2 tsp garlic powder and 1 tsp onion powder
- 1 tsp sesame oil for sautéing aromatics
- 2 tbsp chopped ginger, about a thumb-sized piece
- 1/2 cup scallions, chopped (separate whites for cooking and greens for garnish)
- 5 garlic cloves, chopped
- 1 cup applesauce (apple-pear if available)
- 1/2 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 1/2–2 tbsp gochujang (or Korean BBQ/chili garlic sauce) — adjust to taste
- 1 tbsp sweetener (coconut sugar, brown sugar, or honey)
- Black and white sesame seeds for garnish
How to Make Slow Cooker Korean Beef
Browning the beef and briefly sautéing the aromatics builds key flavor before slow cooking. Follow the steps below for tender, richly flavored beef.
- Season and brown the beef: Toss cubed chuck roast with cornstarch, garlic powder, and onion powder. In batches, brown the pieces in a lightly oiled pan over medium-high heat, about 2–3 minutes per side. Transfer browned beef to the slow cooker.
- Sauté aromatics: Warm sesame oil in a small skillet over medium-low heat. Add chopped ginger, the white parts of the scallions, and chopped garlic; cook 3–4 minutes until fragrant.
- Make the sauce: In a bowl combine applesauce, soy sauce, rice vinegar, gochujang, sweetener, and the sautéed aromatics. Pour the sauce over the browned beef in the slow cooker.
- Slow cook: Cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and the sauce has thickened slightly.
- Finish and serve: Garnish with scallion greens and sesame seeds. Serve over steamed rice, with noodles, in lettuce wraps, or on bao buns. Add extra gochujang or Korean BBQ sauce if desired.
Variations and Substitutions
- Different cuts: If chuck roast isn’t available, beef round roast or even pork shoulder can be used; cooking times may vary.
- Oil substitute: If allergic to sesame oil, use avocado or neutral vegetable oil to sauté the aromatics.
- Gluten-free: Replace soy sauce with tamari or coconut aminos and check that your gochujang or Korean-style sauce is gluten-free.
- No applesauce: Grate a pear or an apple and add it to the sauce for similar sweetness and tenderizing effect.
- Heat alternatives: If you don’t have gochujang, sriracha or chili garlic sauce will add heat and flavor—adjust quantity to taste.
- Adjust spiciness: Increase or reduce gochujang or add red pepper flakes to reach your desired heat level.
Recipe Details
Yield: 6 servings | Serving size: 1 cup beef and sauce
Prep time: 15 mins | Cook time: 8 hrs (low) | Total time: 8 hrs 30 mins
Ingredients (full list)
- 2 lbs chuck roast, trimmed and cut into cubes
- 2 tablespoons cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sesame oil
- 2 tablespoons chopped ginger
- 1/2 cup scallions, chopped (whites for cooking, greens for garnish)
- 5 garlic cloves, chopped
- 1 cup applesauce (apple-pear if possible)
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 to 2 tablespoons gochujang (or Korean BBQ/chili garlic sauce)
- 1 tablespoon sweetener (coconut sugar, brown sugar, or honey)
- Black and white sesame seeds for garnish
Instructions (condensed)
- Coat the beef cubes with cornstarch, garlic powder, and onion powder. Brown in a lightly oiled pan in batches, then transfer to the slow cooker.
- Sauté ginger, scallion whites, and garlic in sesame oil until aromatic, about 3–4 minutes.
- Mix applesauce, soy sauce, rice vinegar, gochujang, sweetener, and the sautéed aromatics. Pour over the beef.
- Cook on low for 8 hours or high for 4 hours, until beef is fork-tender.
- Garnish with scallion greens and sesame seeds. Serve with rice, noodles, or in lettuce wraps.
Nutrition (approx. per serving)
Calories: 288 kcal • Protein: 35 g • Carbs: 17.5 g • Fat: 9 g • Fiber: 1.5 g • Sugar: 9 g • Sodium: ~1125 mg
Serving Suggestions
Serve this Korean beef with steamed rice, jasmine or brown rice, noodles, bao buns, or tucked into lettuce wraps for a low-carb option. A crunchy cabbage slaw, sliced cucumbers, shredded carrots, or edamame make excellent side dishes that add texture and brightness.
Instant Pot Jasmine Rice
Quick and fluffy rice to pair with your beef.
Quick Cabbage Slaw
A crunchy, refreshing side to balance the rich sauce.
Cauliflower Rice
Low-carb alternative that soaks up the sauce well.
Storage
- Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months in portions. If freezing with rice or noodles, use individual meal-sized containers for convenience.
- Reheat: Thaw overnight in the fridge if frozen, then reheat in the microwave or on the stove until warmed through. Add a splash of water or broth if the sauce has thickened too much.
More Slow Cooker Recipes You’ll Love
Looking for more hands-off dinners? Try these slow cooker favorites at home:
- Crockpot Sesame Chicken
- Slow Cooker Pulled Pork
- Slow Cooker Chili
- Slow Cooker Chicken Tacos
- Slow Cooker Banh Mi Bowl