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Cut the beef chuck roast into 2-3 large pieces. This helps it cook more evenly and makes it easier to shred later.

In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper to create the sauce.

Place the beef pieces into the slow cooker. Pour the prepared sauce evenly over the beef.

Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the beef is fork-tender and easily shreds.

Once cooked, carefully remove the beef from the slow cooker and place it on a cutting board or large plate. Using two forks, shred the beef into bite-sized pieces.

Skim off any excess fat from the sauce remaining in the slow cooker. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the sauce in the slow cooker.

Turn the slow cooker to high (if not already) and cook for another 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.

Return the shredded beef to the slow cooker and stir to coat it thoroughly with the thickened sauce.

Serve the Slow Cooker Korean Beef hot over cooked white rice. Garnish with chopped scallions, thinly sliced red chilies (if using), and a sprinkle of sesame seeds.


Cut the beef chuck roast into 2-3 large pieces. This helps it cook more evenly and makes it easier to shred later.

In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper to create the sauce.

Place the beef pieces into the slow cooker. Pour the prepared sauce evenly over the beef.

Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the beef is fork-tender and easily shreds.

Once cooked, carefully remove the beef from the slow cooker and place it on a cutting board or large plate. Using two forks, shred the beef into bite-sized pieces.

Skim off any excess fat from the sauce remaining in the slow cooker. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the sauce in the slow cooker.

Turn the slow cooker to high (if not already) and cook for another 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.

Return the shredded beef to the slow cooker and stir to coat it thoroughly with the thickened sauce.

Serve the Slow Cooker Korean Beef hot over cooked white rice. Garnish with chopped scallions, thinly sliced red chilies (if using), and a sprinkle of sesame seeds.
