Tender Korean-Style Beef (Printable)

Savory Korean-style beef slow-cooked until tender with a balance of sweet and spicy flavors.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck roast, trimmed and cut into 2-inch cubes

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup brown sugar
04 - 1/4 cup beef broth
05 - 2 tablespoons sesame oil
06 - 2 tablespoons rice vinegar
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons gochujang (Korean chili paste) or 1 tablespoon Sriracha
10 - 1 tablespoon cornstarch

→ Vegetables & Garnish

11 - 1 medium yellow onion, sliced
12 - 4 green onions, sliced
13 - 2 teaspoons toasted sesame seeds

# How-To Steps:

01 - Whisk together soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang in a medium bowl until completely combined and sugar dissolves.
02 - Place beef cubes and sliced onion in the crock pot. Pour sauce mixture over beef and onions, tossing gently to ensure even coating.
03 - Cover and cook on low for 6-7 hours or on high for 3-4 hours until beef is fork-tender and easily shredded.
04 - Remove 1/4 cup cooking liquid and whisk with cornstarch until smooth. Return slurry to crock pot, cover, and cook on high for 20-30 minutes until sauce thickens.
05 - Serve Korean beef over steamed rice, noodles, or in lettuce wraps. Garnish with green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, almost melting in your mouth without any fancy techniques
  • The sauce balances sweet, salty, and spicy so perfectly youll want to put it on everything
  • It makes enough for six servings but disappears faster than you expect
02 -
  • Every slow cooker runs differently, so start checking for tenderness around the 5-hour mark on low setting
  • The cornstarch slurry only works when the liquid is hot, so whisk it thoroughly before adding it back in
  • Resist the urge to lift the lid too often, each peek adds 15-20 minutes to the cooking time
03 -
  • Pat the beef completely dry before cutting it into cubes for better browning if you decide to sear it first
  • Toast sesame seeds in a dry skillet over medium heat until fragrant and golden brown
  • Use full-fat coconut milk as a substitute for beef broth if you want a richer, creamier sauce

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