Slow Cooker Korean Beef
Slow Cooker Korean Beef is an easy crock pot dinner recipe that makes tender, sweet and spicy slow cooker beef.
Slow Cooker Korean Beef is an easy crock pot dinner recipe that makes tender, sweet and spicy slow cooker beef.
- 2 tablespoons rice vinegar
- 1/2 teaspoon onion powder
- 2 tablespoons sesame oil
- 1/2 teaspoon pepper
- 2 tablespoons freshly grated ginger
- 5 cloves garlic (minced)
- 3/4 cup reduced-sodium beef broth (divided)
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup brown sugar (packed)
- 1-2 tablespoons gochujang*
- 3-4 pound boneless beef chuck roast (cut into 1-i
- 1-2 tablespoons cornstarch (depending on desired
- Carbohydrate 14.9599806571761 g
- Cholesterol 0 mg
- Fat 2.71601685931777 g
- Fiber 0.0802962255843175 g
- Protein 0.60759933616934 g
- Saturated Fat 0.386922807825247 g
- Serving Size 1 1 serving (29g)
- Sodium 303.370304375162 mg
- Sugar 14.8796844315917 g
- Trans Fat 0.123242153931582 g
- Calories 85 calories
Step-by-step
- In a medium bowl, whisk together 1/2 cup beef broth and next 9 ingredients (up to roast).
- Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.
- Pour sauce over cubed meat.
- Cover and cook on low heat for 6-8 hours.
- In a small bowl, whisk together cornstarch and remaining 1/4 cup broth.
- Stir cornstarch mixture into the slow cooker.
- Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
While traditional bulgogi relies on high, direct heat to sear thinly sliced ribeye, this slow-cooked iteration uses a completely different architectural approach to achieve tenderness. Cooking a chuck roast in a covered vessel for six to eight hours allows the tough collagen inside the connective tissue to fully convert into gelatin. Cutting the meat into uniform one-inch cubes increases the surface area exposed to the liquid, ensuring that the savory aromatics penetrate deeply rather than just sitting on the exterior.
Managing Texture and Heat
Sugar and gochujang create a complex balance of heat and sweetness, but high heat applied too early can scorch these sugars at the edges of the ceramic insert. Starch thickeners require distinct handling to function correctly. Whisking the cornstarch into cold broth before adding it prevents immediate clumping, because starches need cold suspension to hydrate evenly before gelatinizing at 203 degrees Fahrenheit. Cooking the mixture on high for the final thirty minutes activates the thickening polymers, transforming a thin braising liquid into a glossy coating that clings properly to the beef.
- If the sauce remains watery after thirty minutes on high, dissolve an additional teaspoon of cornstarch in a tablespoon of cold water before stirring it in.
- Ensure the slow cooker lid remains tightly sealed during the initial six-hour cook to maintain the ambient steam pressure required for even collagen breakdown.
