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Slow Cooker Korean Beef with just 10 minutes of prep makes the easiest weeknight meal with so much flavor from the garlic, ginger and sesame oil.
Slow Cooker Korean Beef is a take on the ever popular Korean Ground Beef I’m sure you all have seen all over Pinterest for years. We’re such huge fans of it that we actually also make it into Korean Ground Beef Egg Rolls which are always a huge hit with everyone. 
It seemed only natural that we explored the world of turning the recipe into a slow cooker version since the flavors have been such a huge hit. Originally I tested the recipe with a large cut of chuck roast and it ended up tasting sort of like Korean pot roast, but once I cut it into chunks and browned them first the results have been amazing! 
Tender small bites of Slow Cooker Korean Beef simmered in a flavorful sauce full of garlic, ginger, sesame oil, brown sugar and soy sauce makes the most delicious meal with such a small amount of prep! 
Tools Used In This Slow Cooker Korean Beef Recipe:
Slow Cooker: This recipe was made in this slow cooker. All of the browning of the beef was done in the cast aluminum insert. For larger roasts you can also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.
- 1 tablespoon canola oil
- 3 pounds chuck roast, cut into 1 inch cubes
- 1 cup brown sugar
- ½ cup lite soy sauce
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- ¼ teaspoon crushed red peppers
- 2 tablespoons corn starch mixed with 2 tablespoons water
- diced green onions, for garnish (optional)
- sesame seeds, for garnish (optional)
- In a cast aluminum slow cooker insert (or another skillet if your slow cooker has a ceramic insert) add the tablespoon of canola oil and brown the beef on high heat.
- Make sure the pan is hot, you don't need to worry how done the meat is, you're just going for color.
- Add the beef, brown sugar, lite soy sauce, sesame oil, garlic, ginger and crushed red peppers to the slow cooker.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Add in the cornstarch slurry and cook and additional 20-30 minutes while you cook your rice and vegetables to thicken the sauce.
- Garnish with green onions and sesame seeds if desired
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I bet the house smells amazing all day long when this is cooking! This looks like something my whole family will enjoy, a definite must-try.
I love Korean ground beef…one of my favorites! And now I’ve got to try this slow-cooker Korean beef-it looks fantastic!
Nice take on a delicious dish. Love utilizing my slow cooker beyond roasts and soups.
This sounds & looks amazing! And you can’t beat how quick the prep is for this recipe! 🙂
I definitely want to try this…that sauce sounds amazing! I love the fact that there isn’t much prep work!
if we have ground ginger instead of minced ginger, how much would you suggest using??
Standard practice is to use 1/4 teaspoon of ground ginger for each tablespoon of fresh grated ginger as a substitute. 🙂 But minced fresh ginger is awesome so if you can use it the flavors will be much brighter and fresher.
I cooked this tonight and it was amazing. So flavorful and incredibly tender. I loved it, thank you! I didn’t get as much sauce from it as my husband likes. Would you suggest using more soy sauce?
Nope, I would add a cup of beef stock, and then at the end you can thicken with an extra amount of the cornstarch/water slurry (1 tbsp of each whisked together). More soy sauce would be very salty. Also, add an extra 50% of the garlic and ginger to keep the flavors bold 🙂