Name: Slow‑Cooked Korean Beef Delight
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: Korean-Inspired
Ingredients: 1 ½ kg (about 3¼ lb) boneless beef chuck roast, cut into 1-inch cubes; ¾ cup (180 ml) low-sodium beef broth; ½ cup (120 ml) low-sodium soy sauce; ⅓ cup (75 g) packed light brown sugar; 5 cloves garlic, minced; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 2 tablespoons freshly grated ginger; 1–2 tablespoons gochujang sauce (adjust to taste); ½ teaspoon onion powder; ½ teaspoon ground white or black pepper; 2 tablespoons cornstarch (for thickening); Sliced green onions and toasted sesame seeds, for garnish

A deeply comforting dish, this Slow‑Cooked Korean Beef Delight is all about melt-in-your-mouth tenderness and rich, sweet-and-savory flavor. With a perfect balance of garlic, ginger, soy, and gochujang, I love how this dish brings bold Korean-inspired flavor to the table with minimal effort. It’s ideal for a hearty weeknight dinner or when I want to meal prep something warm and satisfying.

Why You’ll Love This Recipe

I find this recipe incredibly rewarding for a few key reasons. First, it’s made in the slow cooker, so I can set it and forget it. The beef comes out irresistibly tender every time, soaking up all the incredible umami-rich flavors of the sauce. I also appreciate how adaptable it is — whether I’m craving something spicy or prefer it more mild, I can adjust the heat level easily. Plus, it makes the house smell amazing all day long.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ kg (~3¼ lb) boneless beef chuck roast, cut into large 1‑inch cubes

¾ cup (180 ml) low‑sodium beef broth

½ cup (120 ml) low‑sodium soy sauce

⅓ cup (75 g) packed light brown sugar

5 cloves garlic, minced

2 tablespoons sesame oil

2 tablespoons rice vinegar

1–2 tablespoons gochujang sauce (adjust to your preferred spice level)

2 tablespoons freshly grated ginger

½ teaspoon onion powder

½ teaspoon ground white (or black) pepper

2 tablespoons cornstarch, for thickening

Sliced green onions and toasted sesame seeds, for garnish

Directions

I start by whisking together the beef broth, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, gochujang, onion powder, and pepper in a medium bowl until smooth.

Then I add the beef cubes into a 6-quart slow cooker and pour the sauce over them, stirring just enough to coat everything evenly.

I cover the cooker and let it work its magic on Low for 6 to 8 hours or on High for about 4 hours, until the beef is fork-tender and incredibly juicy.

About 30 minutes before I plan to serve, I stir together cornstarch with a bit of the cooking liquid to make a slurry. I mix this back into the slow cooker, cover again, and let it thicken on High for half an hour.

I serve the beef over freshly steamed rice, and for the finishing touch, I sprinkle over sliced green onions and toasted sesame seeds.

Servings and timing

This recipe yields 6 generous servings.

Prep Time: 15 minutes

Cooking Time: 6 hours 30 minutes

Total Time: 6 hours 45 minutes

Calories: Approximately 540 kcal per serving

Variations

When I want to switch it up, I sometimes:

Use chicken thighs instead of beef for a lighter version

Add chopped vegetables like carrots, bell peppers, or mushrooms to the slow cooker

Swap out rice for noodles or even lettuce wraps for a low-carb option

Mix in a dash of pineapple juice for a subtle fruity sweetness

Top with kimchi or pickled veggies for added tang and crunch

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. The flavor actually deepens over time, which I love. For longer storage, I freeze it in individual portions for up to 3 months.

To reheat, I simply microwave it or warm it in a saucepan over medium heat until hot, adding a splash of water or broth if the sauce thickens too much.

Related Recipes:

Crispy Gochujang Korean Tofu

FAQs

How spicy is this dish?

The spiciness is totally up to me. I usually start with one tablespoon of gochujang for a mild kick, but I’ll add more if I’m in the mood for extra heat.

Can I make this without a slow cooker?

Yes, I’ve made it in a Dutch oven on the stovetop before. I just simmer it gently for 2–3 hours until the beef is tender, stirring occasionally.

What cut of beef works best?

I always go for boneless beef chuck roast because it becomes incredibly tender and flavorful after slow cooking. Brisket or stew meat also works well.

Is gochujang necessary?

While it adds depth and signature Korean flavor, I’ve used sriracha or even a mix of chili flakes and miso paste in a pinch — it’s not identical, but still delicious.

Can I make this ahead of time?

Absolutely. I often prepare it a day in advance because the flavors meld beautifully overnight. I just reheat it gently before serving.

Conclusion

This Slow-Cooked Korean Beef Delight is a go-to in my kitchen for good reason. It’s rich, satisfying, and packed with bold, comforting flavors. Whether I’m cooking for family or prepping lunches for the week, it’s a recipe that never fails. With just a few simple steps and a slow cooker, I get a homemade dish that tastes like it took all day — because it did, but I barely had to lift a finger.

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