Slow Cooker Korean Beef Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - beef broth
  • 1/2 cups - reduced sodium soy sauce
  • 1/2 cups - brown sugar, packed
  • 4 cloves - garlic, minced
  • 1 tablespoons - sesame oil
  • 1 tablespoons - rice wine vinegar
  • 1 tablespoons - freshly grated ginger
  • 1 teaspoons - Sriracha, or more, to taste
  • 1/2 teaspoons - onion powder
  • 1/2 teaspoons - white pepper
  • 3 pounds - boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons - cornstarch
  • 1 teaspoons - sesame seeds
  • 2 - green onions, thinly sliced
  • Directions:

    In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

    Place chuck roast pieces into a 6-quart slow cooker. Stir in beef broth mixture until well combined. Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours.

    In a small bowl, whisk together cornstarch and 1/4 cup water. Stir mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

    Serve immediately, garnished with green onions and sesame seeds, if desired.

    Brief Description

    Chuck roast slow cooked with soy sauce, brown sugar, sriracha, and other seasonings.

    Main Ingredient:

    chuck roast

    Category:  Beef

    Cuisine:  Korean

    Prep Time: 30 min
    Cook Time: 8 hour(s)


    Damn Delicious

    Posted By:

    Posted On:

    February 23, 2017

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