Slow Cooker Korean Beef

Let me tell you something about Korean beef. Most recipes require standing over a hot wok, stirring constantly. This Slow Cooker Korean Beef is the opposite set it and forget it.

We’re talking tender, fall-apart stewing beef simmered for hours in a rich, sweet-savory Korean-inspired sauce. Tamari, coconut sugar, garlic, ginger, sesame oil, rice wine vinegar, sriracha, and beef stock. Thickened at the end with a cornstarch slurry. Garnished with green onions and sesame seeds.

The slow cooker does all the work. Eight hours on low. Four hours on high. The beef becomes so tender it shreds with a fork. The sauce thickens into a sticky, glossy glaze that coats every piece.

Serve it over rice, in lettuce wraps, or on top of noodles. Meal prep for the week. Feed a crowd. This is Korean beef made easy.

Let’s make some slow cooker magic.

Try my Speedy Beef Chow Mein recipe.

Why You’ll Love the Recipe

• Set it and forget it. The slow cooker does all the work.
• Fall-apart tender beef. Stewing beef becomes melt-in-your-mouth.
• Sweet-savory Korean sauce. Tamari, coconut sugar, garlic, ginger, sesame oil.
• A little heat. Sriracha adds a gentle kick.
• Gluten free + dairy free. Tamari instead of regular soy sauce.
• Makes 8 servings. Perfect for meal prep or feeding a crowd.
• Great over rice, in lettuce wraps, or on noodles.
• Better than takeout. And you know exactly what’s in it.

Try my Beef and Greens Bean Pasta Bowl recipe.

What You’ll Need to Make

You’ll need a slow cooker (6-quart or larger), a large bowl for mixing the sauce, a whisk or spoon, a small bowl for the cornstarch slurry, a cutting board and knife, and a serving bowl.

Ingredients (Serves 8):

For the beef:

• 3 lb (1.3kg) stewing beef, cut into chunks
• 2 tbsp. cornstarch (for slurry)
• 1 tbsp. sesame seeds (for garnish)
• 6 spring onions, thinly sliced (for garnish)

For the sauce:

• 1 cup (240ml) beef stock
• ½ cup (120ml) Tamari soy sauce (gluten free)
• ½ cup (100g) coconut sugar
• 4 cloves garlic, minced
• 1 tbsp. sesame oil
• 1 tbsp. rice wine vinegar
• 1 tbsp. ginger, grated
• 1 tsp. Sriracha sauce
• ½ tsp. onion powder
• ½ tsp. black pepper
• 1 tbsp. Yondu (optional – umami seasoning)

Nutrition per serving (estimated): Energy: ~450 kcal | Carbs: 18g | Protein: 38g | Fat: 24g

Recipe Keys: Gluten Free, Dairy Free, High Protein, Slow Cooker, Meal Prep Friendly, Freezer Friendly, Better Than Takeout

Try my Cajun Beef One Pot Rice recipe.

What You’ll Need to Do

Time: 8 hours 40 mins (low) or 4 hours 40 mins (high)

Alright, let’s make Korean beef that’s so tender, so flavorful, and so easy.

First, make the sauce. In a large bowl, whisk together the beef stock, Tamari, coconut sugar, minced garlic, sesame oil, rice wine vinegar, grated ginger, Sriracha, onion powder, black pepper, and Yondu (if using). Stir well to combine.

Place the beef chunks in the slow cooker.

Pour the sauce over the beef. Stir to coat evenly.

Cover and cook. Cook on low for 8 hours or on high for 4 hours.

Once the beef has finished cooking, make the cornstarch slurry. In a small bowl, mix the cornstarch with ¼ cup of water until smooth.

Stir the slurry into the slow cooker to thicken the sauce.

Cover and cook on high for another 30 minutes, or until the sauce has thickened to your liking.

Serve immediately. Garnish with sliced green onions and sesame seeds.

Eat over rice, in lettuce wraps, or on noodles.

Enjoy every tender, savory, slightly sweet bite.

Try my Eggplant and Beef Marinara recipe.

Easy Ingredient Swaps

• No stewing beef? Use chuck roast or brisket (cut into chunks).
• No Tamari? Use coconut aminos (gluten free) or regular soy sauce (not gluten free).
• No coconut sugar? Use brown sugar or maple syrup (reduce liquid slightly).
• No rice wine vinegar? Use apple cider vinegar or white wine vinegar.
• No Sriracha? Use red pepper flakes or a dash of cayenne.
• No Yondu? Omit – it’s optional.
• Make it spicier: Double the Sriracha or add gochujang (Korean chili paste).
• Make it milder: Omit Sriracha or reduce to ½ tsp.

Try my Chinese Beef Zoodle Soup recipe.

Some Twist and Tweak Ideas

• Spicy version: Add 2 tbsp gochujang (Korean chili paste) to the sauce.
• Beef bowl: Serve over steamed rice with kimchi and a fried egg.
• Lettuce wraps: Serve with butter lettuce leaves, rice, and shredded carrots.
• Noodle bowl: Serve over rice noodles or ramen noodles.
• Korean tacos: Fill corn tortillas with beef, top with slaw and sriracha mayo.
• Vegetarian version: Use jackfruit or mushrooms instead of beef (adjust cooking time).
• Low carb version: Serve over cauliflower rice or zucchini noodles.

Try my Ground Beef Casserole recipe.

Some Helpful Tips

• Use stewing beef or chuck roast. These tougher cuts become tender and fall-apart after hours of slow cooking. Lean cuts like sirloin will dry out.
• Don’t skip the cornstarch slurry. It thickens the sauce into a glossy, sticky glaze. Without it, the sauce will be thin and watery.
• Cook on low for best results. Low and slow (8 hours) yields the most tender beef. High (4 hours) works in a pinch, but low is better.
• Shred the beef before serving. Use two forks to pull the beef apart. It absorbs more sauce that way.
• Garnish generously. Green onions and sesame seeds add freshness, crunch, and color.
• Taste and adjust sauce. Add more Sriracha for heat, more coconut sugar for sweetness, or more Tamari for saltiness.

Try my Garlic and Beef Pasta recipe.

Some Budget-Friendly Tips

• Stewing beef is affordable. It’s one of the cheapest cuts. Chuck roast is also budget-friendly.
• Tamari is an investment. A bottle lasts for months. Regular soy sauce is cheaper but not gluten free.
• Coconut sugar can be pricey. Brown sugar is a cheaper substitute (not paleo).
• Buy in bulk. Make a double batch. Freeze half for another meal.
• Use frozen ginger and garlic. Keep a bag of frozen ginger and garlic cubes in the freezer. Cheaper and easier than fresh.
• Serve over rice. Rice is cheap and stretches the meal.

Try my High Protein Beef Bowl recipe.

Some Serving Ideas

• Over steamed rice. Classic. White rice, brown rice, or cauliflower rice.
• In lettuce wraps. Butter lettuce cups with shredded carrots, cucumber, and rice.
• Over noodles. Rice noodles, ramen, or soba noodles.
• In a bowl. Korean beef bowl with kimchi, pickled vegetables, and a fried egg.
• For tacos. Corn tortillas, slaw, sriracha mayo, and pickled onions.
• For meal prep. Portion into containers with rice and vegetables. Reheat for lunch all week.

Try my Mexican Beef and Bean Bake recipe.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The flavors actually get better on day 2.

Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating:

• Microwave (fast): 2-3 minutes per portion.
• Skillet (best): Reheat over medium heat for 5-6 minutes, adding a splash of water or beef stock to loosen the sauce.
• Slow cooker: Reheat on low for 1-2 hours.

Do not reheat more than once. Take out only what you’ll eat.

Final Thoughts

Look, I love Korean BBQ. But I don’t love standing over a hot grill or wok. This Slow Cooker Korean Beef gives you all the sweet, savory, spicy, umami flavors of Korean beef with almost no effort.

Tender, fall-apart stewing beef. A rich sauce with Tamari, coconut sugar, garlic, ginger, sesame oil, rice wine vinegar, and Sriracha. Thickened into a glossy glaze. Topped with green onions and sesame seeds.

Eight hours on low. Or four hours on high. The slow cooker does the work.

Make it for a weeknight dinner. Make it for meal prep. Make it for a crowd.

However you serve it, you’re getting a Korean beef dish that’s anything but boring.

Now go set your slow cooker.

~ Danny Davis

P.S. If you try the spicy version with gochujang, let me know. That’s my go-to upgrade. The heat with the sweet coconut sugar and savory Tamari? Perfect balance.