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Slow Cooker Korean Beef

Slow Cooker Korean Beef

4.90 from 29 votes
Easy Slow Cooker Korean Beef slow cooked in a rich, savory-sweet sauce made from gochujang, soy sauce, garlic, ginger, and applesauce. A cozy, hands-off dinner that's perfect served over a bowl of rice.
Prep Time: 15 minutes
Cook Time: 8 hours 15 minutes
Total Time: 8 hours 30 minutes
Yield: 6 servings
Course: Dinner
Cuisine: Korean

Equipment

Ingredients

  • 2 lbs chuck roast (trimmed and cut into cubes)
  • 2 tablespoons cornstarch
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sesame oil
  • 2 tablespoons ginger (chopped)
  • ½ cup scallions (about 4 large scallions, chopped whites plus the green for garnish)
  • 5 garlic cloves (chopped)
  • 1 cup applesauce (apple-pear if possible)
  • ½ cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 ½ to 2 tablespoons gochujang sauce (Korean BBQ sauce or chili garlic sauce, plus more for serving)
  • 1 tablespoon sweetener of your choice (I used coconut sugar)
  • black and white sesame seeds (for garnish)

Instructions

  • Toss beef with cornstarch, garlic powder & onion powder. Working in rounds, brown in a pan over medium-high heat that has been sprayed with oil. When both sides are browned, about 2-3 minutes per side, transfer to a slow cooker.
  • Add sesame oil to a small skillet over medium-low heat and add the ginger, scallion whites and garlic, cook 3 to 4 minutes, stirring, until aromatic.
  • Combine applesauce, soy sauce, rice vinegar, gochujang, sugar, sautéed ginger, scallion and garlic and pour over the beef.  Cook on low setting for 8 hours or high 4 hours, until the beef is fork tender.
  • Garnish with scallion greens and sesame seeds,drizzle with gochujang or Korean BBQ sauce.

Notes

  • Serving Suggestions: with rice, noodles, bao buns or even as a taco– I put mine over rice and made a crunchy cabbage slaw to have with it one night, and had it with cucumbers the next.    
  • Heat level can be adjusted by adding more or less gochujang, chili garlic or sriracha also works in place of the gochujang.

Nutrition

Serving: 1cup beef and sauce, Calories: 288kcal, Carbohydrates: 17.5g, Protein: 35g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 100mg, Sodium: 1125mg, Fiber: 1.5g, Sugar: 9g
- WW Points: 4