Crock Pot Korean Beef (Printable)

Tender beef slow-cooked in a Korean-inspired sauce with pear and gochujang, served over rice.

# What goes in:

→ Beef

01 - 2 lbs beef chuck roast, trimmed and cut into large chunks

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 1 tablespoon gochujang (Korean chili paste) or 1 teaspoon red pepper flakes
10 - 1 Asian pear, grated (Bosc pear or apple may substitute)
11 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

→ To Serve

12 - 4 cups cooked jasmine or short grain rice
13 - 2 green onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear in a medium bowl until sugar dissolves completely and mixture is uniform.
02 - Place beef chunks in an even layer at the bottom of the crock pot. Pour the prepared sauce over the beef, turning pieces to ensure thorough coating on all sides.
03 - Cover and cook on low heat for 6 to 7 hours until beef is fork-tender and easily shreds apart. The internal temperature should reach 195°F for optimal tenderness.
04 - Transfer beef to a cutting board or large plate. Using two forks, pull the meat apart into shreds, discarding any remaining large pieces of fat or connective tissue.
05 - Skim excess fat from the surface of the sauce remaining in the crock pot. Stir cornstarch slurry into the hot liquid until incorporated. Return shredded beef to the pot and toss to coat evenly.
06 - Cover and cook on high heat for 15 minutes until sauce thickens and coats the beef. Serve immediately over steamed rice, garnished generously with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, shredding with just a gentle press of your fork
  • The sauce balances sweet and savory so perfectly you'll want to spoon it over everything
  • Five minutes of prep time yields a meal that tastes like you spent all day cooking
02 -
  • The sauce will taste quite salty before cooking, but the long simmering time mellows it significantly so resist the urge to reduce the soy sauce
  • Asian pear is traditional but a grated Bosc pear or even a firm apple will work in a pinch, providing similar tenderizing enzymes
  • Letting the beef rest in the sauce for at least 30 minutes after cooking gives it time to soak up even more flavor
03 -
  • Trim excess fat from the chuck roast before cooking, otherwise the final sauce will have an oily slick that's hard to skim completely
  • If your slow cooker runs hot, check the beef after 5 hours, some newer models cook faster than older models

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