Slow Cooker Korean Beef

I love getting the cheaper cuts of beef and slow cooking them to make them super tender. My family doesn’t miss the more expensive cuts for roasts if I cook them this way. For steaks you will want a more expensive cut such as sirloin, skirt, or flank. But, for this dish a bottom round roast is perfect.

Verdict: This had tons of flavor and lots of tender beef. We served it over rice with a side of broccoli but it would also be delicious over mashed potatoes or noodles. Thicken the sauce as much or as little as you like with cornstarch.

Slow Cooker Korean Beef

  • Print


  • 1 onion, diced
  • 3-4 garlic cloves, crushed
  • 1/2 teaspoon powdered ginger
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons sesame oil
  • 1/2 cup soy sauce
  • 1/2 cup beef stock
  • 1/2 cup brown sugar
  • pinch or two of red chili flakes
  • 2 1/2 lbs. bottom round roast, cut into bite-sized cubes
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • basmati rice for serving as desired


  1. In a slow cooker, add the onion, garlic, ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir to combine.
  2. Add the beef and coat in the sauce.
  3. Cook on low for 6-8 hours or until the beef is tender.
  4. In a bowl, combine the cornstarch and water until it forms a paste. Pour into the slow cooker and mix into the sauce.
  5. Cook on high for 30 minutes or until the sauce has thickened.
  6. Serve hot.

2 Comments Add yours

  1. Super good for a busy day! 👏👏👏


  2. bernlag says:

    Great looking dish. I am always on the lookout for slow cooker recipes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.