Korean Bbq Recipe Slow Cooker

Slow Cooker Korean Beef and rice in a gray dish

I have a lot of kitchen gadgets, but there aren't too many that I would really miss if I didn't have them.

My slow cooker is one of the few that I would really miss. I use it year-round, and I may even use it more often when it's hot out to keep from heating up the house.

Aside from the ease and the fact that it doesn't heat up my kitchen, one of the reasons I love using my slow cooker so much is that I can make so many different recipes with it - like this Slow Cooker Korean Beef recipe.

Scooping Slow Cooker Korean Beef with a silver spoon

This beef is amazing! It has so much flavor and is so tender. I use 2 tablespoons Gochujang to give it just a little spice. If I wasn't feeding one kiddo who doesn't like spicy food, I'd use more because Gochujang is a great balance of sweet and spicy.

I serve this slow cooker Korean beef with rice and veggies to soak up all the yummy sauce. This beef reheats well, and it makes great leftovers.

If you've tried this slow cooker Korean beef recipe, don't forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

▢ ¾ cup reduced-sodium beef broth (divided)
▢ ½ cup reduced-sodium soy sauce
▢ ⅓ cup brown sugar (packed)
▢ 5 cloves garlic (minced)
▢ 2 tablespoons sesame oil
▢ 2 tablespoons rice vinegar
▢ 2 tablespoons freshly grated ginger
▢ 1-2 tablespoons Gochujang*
▢ ½ teaspoon onion powder
▢ ½ teaspoon pepper
▢ 3-4 pound boneless beef chuck roast (cut into 1-inch cubes)
▢ 1-2 tablespoons cornstarch (depending on desired sauce thickness)

In a medium bowl, whisk together ½ cup beef broth and next 9 ingredients (up to roast).
Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.
Pour sauce over cubed meat.
Cover and cook on low heat for 6-8 hours.
In a small bowl, whisk together cornstarch and remaining ¼ cup broth.
Stir cornstarch mixture into the slow cooker.
Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

*I find Gochujang near the Sriracha in my local supermarket. If you can't find it, you can substitute a mixture that consists of a little Sriracha, a dash of additional soy sauce, and a little additional brown sugar to taste instead.

**Nutrition facts are estimates.

Serving: 1 g Calories: 314 kcal (16%) Carbohydrates: 10 g (3%) Protein: 27 g (54%) Fat: 18 g (28%) Saturated Fat: 7 g (35%) Cholesterol: 93 mg (31%) Sodium: 571 mg (24%) Potassium: 538 mg (15%) Sugar: 7 g (8%) Vitamin A: 20 IU Vitamin C: 0.7 mg (1%) Calcium: 34 mg (3%) Iron: 3.2 mg (18%)

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.