This Slow Cooker Korean Beef recipe has become a family favourite — savoury, sweet, and utterly satisfying. It’s a highly requested dish on our family menu, and I’ve made it countless times with consistent success. Whether I start it overnight, in the morning for a lunchtime treat, or in the early afternoon for a cozy dinner, this dish never disappoints. It’s an incredibly easy, hands-free recipe that delivers big time on flavour, freezes well, requires minimal clean-up, and is wonderfully versatile. I love to use the slow cooker year-round, but there is a little bit of a chill in the air in the late-August evenings now, and I’m looking forward to the snuggly months which feel like a slow cooker’s spiritual home.
Ingredients
- 2kg diced beef
- 1 large white onion, chopped
- 1 tsp freshly chopped red pepper or dried red pepper flakes (optional)
- 5 cloves garlic, minced
- 1 cup gluten-free soy sauce
- ¼ cup brown demerara sugar
- 1 maggi cube
- 1¼ cups water
- ½ cup cornflour
- ¼ cup toasted sesame oil
Garnish:
- 3 tbsp toasted sesame seeds
- 2 spring onions, sliced
Instructions
- Combine Ingredients: Add all the ingredients to the slow cooker (except the garnishes) and mix well until everything is combined.
- Cook: Set your slow cooker to high and cook for 4 hours and 45 minutes, or on low for 6 hours and 30 minutes. When the beef is tender and flavorful, turn off the slow cooker.
- Garnish and Serve: Garnish with toasted sesame seeds and sliced spring onions. Serve immediately and enjoy!
That’s it! It’s so easy, yet incredibly delicious.
Pro Tips:
- Portion Size: This recipe is perfect for a large 6.5L slow cooker and meets the needs of our family of four. If you have a smaller slow cooker or are cooking for fewer people, consider halving the recipe.
- Meal Prep: This recipe yields enough for up to three meals. For the first meal, we serve it over steaming hot jasmine rice. With the leftovers, I typically fill a large Tupperware for another family meal and two smaller containers for future meals. The large container goes in the fridge to be enjoyed within three days, while the smaller portions are labeled and frozen.
- Adjustable Ingredients: The ingredient quantities are flexible—feel free to adjust according to your taste preferences. This ratio, however, is our family’s favorite.
I hope you enjoy making this Slow Cooker Korean Beef as much as we do! Please share your experience if you try it out! x
