Slow Cooker Korean-Inspired Beef Bowls

Name: Slow Cooker Korean-Inspired Beef Bowls
Prep time: 10 min
Cook time: 480 min
Ingredients: 3 lb boneless chuck roast; 1/2 cup low-sodium soy sauce; 1/3 cup packed brown sugar; 3 Tbsp gochujang; 2 Tbsp rice vinegar; 1 Tbsp toasted sesame oil; 8 cloves garlic (minced); 2 Tbsp fresh ginger (grated); 1/2 cup beef broth; 1/4 cup unsweetened applesauce; 1 Tbsp fish sauce; 1/2 tsp black pepper; 2 Tbsp cornstarch; 2 Tbsp cold water; cooked jasmine rice; steamed edamame; shredded carrots; thinly sliced cucumbers (or quick cucumber salad (recipe idea below)); green onions; sesame seeds; avocado; kimchi; sriracha; chili crunch; 1 English cucumber (thinly sliced); 1 Tbsp rice vinegar; 1 tsp sesame oil; pinch kosher salt

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By: Krolls Korner

Table Talk with Tawnie

My slow cooker and I have a pretty close relationship these days 🤣 From my Slow Cooker Salsa Verde Chicken and Slow Cooker Shredded Beef, to my Slow Cooker Pot Roast and my Slow Cooker Chicken Gnocchi Soup, I’ve always got you covered with something delicious throughout the year. THESE bowls are sure to be one of the recipes you save to make time and time again. It’s one of those ‘throw it all in the slow cooker’ type of meals, come back 8-9 hours later, and you’ve made an incredible versatile protein. It’s perfect for these rice bowls but also totally great to repurpose in tacos, quesadillas, on a baked potato, in a noodle bowl or with fried rice. Really excited for you to try this one!

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Slow cooker Korean-inspired shredded beef coated in a rich, glossy sauce after cooking, ready to serve or use for beef bowls.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Ingredients for slow cooker Korean-inspired beef including chuck roast, soy sauce, beef broth, gochujang, garlic, ginger, brown sugar, applesauce, rice vinegar, sesame oil, fish sauce, cornstarch, and black pepper.

Boneless chuck roast: The best cut for this recipe! Chuck roast becomes fall-apart tender after slow cooking thanks to its marbling. As the fat renders, it keeps the beef juicy, flavorful, and perfect for shredding. I don’t recommend substituting a leaner cut (like sirloin or round roast) – stick with chuck roast!
Gochujang: This Korean fermented chili paste is the star ingredient that gives the beef its signature sweet, savory, and slightly spicy flavor. It’s flavorful without being overly spicy, and you can adjust the amount to suit your heat preference. Look for it in the international aisle or Asian foods section of most grocery stores.
Toasted sesame oil: A little goes a long way! Toasted sesame oil adds a rich, nutty flavor that gives the sauce an authentic taste.
Fresh garlic & ginger: Fresh garlic and ginger add incredible flavor and really make the sauce shine. If you’re short on time, frozen garlic and ginger cubes / squeeze tube work well, too.
Unsweetened applesauce: I know, you read this one and thought “whaaat??” 😂 The applesauce adds subtle sweetness and helps round out the sauce without needing a lot of brown sugar. You won’t taste the apples!
Rice vinegar: Rice vinegar adds a mild acidity that brightens the rich sauce and balances all of the flavors. If needed, apple cider vinegar is the best substitute.
Fish sauce: Don’t skip it if you can help it! Fish sauce adds a deep, savory umami flavor that makes the beef taste even richer. The finished dish won’t taste fishy, it simply enhances all of the other flavors.
Other ingredients needed: soy sauce, brown sugar, beef broth, cornstarch, black pepper
Optional ingredients for building your bowls: Jasmine rice, edamame, shredded carrots, cucumbers (or my quick cucumber salad, see the recipe card for details), kimchi, sliced green onions, sesame seeds, avocado, drizzle of sriracha, drizzle of chili crisp. Mix and match your favorites to make the bowls exactly to your taste!

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Fork lifting a bite of slow cooker Korean-inspired shredded beef from a rice bowl with edamame, kimchi, cucumber salad, carrots, and green onions.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Step-by-step photos showing the Korean-inspired sauce ingredients added to a bowl, whisked together, then poured over a chuck roast in a slow cooker.

Prepare the sauce

Place the chuck roast in a slow cooker. Whisk together the sauce ingredients and pour over the beef.

Cook

Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours, until fork tender.

Shred

Shred the beef and return it to the slow cooker.

Thicken

Stir in the cornstarch slurry and cook on HIGH for 10-15 minutes, until thickened.

Finished Korean-inspired beef bowls topped with shredded beef, rice, edamame, cucumber salad, carrots, kimchi, sesame seeds, green onions, and sriracha drizzle.

Serve

Spoon over rice and top with cucumbers, edamame, kimchi, green onions, sesame seeds, or your favorite toppings.

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Expert Tips

Cook it low and slow: For the most tender, flavorful beef, cook the chuck roast on LOW for 8-9 hours whenever possible. The extra time allows the meat to break down, giving you that melt-in-your-mouth shredded beef.
Sear the roast first (optional): If you have a few extra minutes, sear the chuck roast in a hot skillet before adding it to the slow cooker. It’s not required, but it adds another layer of rich, caramelized flavor.
Adjust the spice level: Gochujang brands vary in heat. Start with a little less if you’re sensitive to spice, or add extra gochujang, sriracha, or chili crisp at the end if you like more heat.
Shred the beef while it’s warm: It will pull apart much more easily right after cooking than once it starts to cool.
Don’t skip the cornstarch slurry: It only takes a few minutes and transforms the cooking liquid into a glossy sauce that coats every bite of beef.
Serve with lots of toppings: The fresh vegetables, herbs, and crunchy toppings balance the rich, savory beef and make every bowl even more delicious. Make sure to pick up all your favorites!

Variations / Substitutions

Swap the protein: This same sauce is delicious with chicken thighs, pork shoulder, or even short ribs. Cooking times will vary.
Make it gluten-free: Use gluten-free soy sauce or tamari, and double check that your gochujang and fish sauce are gluten-free.
Use apple cider vinegar: If you don’t have rice vinegar, apple cider vinegar is the closest substitute.
No fish sauce? You can leave it out or add an extra splash of soy sauce. The flavor won’t be quite as rich, but it’ll still be delicious.
Try different bases: Instead of jasmine rice, serve the beef over brown rice, cauliflower rice, noodles, or tucked into lettuce wraps.
Mix up the toppings: Pickled onions, steamed broccoli, sautéed bok choy, cabbage slaw, or a fried egg would all be fantastic additions.

Slow cooker Korean-inspired beef bowl made with shredded beef, jasmine rice, edamame, shredded carrots, cucumber salad, kimchi, sesame seeds, and sliced green onions.

Storage / Freezing

Fridge: Store leftover beef (with the sauce) in an airtight container in the refrigerator for up to 4 days.
Freezer: Let the shredded beef and sauce cool completely then store in a freezer-safe container or ziplock bag for up to 3 months.
Reheating: Warm gently in the microwave or on the stovetop until heated through. Add a splash of beef broth or water if the sauce has thickened too much during storage.
Meal prep: This recipe is perfect for meal prep! Store the beef separately from the rice and fresh toppings, then assemble bowls throughout the week.

FAQs

Can I cook the beef on HIGH instead of LOW?

Yes! Cook on HIGH for 5-6 hours. Although I prefer cooking on LOW for the most tender, flavorful beef.

Is this recipe spicy?

It’s mildly spicy as written. The gochujang adds warmth and flavor more than intense heat. For a milder version, reduce the gochujang slightly. For more heat, add extra gochujang, sriracha, or chili crisp. I love that it’s easily customizable when it comes to how spicy you want it!

Can I make this ahead of time?

Yep! In fact, I think it tastes even better the next day after the flavors have had more time to meld together.

Where do I find gochujang in the store?

Most grocery stores carry it in the international or Asian foods aisle. It’s also easy to find at Asian grocery stores. (If you shop at Trader Joe’s, it comes in a small red rectangle container near the soy sauce and other Asian sauces.)

What should I serve with these Korean-Inspired Beef Bowls?

These bowls are delicious with jasmine rice, steamed edamame, cucumber salad, kimchi, shredded carrots, avocado, sesame seeds, and sliced green onions. You could also serve the beef in lettuce wraps or over noodles.