Go Back
–+ servings
Overhead photo of a Korean-inspired beef bowl topped with tender shredded beef, edamame, cucumber salad, kimchi, shredded carrots, green onions, sesame seeds, and a drizzle of sriracha.
Print

Slow Cooker Korean-Inspired Beef Bowls

These Slow Cooker Korean-Inspired Beef Bowls are loaded with tender, fall-apart shredded beef simmered in a sweet, savory, and slightly spicy sauce. Pile it over fluffy jasmine rice with crisp veggies and your favorite toppings for an easy dinner that's perfect for meal prep, busy weeknights, and leftovers you'll actually look forward to.
Course Main Course
Cuisine Asian
Keyword slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Servings 8 servings
Calories 391kcal
Author Tawnie Graham of Kroll's Korner

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

To Thicken

  • 2 Tbsp cornstarch
  • 2 Tbsp cold water

Optional Ingredients For Serving

  • 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

Optional Quick Cucumber Salad

  • 1 English cucumber, thinly sliced
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • pinch kosher salt
US Customary - Metric

Instructions

  • Add everything to the slow cooker: Place the chuck roast in a 6-8 quart slow cooker. In a bowl, whisk together the soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, beef broth, applesauce, fish sauce, and black pepper. Pour over the beef.
    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, 2 Tbsp fresh ginger, 1/2 cup beef broth, 1/4 cup unsweetened applesauce, 1 Tbsp fish sauce, 1/2 tsp black pepper
    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.
  • Cook: Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours. I recommend low and slow for the best results. The beef should shred effortlessly with a fork.
    Before and after photos of a chuck roast in a slow cooker, showing the beef raw with sauce and fully cooked until tender.
  • Shred: Transfer the beef to a large bowl and shred with two forks. Or you can shred right in the slow cooker if you prefer. Return the beef to the slow cooker.
    Cooked chuck roast being shredded with two forks in the slow cooker until tender and pulled apart.
  • Thicken the sauce: Whisk together the cornstarch and water. Stir into the slow cooker and cook on HIGH for 10-15 minutes, until the sauce thickens slightly and coats the beef. Start Timer Alternatively you can thicken the sauce in a saucepan on the stove to get it to the desired consistency.
    2 Tbsp cornstarch, 2 Tbsp cold water
    Cornstarch slurry being poured into shredded Korean beef in the slow cooker, followed by the thickened sauce coating the meat.
  • Build the bowls: Divide rice among bowls. Top with the shredded Korean beef, cucumbers, green onions, sesame seeds, or any other topping ideas I listed. Drizzle extra sauce from the slow cooker over everything before serving.
    cooked jasmine rice, steamed edamame, shredded carrots, thinly sliced cucumbers, green onions, sesame seeds, avocado, kimchi, sriracha, chili crunch
    Finished Korean-inspired beef bowls topped with shredded beef, rice, edamame, cucumber salad, carrots, kimchi, sesame seeds, green onions, and sriracha drizzle.

Notes

  • Chuck roast is the best cut because it becomes incredibly tender after slow cooking.
  • For even deeper flavor, sear the chuck roast before adding it to the slow cooker.
  • This recipe is even better the next day so it’s great for meal prepping/leftovers for lunch!
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • To make this recipe gluten-free, use a gluten-free soy sauce or tamari and double check that your gochujang and fish sauce are gluten-free (they should be!)

Nutrition

Serving: 1/8 meat/sauce (no toppings) | Calories: 391kcal | Carbohydrates: 16g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 949mg | Potassium: 697mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 4mg