Korean BBQ Beef (Crockpot)
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Crockpot Korean BBQ Beef is melt-in-your-mouth tender, swimming in a sticky-sweet, savory sauce that’ll make your kitchen smell like your favorite Korean BBQ joint. The combination of low-sodium soy sauce, brown sugar, garlic, and a kick of chili creates a sauce that’s equal parts bold and comforting. This Korean BBQ beef recipe is effortless, foolproof, and guaranteed to satisfy your dinner cravings.
Table of Contents
WHY YOU’LL LOVE THIS KOREAN BBQ BEEF RECIPE
- Just 5 minutes of prep
- Super tender and flavorful
- Meal prep perfection
- As spicy as you like
Korean BBQ Beef
You know that feeling when you walk into a restaurant and the scent of sizzling garlic and soy sauce hits you like a warm hug? That’s what this Slow Cooker Korean BBQ Beef does to your whole house.
It’s sweet, spicy, and sticky in all the right ways…and the best part? No babysitting. Just toss it in the slow cooker and go live your life.
When you come back, dinner’s ready, and your house smells like you hired a personal chef with a Korean BBQ obsession. Spoiler: You didn’t. You’re just that good.
I’m all about making mealtime as easy as possible, especially when we’re juggling school, sports, work, and more.
Being able to toss some chicken or beef in the crockpot or whip up a one pan stir fry means one less decision to make when my brain is already on overload. I’ll take my wins where I can get them!!
INGREDIENT NOTES
- Chuck Roast: This cut is perfect for slow cooking because it becomes fall-apart tender and soaks up all that flavorful sauce.
- Soy Sauce: Stick with low-sodium so your Korean BBQ beef doesn’t end up too salty. If all you have is regular soy sauce, dilute it with a tablespoon of water and balance it with a pinch of extra sugar.
- Brown Sugar: Adds a deep, caramel flavor. Be sure to pack it into the measuring cup!
- Garlic & Ginger: Fresh is best for that authentic punch. If needed, substitute 1 teaspoon garlic powder and 1 teaspoon ground ginger.
- Sesame Oil: Adds a toasty, nutty depth. Peanut oil can add a similar richness.
- Cornstarch Slurry: Thickens the sauce so it clings to every bite of beef. Don’t skip it!
VARIATIONS
Spice It Up: Add more Sriracha or a dash of Gochujang for extra kick.
Veggie Boost: Toss in sliced bell peppers, onions, or carrots during the last 30 minutes of cook time.
Swap the Meat: Try boneless, skinless chicken thighs or pork shoulder if you’re out of chuck roast.
SERVING SUGGESTIONS
- Simple Sides: I love any excuse to make my Asian sesame rice, and I’ll usually steam some broccoli or grab a jar of kimchi.
- Cool It Down: Crunchy carrot and cucumber salad helps balance the spicy flavors.
- Easy Appetizers: Make potstickers or spring rolls for a true takeout feel.
- Make It a Bowl: Serve Korean BBQ beef over steamed rice with shredded cabbage, julienned carrots, cucumbers, and a drizzle of spicy mayo.
- Light Dessert: A scoop of ice cream or some fresh fruit (or both!) won’t be too heavy.
KOREAN BBQ BEEF SLOW COOKER FAQ
Nope! Just toss all the ingredients for Korean BBQ beef in the slow cooker (well, whisk the sauce together first…) and turn it on.
Chuck roast gets super tender when slow-cooked, and the fat keeps it extra flavorful and juicy.
It’s up to you and how much time you have. Cooking on Low gives the beef more time to become tender, and it means you can start everything in the morning and have it ready by dinner.
But if you got a late start and only have a few hours, cooking on High works just fine!
Yes. Cube the meat and whisk together the sauce, then store them in separate containers in the fridge. I’ll usually do this the night before to make mornings easier.
Then, combine them in the crockpot and turn it on. Tender, saucy slow cooker Korean BBQ beef will be waiting for you at the end of the day!
When I was developing this recipe, I wanted something that gave me all the bold Korean BBQ flavor without the fuss.
I tested multiple sauce ratios to balance that perfect sweet-savory-spicy combo and kept it beginner-friendly. No marinating, no searing, no stress… just real flavor that builds slowly in the crockpot.
This is a recipe I’ve made on busy weeknights, potluck Saturdays, and even for my freezer meal prep.
The Maillard reaction? The slow simmer handles that for you. The texture? Absolutely tender. The flavor? Restaurant-worthy. The effort? Practically zero.
DONNA’S PRO TIPS
- Don’t Skip the Slurry: It’s what transforms the sauce from broth-y to clingy, luscious BBQ goodness.
- Taste and Adjust: Before serving, taste the sauce and tweak it. A splash of vinegar adds tang, a pinch of sugar brings sweetness, or a few drops of Sriracha can up the heat.
- Freeze in Portions: For easy lunches, freeze leftovers in individual portions you can grab and go.
- Stir Gently: The beef will be ultra-tender…no need to mash it. Use a slotted spoon or wide spatula to keep the chunks intact.
TOOLS NEEDED
- 5-quart Slow Cooker: You never want to completely fill the liner. More room means even cooking.
- Medium Mixing Bowl: For mixing the sauce ingredients.
- Whisk: To get a smooth consistency.
- Measuring Spoons & Cups: Precise measurements = saucy success.
- Sharp Knife & Cutting Board: Essential for cubing the beef with ease.
- Small Bowl: To make the slurry.
Enjoy!
With love, from our simple kitchen to yours.
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Korean BBQ Beef (Crockpot)
Ingredients
- 2 1/2 to 3 pounds chuck roast, cut into 1-inch cubes
- 1/2 cup beef stock
- 1/2 cup low sodium soy sauce
- 3/4 cup packed light brown sugar
- 1 tablespoon Sriracha or chili paste
- 1 tablespoon rice wine vinegar
- 5 cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons minced fresh ginger
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons cornstarch
- 3 tablespoons water
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Slow Cooker: Add the cubed chuck roast to a 5-quart slow cooker.
- Make the Sauce: In a medium mixing bowl, whisk together the beef stock, soy sauce, brown sugar, Sriracha, rice wine vinegar, garlic, ginger, sesame oil, and red pepper flakes (if using). Pour the sauce over the beef.
- Slow Cook: Cover the slow cooker with the lid and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender.
- Thicken the Sauce: During the last 30 minutes of cook time, whisk together the cornstarch and water in a small bowl to form a slurry. Pour the slurry into the slow cooker and stir gently to combine. Cover and continue cooking on high for 30 minutes or until the sauce is thickened.
- Serve and Garnish: Stir the beef gently in the thickened sauce, then serve hot over steamed rice or noodles. Garnish with chopped green onions and a sprinkle of sesame seeds.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
