Crockpot Korean BBQ Recipe: Easy Slow Cooker
Effortless Flavor Slow Cooker.
Tender, flavorful Korean BBQ beef made effortlessly in your slow cooker. A perfect set-it-and-forget-it meal.
I remember tasting Korean BBQ for the first time at a tiny, bustling restaurant and just being amazed. I wanted that savory, sweet, and complex flavor at home, but life is, well, life. I don't always have time for complex marinades and grilling. So, I started playing with my crockpot. The first time I made this, my whole family came into the kitchen asking what smelled so good. Seeing the beef just fall apart with a fork... yeah, that was a good moment. It’s become our go-to for a cozy, no-fuss dinner.
Why This Recipe Feels Like a Hug
- •It’s a true 'set it and forget it' meal.
- •The whole house smells absolutely divine while it cooks.
- •The beef becomes impossibly tender and juicy.
- •It has that perfect sweet and savory balance everyone loves.
- •So versatile—serve it in bowls, tacos, or lettuce wraps.
My son asked if we could have this every week. He says it's his 'favorite restaurant meal' but made at home. Honestly, that’s the best compliment I could ever get. It just melts in your mouth.
Essential Ingredient Guide
- Chuck Roast: This cut is perfect for slow cooking. It has just the right amount of fat to become incredibly tender and flavorful over several hours. Don't be afraid of it; it's the secret to melt-in-your-mouth beef.
- Grated Pear or Apple: This is a little trick from traditional Korean cooking. The fruit not only adds a subtle, natural sweetness but also contains enzymes that help tenderize the meat. It makes such a difference.
- Low-Sodium Soy Sauce: I always reach for low-sodium soy sauce. It gives you all the savory, umami flavor you want, but allows you to control the saltiness of the final dish. It's a small change that lets the other flavors shine.
- Gochujang: This Korean chili paste adds a lovely, gentle warmth and depth of flavor. A little goes a long way. If you don't have it or prefer no heat, you can leave it out, and it will still be delicious.
Complete Cooking Process
- First, just gather your ingredients. Take a quiet moment to mince the garlic and grate the ginger and pear. The smells are just wonderful.
- In a simple mixing bowl, whisk all of your sauce ingredients together. I love watching the colors blend. Make sure that brown sugar dissolves a bit.
- Slice your onion and lay it on the bottom of the crockpot. It’s like a little raft for the beef to rest on.
- Place your chuck roast right on top of the onions.
- Pour that beautiful, dark sauce all over the meat. Try to coat it evenly.
- Put the lid on, set it to low, and just walk away. Let it do its magic for the next 7 to 8 hours. Your house will start to smell incredible after a few hours.
- Once the beef is so tender it’s falling apart, gently lift it out and place it in a bowl.
- Use two forks to shred the meat. It feels so satisfying, honestly.
- Put all that shredded beef back into the sauce in the crockpot. Give it a gentle stir and let it absorb all that goodness for a few minutes.
- Serve it warm, sprinkled with green onions and sesame seeds for a bit of freshness and texture.
A Few Common Questions
→What's the best cut of beef for this recipe?
Chuck roast is definitely my favorite. It has great marbling that makes the meat super tender and flavorful after slow cooking. Beef brisket would also work well.
→Can I make this ahead of time?
Yes, absolutely! It's a perfect make-ahead meal. The flavors get even better the next day. Just store it in the fridge and reheat it gently on the stove or in the microwave.
→What can I serve with Crockpot Korean BBQ?
It's wonderful over steamed white or brown rice. You can also serve it with steamed vegetables like broccoli or bok choy, or use it as a filling for tacos or lettuce wraps.
→Is this recipe spicy?
With one tablespoon of gochujang, it has a very mild, background warmth. It's not overtly spicy. You can add more for extra heat or leave it out completely for a purely sweet and savory flavor.
Crockpot Korean BBQ Recipe: Easy Slow Cooker
Try this crockpot Korean BBQ recipe for an easy and delicious meal. This slow cooker version is perfect for a flavorful dinner.
Timing
Prep Time
15 minutes
Cook Time
7-8 hours on low
Total Time
Approx. 8 hours
Recipe Details
Ingredients
For the Beef
- 013 lb beef chuck roast, trimmed of excess fat
- 021 large yellow onion, thinly sliced
For the Sauce
- 011 cup low-sodium soy sauce
- 021/2 cup packed brown sugar
- 031/4 cup rice vinegar
- 042 tablespoons sesame oil
- 051 tablespoon gochujang (Korean chili paste), optional for mild heat
- 061 large Asian pear or Fuji apple, peeled and grated
- 076 cloves garlic, minced
- 081 tablespoon fresh ginger, grated
For Garnish
- 01Sliced green onions
- 02Toasted sesame seeds
Instructions
In a medium bowl, whisk together all the sauce ingredients: soy sauce, brown sugar, rice vinegar, sesame oil, gochujang (if using), grated pear, minced garlic, and grated ginger. Stir until the sugar is mostly dissolved.
Place the thinly sliced onion in the bottom of your slow cooker to create a bed for the beef.
Place the chuck roast on top of the onions. Pour the prepared sauce evenly over the beef.
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fork-tender.
Carefully remove the beef from the slow cooker and place it on a cutting board or in a large bowl. Shred the meat using two forks. It should fall apart easily.
Return the shredded beef to the slow cooker and stir it into the sauce. Let it sit for about 10 minutes to soak up all that wonderful flavor.
Serve warm over rice, garnished with fresh green onions and toasted sesame seeds.
Notes & Tips
- 1If you don't have a pear or apple, you can use 1/4 cup of apple or pineapple juice instead.
- 2Feel free to add some sliced carrots or bell peppers to the slow cooker for the last hour of cooking.
- 3This recipe freezes beautifully. Let it cool completely, then store in a freezer-safe container for up to 3 months.
Tools You'll Need
- •Don't skip the grated pear or apple! It's a key ingredient for both flavor and tenderness.
- •Use low-sodium soy sauce to better control the salt level, as the sauce will reduce and concentrate.
- •For even more flavor, you can quickly sear the chuck roast on all sides in a hot pan before adding it to the slow cooker.
- •Let the shredded beef sit in the sauce for at least 10 minutes before serving. This step is crucial for flavor.