Korean BBQ Beef Crock Pot – Easy Slow Cooker Dinner

Korean BBQ beef usually means standing over a screaming-hot grill, but this crock pot version gets you all that caramelized, garlicky, sweet-savory flavor while you go about your day. A chuck roast slowly braises in a sauce of soy, brown sugar, Asian pear, gochujang, and toasted sesame oil until it shreds at the touch of a fork.

The trick is a quick sear before the slow cooker does its work. That two-minute-per-side browning builds the deep, roasted flavor that makes this taste like it came off a tabletop grill in Seoul rather than a Tuesday afternoon countertop appliance.

Pile the beef into lettuce cups, spoon it over steamed rice, or stuff it into slider buns with quick-pickled cucumber. Either way, you get tender, glossy Korean BBQ beef with about 15 minutes of actual hands-on work.

About the Ingredients

3 lb (1.4 kg) beef chuck roast, cut into 4 large chunks

Chuck roast is ideal because its marbling breaks down into shreddable meat. A beef shoulder roast or boneless short rib works as a substitute but will need the full cooking time.

1/2 cup (120 ml) low-sodium soy sauce

Low-sodium keeps the braise from turning salty as it reduces. Substitute tamari for a gluten-free version or coconut aminos for a soy-free one.

1/3 cup (67 g) packed dark brown sugar

Dark brown sugar adds molasses depth that regular white sugar lacks. Honey or maple syrup can replace it in a pinch, but reduce the liquid by 2 tablespoons.

1/2 cup (120 ml) grated Asian pear (about 1/2 medium pear)

Asian pear is the traditional tenderizer and sweetener in bulgogi. Substitute a ripe Bosc pear or 1/4 cup unsweetened applesauce plus 1 teaspoon rice vinegar.

3 tablespoons gochujang (Korean chili paste)

Gochujang delivers fermented, gently sweet heat. For a milder pot, use 1 1/2 tablespoons gochujang plus 1 tablespoon tomato paste.

6 garlic cloves, finely grated

Fresh grated garlic dissolves into the sauce better than chopped. Jarred minced garlic works but use 1 1/2 tablespoons and add it with the sauce, not the sear.

1 tablespoon grated fresh ginger

Fresh ginger brings a bright, peppery bite. Ground ginger is a weak substitute, so use 1 teaspoon only if you must, and add it with the liquid.

2 tablespoons toasted sesame oil

Toasted sesame oil is dark and nutty, meant for finishing, not high-heat searing. Substitute untoasted sesame oil plus a drop of toasted sesame oil for aroma.

1 tablespoon neutral oil, such as vegetable or canola

A high-smoke-point oil is needed for the sear. Avocado oil works well; never use butter here because it burns before the beef browns.

1 medium yellow onion, thinly sliced

Yellow onion melts into the sauce and sweetens it. Substitute 2 shallots or 1 large leek, white parts only, for a milder flavor.

2 tablespoons cornstarch whisked with 2 tablespoons cold water

This slurry thickens the braising liquid into a glossy glaze. Arrowroot powder or potato starch can be swapped in at the same amount.

2 scallions, thinly sliced, plus toasted sesame seeds, for serving

Scallions add fresh crunch against the rich beef. Substitute 1/4 cup thinly sliced chives or a sprinkle of toasted black sesame seeds.

Tips & Tricks

Do not skip the sear

Browning the beef in a hot skillet for 2 minutes per side before it goes in the crock pot builds the roasted flavor that slow cooking alone cannot create.

Keep the heat low and slow

Cook on LOW for 7 hours rather than HIGH for 4; the gentler heat keeps the chuck roast juicy instead of stringy and dry.

Thicken at the very end

Whisk in the cornstarch slurry during the last 30 minutes on HIGH so the sauce clings to the beef instead of thinning out.

Trim the big fat pockets

Cut away any hard fat cap before searing, or the finished sauce will turn greasy and coat your tongue.

Step-by-Step Instructions

1. Mix the sauce

Whisk the soy sauce, brown sugar, grated pear, gochujang, garlic, ginger, and 1 tablespoon of the sesame oil in a bowl until smooth. Set aside so the sugar dissolves while you sear the beef.

2. Sear the beef

Pat the chuck chunks dry and season lightly with salt. Heat the neutral oil in a large skillet over medium-high heat, about 400F (205C), and sear the beef 2 minutes per side until deeply golden brown on all faces, working in batches.

3. Load the crock pot

Scatter the sliced onion in the bottom of a 6-quart slow cooker and nestle the seared beef on top. Pour the sauce over everything, turning the chunks once to coat.

4. Slow cook the beef

Cover and cook on LOW for 7 hours, until the beef shreds easily with a fork and reaches 205F (96C) internally. Do not lift the lid during the first 5 hours or you will lose the trapped heat.

5. Shred the meat

Transfer the beef to a cutting board and pull it apart with two forks. Skim any obvious fat from the surface of the braising liquid in the crock pot.

6. Glaze the sauce

Return the shredded beef to the pot, stir in the cornstarch slurry, and cook uncovered on HIGH for 25 to 30 minutes, until the sauce bubbles at the edges and thickens enough to coat the back of a spoon.

7. Finish and serve

Drizzle with the remaining 1 tablespoon sesame oil, then scatter with scallions and sesame seeds. Serve over steamed rice, in lettuce cups, or in slider buns.

Delicious Variations

Spicy Gochujang Kick

Add 2 tablespoons extra gochujang and 1 teaspoon Korean chili flakes (gochugaru) with the sauce for a fiery version.

Korean BBQ Tacos

Pile the shredded beef into warm corn tortillas with quick-pickled cucumber, cilantro, and a drizzle of sriracha mayo.

Mushroom and Beef Blend

Swap 1 pound of the chuck for sliced cremini mushrooms to stretch the dish and lighten it without losing the savory depth.

How to Store Korean BBQ Beef Crock Pot

Frequently Asked Questions

If you make this Korean BBQ beef crock pot recipe, snap a photo and tag me, and tell me whether you went the rice bowl or lettuce wrap route in the comments below.

Korean BBQ Beef Crock Pot

This Korean BBQ beef crock pot recipe turns chuck roast into tender, sweet-savory bulgogi-style beef with gochujang, pear, and sesame in one pot.

★★★★½ 4.8 (263 ratings)

15 minPrep time450 minCook time8Servings412 kcalCalories

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🧂 Ingredients

• 3 lb (1.4 kg) beef chuck roast, cut into 4 large chunks
• 1/2 cup (120 ml) low-sodium soy sauce
• 1/3 cup (67 g) packed dark brown sugar
• 1/2 cup (120 ml) grated Asian pear (about 1/2 medium pear)
• 3 tablespoons gochujang (Korean chili paste)
• 6 garlic cloves, finely grated
• 1 tablespoon grated fresh ginger
• 2 tablespoons toasted sesame oil
• 1 tablespoon neutral oil, such as vegetable or canola
• 1 medium yellow onion, thinly sliced
• 2 tablespoons cornstarch whisked with 2 tablespoons cold water
• 2 scallions, thinly sliced, plus toasted sesame seeds, for serving

📋 Instructions

1. 1Mix the sauce — Whisk the soy sauce, brown sugar, grated pear, gochujang, garlic, ginger, and 1 tablespoon of the sesame oil in a bowl until smooth. Set aside so the sugar dissolves while you sear the beef.
2. 2Sear the beef — Pat the chuck chunks dry and season lightly with salt. Heat the neutral oil in a large skillet over medium-high heat, about 400F (205C), and sear the beef 2 minutes per side until deeply golden brown on all faces, working in batches.
3. 3Load the crock pot — Scatter the sliced onion in the bottom of a 6-quart slow cooker and nestle the seared beef on top. Pour the sauce over everything, turning the chunks once to coat.
4. 4Slow cook the beef — Cover and cook on LOW for 7 hours, until the beef shreds easily with a fork and reaches 205F (96C) internally. Do not lift the lid during the first 5 hours or you will lose the trapped heat.
5. 5Shred the meat — Transfer the beef to a cutting board and pull it apart with two forks. Skim any obvious fat from the surface of the braising liquid in the crock pot.
6. 6Glaze the sauce — Return the shredded beef to the pot, stir in the cornstarch slurry, and cook uncovered on HIGH for 25 to 30 minutes, until the sauce bubbles at the edges and thickens enough to coat the back of a spoon.
7. 7Finish and serve — Drizzle with the remaining 1 tablespoon sesame oil, then scatter with scallions and sesame seeds. Serve over steamed rice, in lettuce cups, or in slider buns.

👨‍🍳 Chef's Note: Gochujang heat varies a lot by brand, so taste the sauce before it goes in the pot and adjust the sugar and chili paste to your family's preference.

Servings: 8

Cuisine: Korean

Course: Main Course

Nutrition (per serving): 412 kcal · 34g protein · 18g carbs · 23g fat