If you’re looking for an easy weeknight meal that tastes like you spent hours perfecting it—without actually standing over the stove—then this crockpot Korean beef with scallions and sticky rice is your next go-to dish. Rich, savory, sweet, and just the right amount of spicy, this dish brings together tender, slow-cooked beef infused with the unmistakable flavors of soy, garlic, ginger, and sesame. Pair it with a generous helping of sticky rice and a fresh garnish of scallions, and you’ve got a comforting Korean-inspired meal that’s both hearty and delicious. Whether you're already a fan of slow cooker asian recipes or you’re just discovering how flavorful crockpot Korean beef can be, this recipe is a game-changer.
Crockpot Korean Beef with Scallions and Sticky Rice
Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Main Course
Cuisine American, Korean
Crockpot/Slow Cooker A 6-quart model works best to fit the beef and allow for good heat circulation.
Cutting board and knife For prepping the beef and scallions.
Small bowl To mix the cornstarch slurry.
Rice cooker or pot with lid For preparing the sticky rice. If you don’t have a rice cooker, a heavy-bottomed saucepan with a tight-fitting lid works just as well.
Tongs or slotted spoon To transfer the beef.
Serving dishes Deep bowls are perfect for layering the rice and beef.
For the Beef
- 2.5 to 3 pounds beef chuck roast or brisket cut into large chunks
- 1/2 cup low sodium soy sauce
- 1/4 cup dark brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 4 cloves garlic minced
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang Korean chili paste – optional for heat
- 1 tablespoon cornstarch for thickening sauce
- 1/4 cup water to mix with cornstarch
- Freshly ground black pepper to taste
- 2 bunches scallions cut into 1-inch pieces (green and white parts separated)
For Serving
- 2 cups sticky rice short grain white rice or sushi rice, cooked
- Toasted sesame seeds for garnish
- Thinly sliced scallions from green parts for garnish
- Kimchi optional side
Step 1: Prep the Beef
Trim excess fat from your chuck roast or brisket and cut the meat into large 2- to 3-inch chunks. This allows the beef to cook evenly and absorb flavor deeply as it slow cooks.
Step 2: Make the Marinade
In a mixing bowl, combine soy sauce, brown sugar, sesame oil, ginger, garlic, rice vinegar, and gochujang (if using). Stir well until the sugar has dissolved and everything is evenly mixed.
Step 3: Load the Crockpot
Place the beef into your slow cooker. Pour the marinade over the beef, tossing gently to ensure all pieces are coated. Add the white parts of the scallions. Cover with the lid.
Step 4: Slow Cook
Set your crockpot on low and cook for 6 hours, or until the beef is incredibly tender and easily pulls apart with a fork. If you're short on time, the high setting for 4 hours works, but the longer cook delivers better flavor and texture.
Step 5: Thicken the Sauce
Once the beef is done, use a slotted spoon to remove the meat and set it aside. In a small bowl, mix 1 tablespoon of cornstarch with 1/4 cup cold water to make a slurry. Pour this into the sauce remaining in the crockpot and stir well. Set the crockpot to high and let the sauce simmer for 10–15 minutes until thickened.
Step 6: Finish and Serve
Return the beef to the crockpot and add the green parts of the scallions. Let everything warm through for 5 more minutes.
Serve hot over a generous portion of sticky rice. Sprinkle with toasted sesame seeds and additional scallions. A side of kimchi or lightly pickled vegetables adds a refreshing contrast.
Pairings
This crockpot Korean beef is incredibly versatile and can be paired in several delicious ways:
- Side Dishes: A small bowl of korean beef soup or a miso-based broth can round out the meal. For a heartier experience, try Korean glass noodles or a quick sesame cucumber salad.
- Beverages: Pair with a crisp lager or a lightly sweet plum wine. For a non-alcoholic option, try cold barley tea or a sparkling yuzu drink.
- Desserts: After a rich meal, end with something light like green tea mochi or even cinnamon sugar French toast muffins if you’re aiming for a Korean-American fusion dessert night.
- Other Meals: Use leftovers to create Korean beef tacos or throw it into lettuce wraps for an easy lunch.
FAQs
1. What cut of beef is best for crockpot Korean beef?
Chuck roast is the ideal choice—it becomes fall-apart tender and absorbs all the marinade flavors beautifully. Brisket is another great option if you want a slightly richer flavor. Avoid leaner cuts, as they can dry out.
2. Can I use ground beef instead?
While this recipe is designed for chunked beef, you can adapt it using ground beef. Brown the hamburger meat first, then cook it with the marinade ingredients on low for 2 hours. The texture will be different, but it’s a great shortcut for hamburger meat recipes with Korean flair.
3. Is this the same as Korean beef stew?
Not exactly. Korean beef stew (galbijjim) typically includes short ribs, vegetables like carrots and daikon, and is braised in a richer sauce. However, this slow cooker Korean beef has a similar sweet-salty-savory flavor profile.
4. Can I substitute chicken?
Yes, boneless, skinless chicken breast recipes can be adapted using this marinade. However, reduce the cook time to about 3 hours on low to avoid drying out the chicken. Chicken thighs also work well and offer more moisture.
5. Can I use Korean short ribs?
Absolutely. If you have Korean short ribs, they make a luxurious substitute. Just be aware the cook time may increase slightly depending on thickness. This becomes more like a traditional Korean short ribs slow cooker dish, with the same sticky-sweet finish.
