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Crockpot Korean Beef with Scallions and Sticky rice

Crockpot Korean Beef with Scallions and Sticky Rice

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American, Korean
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prep the Beef

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Return the beef to the crockpot and add the green parts of the scallions. Let everything warm through for 5 more minutes.
  2. 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.