Tender, sweet and savory shredded Korean BBQ Beef made easy in the slow cooker! This simple recipe is loaded with mouth-watering flavor for an incredible main dish.
If you have tried and love classic Korean Beef Bulgogi, I’m willing to bet you’ll go bonkers over this shredded beef version!
Loaded with savory sweet and sour flavors with a hint of spice, this easy crock pot recipe results in the most amazing shredded beef!
Enjoy it with steamed rice and vegetables for a complete meal!
The best part? You can find the full list of simple ingredients at most grocery stores.
Korean BBQ Beef Ingredients:
Chuck Roast: The star of the show! I like using chuck roast because I find it has a good ratio of muscle to fat. You can also use sirloin steaks, ribeye steak beef stew meat, or any kind of roast that suits your fancy.
Avocado Oil: Used to sear the beef, we need a quality cooking oil. I like avocado oil because of its healthy fat content and the fact that it doesn’t burn at high temperatures like olive oil.
Korean BBQ Sauce: soy sauce, honey, gochujang sauce, rice vinegar, sesame oil, fresh garlic, and fresh ginger.
This combination of ingredients yields a sweet, rich, tangy, savory sauce that is packed with inviting flavor!
Recipe Customizations:
- To make it spicy, add red pepper flakes, cayenne pepper, or kashmiri chili powder.
- For a smaller batch of shredded beef, use a 2-pound chuck roast and halve the sauce ingredients.
- Make it soy-free and paleo friendly by using coconut aminos instead of soy sauce. If you take this option, omit the honey!
- Replace the honey with brown sugar or coconut sugar.
How to Make Crock Pot Shredded Korean BBQ Beef:
Combine all of the ingredients for the Korean BBQ sauce in a small bowl or a measuring cup.
Remove the beef from its packaging. Set it on a flat surface like a cutting board and pat off any excess moisture with a paper towel. Sprinkle both sides of the beef with sea salt and black pepper.
Heat avocado oil in a large nonstick skillet over medium-high heat. Wait for a few minutes for the skillet to become sizzling hot.
Carefully place the seasoned meat on the hot surface. Sear for 6 minutes per side or until both sides have a deep golden brown crust. If you need to reduce the heat at any point to avoid burning, do so.
Transfer the meat to the bottom of the crock pot and pour in the sauce.
Secure the lid on the crock pot and cook on low heat for 8-10 hours. Or, cook on high heat for 6 to 7 hours.
Transfer the beef to a large cutting board and use two forks to shred it.
Move the shredded beef back to the slow cooker with the sauce to allow it to absorb more flavor while waiting to serve it.
Serving Suggestions:
- Serve Korean shredded beef over white rice, brown rice, or cauliflower rice with steamed, sauteed, or roasted vegetables with a drizzle of drippings from the crock pot.
- I turn it into a Korean beef bowl with some form of Coleslaw, Asian Cucumber Salad, brown rice, green onions, and a sprinkle of sesame seeds.
- Turn it into lettuce wraps using butter leaf lettuce and adding in your favorite fresh vegetables.
- Make shredded beef sandwiches with a toasted bun, slaw, and a drizzle of sauce from the slow cooker.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Tips:
- If you can, slow cook the beef for a full 10-12 hours. This produces easy to shred tender beef with so much flavor!
- For crispy shredded beef, transfer a scoop of beef to a hot cast iron skillet. Spread it into an even layer and allow it to sit on the hot skillet, stirring occasionally, until the beef becomes crispy.
- Grate up an Asian pear and mix it into the marinade ingredients for an authentic approach to Korean beef.
And that’s it! The next time you’re looking for succulent shredded beef with otherworldly flavor, here’s your ticket to a good time!
If you love preparing crock pot dinner recipes, also try these out.
More Slow Cooker Recipes:
- Slow Cooker Pot Roast
- Crock Pot Whole Chicken
- Slow Cooker Pork Roast
- Garlic Butter Crock Pot Turkey Breast
- Crock Pot Garlic Honey Chicken
Drop a comment below sharing how you enjoy your shredded meat!
Shredded Korean BBQ Beef Recipe
Equipment
Ingredients
- 3.5 to 4 pounds beef chuck roast *
- 2 Tbsp avocado oil
- Sea salt and black pepper
Korean BBQ Sauce
- ⅔ cup soy sauce
- 1/3 cup honey
- ¼ cup gochujang sauce
- ¼ cup rice vinegar
- 2 Tbsp sesame oil
- 6 cloves garlic minced
- 1.5 Tbsp ginger peeled and grated
Instructions
- Combine all of the sauce ingredients in a small bowl or a measuring cup.
- Remove the beef from its packaging. Set it on a flat surface like a cutting board and pat off any excess moisture with a paper towel. Sprinkle both sides of the beef with sea salt and black pepper.
- Heat avocado oil in a large nonstick skillet over medium-high heat. Wait for a few minutes for the skillet to become sizzling hot. Carefully place the seasoned meat on the hot surface. Sear for 6 minutes per side or until both sides have a deep golden brown crust. If you need to reduce the heat at any point to avoid burning, do so.
- Transfer the meat to the bottom of the crock pot and pour in the marinade.
- Secure the lid on the crock pot and cook on low heat for 8-10 hours. Or, cook on high heat for 6 to 7 hours.
- Transfer the beef to a large cutting board and use two forks to shred it. Move the shredded beef back to the slow cooker with the sauce to allow it to absorb more flavor while waiting to serve it.
