Slow-Cooked Korean Beef

"This is based on a recipe I saw in Chatelaine magazine. It is hands-down the best slow cooker recipe EVER! It's great served over mashed potatoes, but my favourite way to serve it is in kaiser buns, with the yummy shredded beef piled high on top. I put out toppings like arugula or lettuce, horseradish, mayonnaise, and sliced dill pickles, and let people fix their own bun the way they like it. Make sure to drizzle some of the wonderful sauce on each bun too, and also some of the onions too. Sooooo good!"
photo by seal angel photo by seal angel
photo by seal angel
photo by Lavender Lynn photo by Lavender Lynn
photo by breezermom photo by breezermom
photo by Dantana photo by Dantana
Ready In:
5hrs 5mins
12 filled buns




  • Stir all ingredients but meat together in the bowl of a slow cooker.
  • Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
  • Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
  • Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!

Questions & Replies

  1. Do you only coat the meat and put that in the crockpot to cook, or do you put the sauce in the crockpot to cook as well?


  1. OUTSTANDING!!!!!!!!!! Yum yum yum. So ridiculously easy to make, i had everything i needed in the pantry (except the roast of course). I used a 1kg lump of blade and it shrunk down to the tiniest amount, so next time i'm gonna put a monster in. I cant wait to have guests over to share this delicious meat with!!! Thank you so so much for sharing this delightful recipe.
  2. This was a really tender moist roast. I was expecting a stronger Korean flavor but it more tasted like just a delicious roast. Next time I was thinking I could add pineapple while it is cooking in the crockpot and a bit more soy. I think that would be really tasty.
  3. One of the best things to come out of my crock pot in months! Rich savory flavor, tender enough to shred with a fork. We served it over rice with a few stir-fried veggies for color. We like sesame a lot, so we used what the recipe called for and loved it. Made for PAC.
  4. I will fix this again but cut the sesame oil down. The flavor of the sesame oil took over and was too strong for my taste. Maybe it was the type of oil I used, but will fix this again cutting the sesame oil in half. We served over mashed potatoes, but I felt that it would be better over rice. Thank you for posting.
  5. I made this using petite sirloin steak and it didn't work out at all. I can't blame the recipe for that so I am not going to give this any stars just to be fair. My meat turned out really dry and pretty tasteless. Again I really can't blame the recipe for this, I just wanted to put out a warning to others to be careful which meat to use. I would like to try this recipe again with a longer cooking meat.


  1. I loved how easy this is to make. I decided to serve this on ciabatta rolls instead of kaiser rolls as suggested, and this worked out well. Served au jus. Topped it with a little shredded cabbage, and spread with mayo and horseradish. This is very good! I have leftovers, and will try those over mashed potatoes to test it out that way. Made for PAC Spring 2011.
  2. We really liked this. After reading the reviews I halved the sesame, since I often find it too strong. I was happy with that. I used a boned-in chuck roast. I didn't have much time so had to cook it on high. We really liked it although the gravy was a little salty for my liking. I may just use water in place of the beef broth or reduce the amount of soy sauce next time. I served over mashed sweet potatoes. Told hubby of the suggestion of kaiser rolls and he said he would be interested in trying it like "au jus" and dip the rolls into the broth.


I absolutely love cooking. I am a chef school grad, and have thousands of recipes on file in my kitchen. If a recipe is not "outstanding" ... I don't hang on to it. The ones I've posted on Recipezaar are some of my favourites ... and I'll add more when I get around to it, lol
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