I love how easy this dish is to prepare. I can simply throw everything into the slow cooker, walk away, and come back to perfectly cooked, melt-in-the-mouth beef. The sauce thickens beautifully and clings to the shredded meat, creating an irresistible texture. The lightly pickled vegetables on the side add freshness and crunch, balancing the rich flavors perfectly. It’s the ideal mix of convenience and taste, perfect for both weeknights and relaxed weekends.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 kg (35 oz) Beef brisket 1 Onion, Sliced 1 tbsp Ginger, Grated 3 tbsp Gochujang 3 tbsp Soy sauce 1 tbsp Apple cider vinegar 1 tbsp Sesame oil 200 ml (1 cups) Hot beef stock, Using 1 stock cube 2 tbsp Cornflour Sea salt and freshly ground black pepper, See notes
To serve: 2 Carrots, Peeled into strips 1 Cucumber, Cut into thin halves 2 tbsp Apple cider vinegar Spring onions, To serve Cooked rice, To serve
Directions
I start by removing any string from the beef brisket, then place it in the slow cooker with the sliced onion, grated ginger, gochujang, soy sauce, apple cider vinegar, and sesame oil. I like to use my hands to coat the beef well in the mixture so every part gets flavor.
Next, I pour in the hot beef stock, pop the lid on, and cook it on HIGH for 4–6 hours or LOW for 6–8 hours, depending on my schedule. Once the beef is tender and easy to shred, I pull it apart with two forks.
To thicken the sauce, I scoop out a few spoonfuls of the cooking liquid into a small bowl, mix it with cornflour until smooth, and stir it back into the slow cooker. Then, I cook it for another 30 minutes so the sauce becomes glossy and slightly thick. If my slow cooker pan allows, I sometimes do this step on the hob for extra control.
While the sauce thickens, I toss the carrot and cucumber strips with apple cider vinegar and a pinch of salt to lightly pickle them. When everything is ready, I serve the shredded Korean BBQ beef with the pickled vegetables, steamed rice, and a sprinkle of chopped spring onions on top.
Servings and Timing
This recipe serves 4 people and takes about 6 hours and 5 minutes in total—5 minutes of prep and 6 hours of slow cooking. It’s the perfect hands-off dinner that rewards patience with incredible flavor and texture.
Variations
Sometimes I switch things up by using short ribs or flank steak instead of brisket for a slightly different texture. If I want a spicier version, I add extra gochujang or a drizzle of chilli oil before serving. For a sweeter twist, I add a tablespoon of honey or brown sugar. I’ve also served it in lettuce wraps for a lighter option or tucked it into soft bao buns for a street-food-style meal.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the beef gently on the stove or in the microwave, adding a splash of water or stock to loosen the sauce if it thickens too much. It also freezes beautifully—I freeze portions for up to 3 months and thaw them overnight in the fridge before reheating. The pickled vegetables are best made fresh each time.
FAQs
What cut of beef works best for this recipe?
I like using brisket because it becomes tender and shreds easily, but chuck or flank steak also work beautifully.
Can I make this recipe without a slow cooker?
Yes, I sometimes make it in a covered casserole dish in the oven at 160°C (320°F) for about 3 hours until tender.
What is gochujang and where can I find it?
Gochujang is a Korean chilli paste that adds spice, sweetness, and depth. It’s available in most supermarkets and Asian grocery stores.
Can I adjust the spice level?
Absolutely. I reduce the gochujang for a milder version or add extra if I want more heat.
Can I prepare this recipe ahead of time?
Yes, I often prep all the ingredients the night before and store them in the fridge. In the morning, I just pop everything into the slow cooker.
Can I use chicken instead of beef?
You can, but cooking times will be shorter—around 3–4 hours on LOW for boneless chicken thighs.
How do I serve the leftovers?
I love using leftovers in wraps, tacos, or even on top of noodles for a quick second meal.
What kind of rice goes best with it?
I prefer short-grain rice for a sticky texture, but jasmine or basmati rice works well too.
Can I thicken the sauce without cornflour?
Yes, I sometimes simmer the sauce uncovered on the hob until it reduces to my desired consistency.
How can I make it gluten-free?
I use gluten-free soy sauce and check that the gochujang is gluten-free—then the rest of the ingredients are naturally safe.
Conclusion
I love how this Slow Cooker Korean BBQ Style Beef delivers deep, rich flavors with almost no effort. The beef turns out tender and packed with umami, while the pickled vegetables add freshness and crunch. It’s a foolproof, family-friendly dish that tastes like it took hours of effort—but really, the slow cooker does all the work. This is comfort food at its finest, and it always earns a spot on my regular dinner rotation.
Tender, flavor-packed Slow Cooker Korean BBQ Style Beef inspired by bulgogi. The beef slow cooks in a rich gochujang-soy sauce mixture until melt-in-your-mouth tender, served with lightly pickled vegetables and rice for a perfectly balanced meal.
Ingredients
1 kg (35 oz) Beef brisket
1 Onion, sliced
1 tbsp Ginger, grated
3 tbsp Gochujang
3 tbsp Soy sauce
1 tbsp Apple cider vinegar
1 tbsp Sesame oil
200 ml (1 cup) Hot beef stock (using 1 stock cube)
2 tbsp Cornflour
Sea salt and freshly ground black pepper, to taste
2 Carrots, peeled into strips
1 Cucumber, cut into thin halves
2 tbsp Apple cider vinegar (for pickling)
Spring onions, to serve
Cooked rice, to serve
Instructions
Remove any string from the beef brisket and place it in the slow cooker with onion, ginger, gochujang, soy sauce, apple cider vinegar, and sesame oil. Mix well to coat the beef evenly.
Pour in the hot beef stock and cover with the lid. Cook on HIGH for 4–6 hours or LOW for 6–8 hours, until the beef is tender and shreds easily.
Once cooked, shred the beef with two forks inside the slow cooker.
In a small bowl, mix a few spoonfuls of the cooking liquid with cornflour to make a slurry, then stir it back into the slow cooker. Cook for another 30 minutes, or until the sauce thickens and becomes glossy.
While the sauce thickens, toss the carrot and cucumber strips with apple cider vinegar and a pinch of salt to lightly pickle them.
Serve the shredded beef over cooked rice, topped with pickled vegetables and chopped spring onions.
Notes
Use brisket, chuck, or flank steak for best results.
Adjust spice by varying the amount of gochujang.
For gluten-free, use gluten-free soy sauce and check your gochujang label.
Can be made ahead—store cooked beef up to 3 days or freeze for 3 months.
Reheat gently with a splash of water or stock to loosen the sauce.
Pickled vegetables are best prepared fresh before serving.
