Crockpot Korean BBQ Beef Rice Bowls

Crockpot Korean BBQ Beef Rice Bowls are the ultimate mix of comfort and flavor. This easy slow cooker recipe makes tender, juicy beef coated in a rich, sweet, and savory sauce that tastes like your favorite takeout, but made right at home with barely any effort.

Save

Out of all my kitchen tools, my slow cooker is the one I couldn’t do without. I use it constantly, no matter the season. It keeps cooking simple, the kitchen cool, and meals always come out full of flavor.

Why You’ll Love This Recipe

Crockpot Korean BBQ Beef Rice Bowls are that perfect mix of simple and flavorful comfort food.

Tender beef: The slow cooking time makes the meat buttery soft and rich in taste.

Incredible sauce: A blend of soy sauce, garlic, ginger, brown sugar, and sesame oil creates that signature Korean-style glaze.

Easy prep: Just combine the ingredients and let the slow cooker do the magic.

Versatile: Works great in rice bowls, lettuce wraps, or even tacos.

Meal-prep friendly: Keeps beautifully in the fridge for a few days and reheats like a dream.

Family favorite: Everyone loves the mix of sweet, savory, and garlicky flavors.

One thing I enjoy doing is adding a splash of rice vinegar right before serving; it brightens up the sauce beautifully and balances the sweetness. You can also toss in sliced green onions or toasted sesame seeds for that finishing touch.

Save

Ingredients

For the Korean BBQ Beef:

• 2 pounds beef chuck roast (cut into large chunks)
  
• ½ cup low-sodium soy sauce
  
• ¼ cup brown sugar (packed)
  
• 3 tablespoons rice vinegar
  
• 2 tablespoons sesame oil
  
• 4 cloves garlic (minced)
  
• 1 tablespoon fresh ginger (grated)
  
• ¼ cup beef broth
  
• 2 tablespoons gochujang (Korean chili paste)
  
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
  

For Serving:

• Steamed white or jasmine rice
  
• Sliced green onions
  
• Toasted sesame seeds
  
• Shredded carrots or cucumber ribbons (optional)
  
• Kimchi or pickled vegetables (optional)
  

Save

Step-by-Step Instructions

1. Prepare the Sauce

Start by mixing soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, beef broth, and gochujang in a medium bowl. Stir until the sugar dissolves and the mixture becomes smooth. This will be your flavor-packed sauce base.

2. Add to the Slow Cooker

Place the beef pieces in the slow cooker. Pour the sauce over the top, making sure the meat is evenly coated. Give it a gentle stir to mix everything well.

3. Let It Cook Low and Slow

Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender enough to shred easily with a fork. As it cooks, the sauce thickens slightly and develops a deep, caramelized flavor.

4. Shred the Beef

Once cooked, transfer the beef to a plate and shred it using two forks. Pour the cornstarch slurry (cornstarch mixed with water) into the slow cooker and stir to thicken the sauce slightly. Return the shredded beef to the pot and mix well so it soaks up the sauce.

5. Assemble the Bowls

Spoon a serving of hot steamed rice into a bowl, top it with generous scoops of the Korean BBQ beef, and drizzle extra sauce over the top. Sprinkle with green onions, sesame seeds, and any veggies or kimchi you like.

Tips & Variations

• Flavor boost: Add a dash of chili flakes or extra gochujang if you like a bit of heat.
• Healthier version: Use lean beef or even boneless chicken thighs.
• Vegetable add-ins: Toss in sliced bell peppers or onions in the last hour of cooking for more texture.
• Crispier finish: Broil the shredded beef for a few minutes after cooking to get slightly crispy edges.
• Make-ahead tip: Store leftovers in an airtight container and reheat in a skillet with a splash of water to refresh the sauce.

Serving Suggestions

Crockpot Korean BBQ Beef Rice Bowls are perfect for both cozy dinners and meal-prep lunches. Serve the beef over fluffy rice, or switch it up with brown rice or cauliflower rice for something lighter. For a fun twist, turn them into lettuce wraps or fill soft tortillas for Korean-inspired tacos.

When I make these bowls for family dinners, I like setting up a small topping bar with sliced cucumbers, shredded carrots, green onions, and sesame seeds so everyone can build their own version. It turns dinner into a relaxed, build-your-own kind of meal that always brings people together.

Frequently Asked Questions

Can I use a different cut of beef?

Yes! Chuck roast works best, but brisket or flank steak also turn out tender and flavorful.

Can I make this with chicken instead of beef?

Definitely. Boneless, skinless chicken thighs work perfectly with the same sauce and timing.

Do I need gochujang?

It adds depth and mild spice, but you can replace it with a mix of chili paste and a bit of soy sauce if needed.

How can I make it less sweet?

Just reduce the brown sugar to two tablespoons. The sauce will still be full of flavor.

Can I freeze it?

Yes! Let it cool completely, store it in freezer-safe containers, and freeze for up to 3 months. Reheat gently in a skillet or microwave.

What if my sauce is too thin?

Add a little more cornstarch slurry and let it simmer for 10 minutes to thicken.

Final Thoughts

Crockpot Korean BBQ Beef Rice Bowls bring together everything you love about comfort food and takeout, tender meat, rich sauce, and simple prep. The slow cooker does all the heavy lifting, leaving you with an easy meal that tastes like it came from your favorite restaurant.

I love how customizable it is, serve it with rice, noodles, or even inside wraps. However you plate it, the flavor stays bold, balanced, and satisfying. It’s one of those recipes you’ll keep coming back to on busy days when you still want something special.