Slow Cooker Gochujang Beef Tips for an Easy Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the beef cubes in a hot skillet with a small amount of oil before adding them to the slow cooker. While not strictly necessary, this extra step adds a layer of complexity through the Maillard reaction, which contributes to a richer final sauce profile.

If you find the sauce is too thin after the cooking time is finished, remove the beef and set the slow cooker to high with the lid off for 15 to 20 minutes.

This allows the excess moisture to evaporate, concentrating the flavors and thickening the sauce to your desired consistency before returning the beef.

Variations

• Garlic and Ginger Infusion: Add two tablespoons of freshly minced garlic and one tablespoon of grated ginger to the sauce mixture. This adds a pungent, aromatic kick that complements the fermented notes of the gochujang beautifully.
• Vegetable Addition: Toss in two cups of large-cut carrots or chunks of daikon radish during the last two hours of cooking. These vegetables will absorb the sauce and add texture to the final dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Cool to room temperature for no more than 2 hours before refrigerating.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat until warmed through, adding a splash of water if the sauce has become too thick.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the beef and sauce have cooled for no more than two hours after cooking before placing them in the fridge.

When reheating, use a saucepan over low heat to prevent the sauce from scorching or drying out the meat.

This dish is an excellent candidate for making ahead, as the flavors often intensify after sitting in the refrigerator overnight. Prepare the dish as instructed, let it cool completely, and store it in the fridge.

Reheat gently on the stove or in the microwave the next day for a quick and effortless meal that tastes even better the second time around.

Serving ideas

Serve these beef tips over a bed of steamed white rice to soak up the flavorful gochujang sauce. A side of lightly blanched broccoli or quick-pickled cucumbers provides a crisp, refreshing contrast to the rich, savory meat, balancing the overall meal and adding a bright, crunchy element to each bite.

For a more casual presentation, these beef tips can be served in small bowls with a side of crusty bread or toasted baguette slices.

The bread is perfect for mopping up every last drop of the spicy, sweet sauce. Consider topping the dish with a sprinkle of toasted sesame seeds or sliced green onions for added texture.

Frequently asked questions

Recipe card

Slow Cooker Gochujang Beef Tips for an Easy Dinner

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb beef chuck, cut into bite-size cubes
• 1/2 cup gochujang
• 1/4 cup brown sugar
• 1/4 cup soy sauce

Instructions

1. Place the cubed beef chuck into the insert of the slow cooker. Ensure the pieces are distributed in an even layer to promote consistent cooking throughout the braising process.
2. In a separate container, whisk together the gochujang, brown sugar, and soy sauce until fully combined. Pour this mixture evenly over the raw beef cubes in the slow cooker insert.
3. Cover the slow cooker and cook on low for 8 hours until the beef is fork-tender. Ensure the internal temperature reaches at least 145°F (63°C). Let the beef rest for 5 minutes before serving.

Contains: gluten, soy

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

18 g

Fat

22 g

Fiber

1 g

Sugar

14 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.