Small Slow Cooker Korean Beef and Sweet Potato

There’s something wonderfully satisfying about coming home to a kitchen filled with the warm, savory-sweet aroma of Korean beef that’s been gently simmering all day. This small-batch recipe is perfect for those quieter weeknight dinners when you want something deeply flavorful without the fuss or the mountain of leftovers.

I love using my smaller 2-quart slow cooker for recipes like this. It’s just the right size for 2 servings for dinner tonight and maybe lunch tomorrow, without feeling like you’re eating the same thing for a week straight. The beauty of slow cooking is how it transforms inexpensive cuts like chuck roast or stew meat into something tender and rich, while the sauce is built on gochujang, soy sauce, and just a hint of sweetness.

The vegetables matter here. Sweet potatoes bring their natural sweetness to balance the heat, carrots add body, and the bok choy at the end keeps things bright and fresh. It’s a complete meal in one pot, which I appreciate more than I can say on busy days.

A Look at the Ingredients

Here’s the key move: about 30 minutes before you’re ready to eat, stir in the chopped bok choy. It needs just enough time to wilt and become tender while keeping that vibrant green color. If you prefer more crunch, wait until the last 15–20 minutes.

Note: Not all slow cookers will cook the same. The best way to make sure you are getting a quality cook is to check in on your food when it is at the lower end of the cook time. If your cook time is 5-6 hours, check your food at the 5-hour mark.

Some questions you may have

Can I use a different cut of beef for this recipe?
Yes! While stew meat or chuck roast works best for slow cooking, you can also use brisket, flank steak, or even short ribs if you prefer. Just make sure it’s a cut that benefits from long, slow cooking to get that melt-in-your-mouth texture.

Where can I find gochujang? Gochujang is a Korean fermented chili paste that’s becoming more widely available. You can usually find it in the international aisle of most major grocery stores, especially at places like Whole Foods, Trader Joe’s, or Target. It’s also available at Asian grocery stores or online through retailers like Amazon. Look for it in a red tub or squeeze bottle, and store it in the fridge once opened.

Is there a substitute for gochujang if I can’t find it?
If you can’t find gochujang, you can make a quick substitute using 1 tablespoon sriracha + 1 tablespoon miso paste (or ketchup if you don’t have miso). It won’t be exactly the same, but it gives you that spicy-sweet-salty balance.

Can I make this recipe ahead of time for meal prep?
Absolutely! This recipe is perfect for meal prep. It stores well in the fridge for up to 5 days and can be portioned into containers with rice or quinoa for quick, balanced meals throughout the week.

When should I add the baby bok choy so it doesn’t overcook?
You’ll want to add the baby bok choy during the last 30 minutes of cooking. If you prefer it more crisp-tender, wait until the last 15–20 minutes. It cooks quickly and adds a fresh, slightly crunchy texture.

Serving and Storing

Spoon this over a bowl of fluffy white rice, cauliflower rice, or quinoa. Top it however you like—I’m partial to a fried egg and some crispy shallots, but green onions and sesame seeds are classic for good reason.

Leftovers keep beautifully in the fridge for 2–3 days, or you can freeze portions for up to 3 months. When reheating, add a splash of broth to loosen the sauce if it’s thickened up too much.

This recipe has become one of those reliable favorites in my rotation and the kind you make on a Sunday afternoon when you know the week ahead is packed, or on a random Tuesday when you might be working from home and just want something warming and substantial without much effort. The slow cooker does the work, the flavors develop on their own, and you get a homemade meal that tastes like you spent far more time on it than you actually did.

That’s the kind of cooking I can get behind.