Description
This slow cooker Korean beef transforms beef chuck into succulent, tender morsels cloaked in a sticky sauce spiked with garlic, ginger, and gochujang. After hours of gentle simmering, each bite is a captivating mix of sweet, savory, and spice.
Ingredients
- 2 pound beef chuck roast
- 1 cup low sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoon sesame oil
- 4 clove garlic minced
- 1 tablespoon fresh ginger grated
- 1 cup beef broth
- 2 tablespoon gochujang paste
- 1 teaspoon black pepper
- 2 tablespoon cornstarch
- 2 tablespoon water
- 2 stalk green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Cut beef into 1 inch cubes and place in slow cooker.
- In a bowl whisk soy sauce brown sugar rice vinegar sesame oil garlic ginger beef broth gochujang and black pepper.
- Pour sauce over beef cover slow cooker and cook on low for 8 hours or high for 4 hours.
- Remove lid and whisk together cornstarch and water then stir into slow cooker.
- Cover and cook on high for 15 minutes until sauce thickens.
- Shred beef with two forks and stir to combine.
Notes
- Serve over steamed rice or noodles.
- Adjust gochujang for desired spice level.
- Garnish with green onions and sesame seeds before serving.
- Leftovers store in airtight container in refrigerator for up to 4 days.