Description
This recipe lets you toss beef chunks in a bold, sweet-savory Korean sauce, then slow-cook until meltingly tender. The sticky glaze coats each bite, finished with scallions and sesame seeds for extra crunch.
Ingredients
- 2 pounds beef chuck roast cut into 2-inch cubes
- 1 cup low sodium soy sauce
- 1/2 cup brown sugar packed
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons gochujang Korean chili paste
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 cup beef broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 green onions sliced
- 1 teaspoon sesame seeds
Instructions
- Place beef cubes in the slow cooker.
- In a bowl whisk soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic, ginger, and beef broth until combined.
- Pour the sauce over the beef in the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Remove the beef and shred it with two forks, discarding any excess fat.
- In a small bowl stir together cornstarch and cold water to make a slurry, then stir it into the cooking liquid and cook on high for 10 minutes until sauce thickens.
- Return the shredded beef to the thickened sauce and stir to coat.
- Serve over steamed rice and garnish with sliced green onions and sesame seeds.
Notes
- You can substitute pork shoulder for beef if desired.
- Add a pinch of red pepper flakes for extra heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish pairs well with steamed vegetables and kimchi.