Ingredients
Scale
- 2 lbs beef chuck roast
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- 1/2 cup beef broth
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Season the beef with salt and pepper on all sides.
- Heat sesame oil in a skillet over medium-high heat. Sear the beef for about 2-3 minutes on each side until browned.
- In a bowl, mix together soy sauce, brown sugar, gochujang, minced garlic, minced ginger, and beef broth.
- Place the beef in your slow cooker and pour the sauce mixture over it.
- Cover and cook on low for 6-8 hours or high for 4 hours until the beef is fork-tender.
- Shred the beef using two forks and stir it into the sauce to soak up all that flavor.
- Garnish with chopped green onions before serving. Serve it over rice or with steamed vegetables.
Notes
Consider searing the beef first for added flavor. Adjust gochujang to increase spiciness to your liking.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
- Diet: Gluten-Free