Tender Korean-style beef slow-cooked (Printable View)

Tender Korean-style beef infused with sweet, savory, and spicy layers, slow-cooked until perfectly tender and flavorful.

# Ingredient List:

→ Beef

01 - 2 lbs beef chuck roast, trimmed and cut into 2-inch cubes

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup brown sugar
04 - 1/4 cup beef broth
05 - 2 tablespoons sesame oil
06 - 2 tablespoons rice vinegar
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons gochujang (Korean chili paste) or 1 tablespoon Sriracha
10 - 1 tablespoon cornstarch (for thickening)

→ Vegetables & Garnish

11 - 1 medium yellow onion, sliced
12 - 4 green onions, sliced (for garnish)
13 - 2 teaspoons toasted sesame seeds (for garnish)

# How to Prepare:

01 - Whisk together soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang in a medium bowl until well combined and sugar dissolves completely.
02 - Arrange beef cubes and sliced onion in the crock pot. Pour sauce mixture over meat and vegetables, tossing gently to ensure even coating.
03 - Cover and cook on low setting for 6-7 hours or on high for 3-4 hours until beef reaches fork-tender consistency and shreds easily.
04 - Remove 1/4 cup cooking liquid and whisk with cornstarch until smooth. Return slurry to crock pot, cover, and cook on high for 20-30 minutes until sauce achieves desired consistency.
05 - Portion Korean beef over steamed jasmine rice, noodles, or in lettuce wraps. Top generously with sliced green onions and toasted sesame seeds.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender without any effort from you
  • The sauce balances sweet, savory, and spicy like a restaurant dish
  • Leftovers somehow taste even better the next day
02 -
  • Trim excess fat from the chuck roast before cutting into cubes or your sauce will end up greasy
  • The cornstarch step is absolutely crucial for that restaurant-quality glossy finish
  • Let the sauce reduce for the full 30 minutes or it will be too thin
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing for next-level flavor
  • Make a double batch of the sauce and freeze half for next time

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