Description
A tender, caramelized shredded beef dish with a balanced sweet, salty, and tangy Korean-style sauce, perfect for busy weeknights.
Ingredients
- 3–4 lb chuck roast, trimmed of excess fat
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon black pepper
- 1 medium onion, thinly sliced
- 4 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
- Optional: Kimchi, for serving
- Optional for thickening: 2 tablespoons cornstarch and 2 tablespoons cold water
Instructions
- Trim any large chunks of fat from the chuck roast and pat dry with paper towels.
- Whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper in a bowl until the sugar dissolves.
- Scatter the thinly sliced onion in the bottom of the slow cooker and pour half the sauce over the onions to coat them.
- Place the roast on top of the onions and pour the remaining sauce over the roast. Add water or beef broth if necessary.
- Cover and cook on low for 8–10 hours or on high for 4–5 hours until the beef is very tender and easily shreds.
- Remove the roast and shred the meat with two forks.
- For thickening, whisk cornstarch with cold water until smooth and stir it into the cooking liquid, or pour the liquid into a saucepan and reduce over medium heat.
- Return the shredded beef to the thickened sauce, stir to coat, and simmer on warm for 10–15 minutes.
- Serve over cooked rice, garnished with green onions and sesame seeds, and offer kimchi on the side if desired.
Notes
For gluten-free, swap soy sauce for tamari. If using a different cut of beef, adjust the cooking time as necessary.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean