Tender Korean-style beef dish (Printable Version)

Slow-cooked beef infused with sweet and spicy Korean flavors, ideal for comforting meals.

# What You'll Need:

→ 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

→ Vegetables & Garnish

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

# How to Make It:

01 - In a medium bowl, whisk together soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang until well combined.
02 - Place the beef cubes and sliced onion in the crock pot. Pour the sauce mixture over the beef and onions, tossing gently to coat evenly.
03 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is fork-tender and easily shredded.
04 - Remove 1/4 cup of the cooking liquid and whisk with cornstarch until smooth. Stir the cornstarch slurry back into the crock pot, cover, and cook on high for another 20-30 minutes until the sauce thickens.
05 - Serve the Korean beef over steamed rice, noodles, or in lettuce wraps. Garnish with green onions and toasted sesame seeds.

# Expert Insights:

01 -
  • The sauce creates this perfect balance of sweet and savory that makes people think you slaved over a stove all day
  • Leftovers somehow taste even better, making it the gift that keeps giving for lunch
02 -
  • Do not skip the cornstarch step because that thickened sauce is what makes this feel like takeout instead of just slow-cooked meat
  • The sauce reduces as it cooks, so taste before adding any extra salt since the soy sauce concentrates over time
03 -
  • Trim excess fat from the beef before cooking or you will end up with an oily sauce
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing for next-level flavor

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