Slow Cooked Korean Beef

Name: Slow Cooked Korean Beef
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6 servings
Ingredients: ¾ cup reduced-sodium beef broth; ½ cup reduced-sodium soy sauce; ⅓ cup packed brown sugar; 5 cloves minced garlic; 2 tbsp sesame oil; 2 tbsp rice vinegar; 2 tbsp grated fresh ginger; 1-2 tbsp gochujang sauce; ½ tsp onion powder; ½ tsp pepper; 3-4 lb boneless beef chuck roast; 1-2 tbsp cornstarch

7h 15m

6 servings

Tender beef cubes slow-cooked in a savory Korean-inspired sauce featuring gochujang, ginger, and soy for a flavorful main dish. I made it in oven instead of a slow cooker at 300 degrees for 3-4 hours

Ingredients

¾ cup reduced-sodium beef broth
½ cup reduced-sodium soy sauce
⅓ cup packed brown sugar
5 cloves minced garlic
2 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp grated fresh ginger
1-2 tbsp gochujang sauce
½ tsp onion powder
½ tsp pepper
3-4 lb boneless beef chuck roast
1-2 tbsp cornstarch

Instructions

In a medium bowl, whisk together 1/2 cup beef broth and next 9 ingredients (up to roast).
Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.
Pour sauce over cubed meat.
Cover and cook on low heat for 6-8 hours.
In a small bowl, whisk together cornstarch and remaining 1/4 cup broth.
Stir cornstarch mixture into the slow cooker.
Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

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