Slow Cooker Korean-Style Shredded Beef
Tender, fall-apart beef in an easy homemade savory-sweet sauce, this Slow Cooker Korean-Style Shredded Beef is deeply flavorful with little effort.
Equipment
- Slow Cooker
Ingredients
- 2.5-3 pounds boneless beef chuck roast fat trimmed if desired
- 1 small yellow onion thinly sliced
- 4 cloves garlic minced
- 1 tablespoon ginger freshly grated
- ⅓ cup low-sodium soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang see notes
- 2 teaspoons cornstarch optional, for thickening
Instructions
- Place the beef in a 5- to 6-quart slow cooker insert. Scatter the onion evenly over the top.
- In a small bowl or measuring cup, whisk together the garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang, until smooth and the sugar has completely dissolved. Remove ¼ cup of the sauce and set aside. Pour the remaining sauce over the beef.
- Cover and cook on low for 8-10 hours or high for 5-7 hours, or until the beef is fall-apart tender. If the beef is not super-tender, add time until it easily shreds with a fork.
- Transfer the beef to a cutting board and shred with two forks. Add the reserved ¼ cup sauce to the slow cooker.
- If you'd like a thicker sauce, turn the slow cooker to high (if not already). Whisk 2 teaspoons of cornstarch with 2 teaspoons of water, stir into the sauce, cover, and cook on high for 5-10 minutes, or until slightly thickened.
- Return the shredded beef to the sauce and stir to coat.
- Spoon the beef and sauce over rice or noodles, or wrap in lettuce leaves. Top with sliced green onions and sesame seeds to taste.
Notes
Gochujang brings a savory-spicy warmth without overpowering the dish. Serve with steamed rice, noodles, lettuce wraps, sliced green onions, and sesame seeds. Adjust sweetness by modifying the brown sugar used.
Nutrition
Serving: 1serving
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