Description
Tender beef soaked in a sweet-savory sauce made with soy, garlic, ginger, and brown sugar pure comfort in a bowl.
Ingredients
- 2 lbs chuck roast, cut into chunks
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 1 tbsp sesame oil
- 1–2 tsp gochujang (optional)
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (for cornstarch slurry)
- Green onions and sesame seeds for garnish
Instructions
- Place the chuck roast chunks into the slow cooker.
- In a bowl, mix soy sauce, brown sugar, garlic, ginger, sesame oil, and gochujang (if using).
- Pour the sauce over the beef, stirring to coat evenly.
- Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours until the beef is tender and easily shreds.
- Remove beef, shred with tongs, and return to the sauce.
- To thicken sauce, mix cornstarch and water, then stir into the cooker and simmer uncovered on HIGH for 10–15 minutes.
- Serve hot over rice, noodles, in tacos, or lettuce wraps. Garnish with green onions and sesame seeds.
Notes
Chuck roast works best for tender results. Store leftovers up to 4 days in the fridge or 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean