Incredibly easy Korean beef with tender chuck roast simmered in sweet and savory sauce. Set it and forget it weeknight dinner ready in 6-8 hours. High protein meal perfect over rice or noodles.
Place beef chuck roast cubes into bottom of 6-quart or larger slow cooker, spreading in relatively even layer.
In medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and gochujang until sugar dissolves completely.
Pour sauce mixture over beef in slow cooker, ensuring meat is mostly covered. Use spoon to coat all beef pieces with sauce.
Cover slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender and easily shreds with fork.
Once cooked, use two forks to shred beef directly in slow cooker. Stir shredded beef into sauce to coat every piece.
For thicker sauce, remove 1 cup liquid from slow cooker and whisk with 1 tablespoon cornstarch. Pour back into slow cooker, stir well, and cook on high for 15-20 minutes until sauce thickens.
Serve hot, garnished with sliced green onions and sesame seeds over rice, noodles, or in sandwiches.
Notes
Chuck roast is ideal for this recipe as it becomes very tender during long cooking time.
For thicker sauce, whisk 1 tablespoon cornstarch with 1 cup cooking liquid and return to slow cooker.
Flavor is even better the next day after refrigeration.
Can substitute gochujang with sriracha if unable to find Korean chili paste.