1/4 cup gochujang or 1–2 tbsp Korean chili paste (optional)
6 cloves garlic, minced
1 tbsp fresh ginger, grated
1 small yellow onion, thinly sliced
1 cup beef broth or water
2 tbsp cornstarch + 2 tbsp cold water (slurry)
2–3 green onions, chopped
1–2 tbsp toasted sesame seeds (optional)
Fresh lime wedges (optional)
Instructions
Season and (optional) sear: Pat the roast dry and season lightly with salt and pepper. For deeper flavor, sear all sides in a hot skillet with a tablespoon of oil until browned, about 2–3 minutes per side.
Make the sauce: Whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang (if using), minced garlic, and grated ginger until the sugar is mostly dissolved. Taste and adjust for balance.
Layer in the slow cooker: Place the sliced onion in the bottom of the slow cooker, nestle the seared roast on top, and pour the sauce over. Add the beef broth (or water) around the sides so liquid comes up about one-third of the way up the meat.
Slow cook until fall-apart tender: Cover and cook on LOW for 8 hours or on HIGH for 4–5 hours, until the meat pulls apart easily with two forks.
Shred the beef and reduce sauce: Remove meat, shred with two forks. Skim excess fat from the cooking liquid if needed. Transfer 1–2 cups of cooking liquid to a saucepan, bring to a simmer, and whisk in the cornstarch slurry until slightly thickened, 1–2 minutes.
Finish and toss: Return shredded beef to the slow cooker, pour the thickened sauce over, stir to coat. Stir in a drizzle of sesame oil and most of the chopped green onions. Adjust seasoning and add a squeeze of lime if desired.
Serve hot: Spoon over steamed rice, tuck into lettuce leaves, or toss with noodles. Garnish with sesame seeds and remaining green onions.
Notes
A forgiving, family-friendly slow cooker Korean beef that combines soy, garlic, ginger and a touch of sweetness into a glossy, sticky sauce. Toss ingredients in the slow cooker and come home to fall-apart tender shredded beef — perfect for rice bowls, lettuce wraps, or noodles.
