Description
Transform a chuck roast into tender, shredded Korean beef with a sweet-salty glaze, perfect for rice bowls and sandwiches.
Ingredients
- 3–4 lb chuck roast, trimmed of excess fat
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 medium onion, thinly sliced
- 4 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
- Optional: Kimchi, for serving
- Optional for thickening: 2 tablespoons cornstarch and 2 tablespoons cold water
Instructions
- Trim any large chunks of fat from the chuck roast and pat it dry with paper towels.
- In a bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper until the sugar dissolves.
- Scatter the thinly sliced onion in the bottom of the slow cooker. Pour half the sauce over the onions.
- Place the roast on top of the onions and pour the remaining sauce over the roast.
- Cover and cook on low for 8–10 hours, or on high for 4–5 hours, until the beef is very tender.
- Remove the roast and shred it with two forks.
- To thicken the sauce, whisk cornstarch with cold water and stir into the slow cooker liquid.
- Return the shredded beef to the thickened sauce and stir to coat evenly. Serve over rice and garnish with green onions and sesame seeds.
Notes
If you don’t have rice vinegar, apple cider vinegar works. For gluten-free, use tamari and check sesame oil labeling. Honey can be substituted with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean