Slow Cooker Gochujang Beef
Slow Cooker Gochujang Beef
Ingredients
- 1 kg beef chuck roast, cut into 2-inch pieces
- 100 g gochujang
- 60 ml soy sauce
- 2 tablespoons brown sugar, packed
- 30 ml rice vinegar
- 1 tablespoon sesame oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 120 ml water
- 1 tablespoon cornstarch
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Place the beef chuck roast pieces into the slow cooker.
⏱️ 2 min
- 2
In a medium bowl, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and 60 ml of water until well combined.
⏱️ 5 min
- 3
Pour the gochujang sauce over the beef in the slow cooker, ensuring the beef is well coated.
⏱️ 2 min
- 4
Cover the slow cooker and cook on the LOW setting for 8 hours, or on the HIGH setting for 4 hours, until the beef is fork-tender.
⏱️ 480 min
- 5
Once the beef is cooked, carefully remove it from the slow cooker and shred it using two forks. Set aside.
⏱️ 5 min
- 6
In a small bowl, whisk together the cornstarch with the remaining 60 ml of water to create a slurry. Stir the cornstarch slurry into the sauce in the slow cooker.
⏱️ 2 min
- 7
Turn the slow cooker to the HIGH setting and cook for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
⏱️ 20 min
- 8
Return the shredded beef to the slow cooker and stir to coat it thoroughly with the thickened sauce.
⏱️ 2 min
- 9
Serve the Gochujang Beef hot, garnished with sliced green onions and toasted sesame seeds. It pairs well with steamed rice or in lettuce wraps.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Gochujang Beef
- 1 kg beef chuck roast, cut into 2-inch pieces
- 100 g gochujang
- 60 ml soy sauce
- 2 tablespoons brown sugar, packed
- 30 ml rice vinegar
- 1 tablespoon sesame oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 120 ml water
- 1 tablespoon cornstarch
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Place the beef chuck roast pieces into the slow cooker.
⏱️ 2 min - 2
In a medium bowl, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and 60 ml of water until well combined.
⏱️ 5 min - 3
Pour the gochujang sauce over the beef in the slow cooker, ensuring the beef is well coated.
⏱️ 2 min - 4
Cover the slow cooker and cook on the LOW setting for 8 hours, or on the HIGH setting for 4 hours, until the beef is fork-tender.
⏱️ 480 min - 5
Once the beef is cooked, carefully remove it from the slow cooker and shred it using two forks. Set aside.
⏱️ 5 min - 6
In a small bowl, whisk together the cornstarch with the remaining 60 ml of water to create a slurry. Stir the cornstarch slurry into the sauce in the slow cooker.
⏱️ 2 min - 7
Turn the slow cooker to the HIGH setting and cook for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
⏱️ 20 min - 8
Return the shredded beef to the slow cooker and stir to coat it thoroughly with the thickened sauce.
⏱️ 2 min - 9
Serve the Gochujang Beef hot, garnished with sliced green onions and toasted sesame seeds. It pairs well with steamed rice or in lettuce wraps.
⏱️ 2 min