Name: Slow Cooker Korean Beef with Gochujang
Prep time: 15 min
Cook time: 7 h 40 min
Total time: 7 h 55 min
Cuisine: Korean
Ingredients: 2 1/2 lb boneless beef chuck, trimmed, cut into 2-inch chunks; 1/2 cup low-sodium soy sauce; 1/3 cup packed brown sugar; 2 tbsp gochujang; 6 cloves garlic, grated; 1 tbsp fresh ginger, grated; 1 ripe pear, Asian or Bosc, peeled and grated; 1 tbsp toasted sesame oil; 2 tbsp cornstarch; 4 green onions, thinly sliced; 1 tbsp toasted sesame seeds; 2 cups short-grain or jasmine rice, cooked according to package directions, to serve

Steps

Whisk the soy sauce, brown sugar, gochujang, garlic, ginger, grated pear and sesame oil in a 6-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is very tender and shreds easily.
Cook the rice according to the package directions. Meanwhile, lift the beef into a bowl with a slotted spoon and shred it into bite-size pieces. Whisk the cornstarch with 2 tablespoons cold water, stir it into the sauce, then cover and cook on HIGH until glossy and thickened, 15 to 20 minutes.
Return the beef to the sauce, toss and let it warm through for 5 minutes.
Spoon over the rice and finish with the green onions and sesame seeds.

Ingredients

Slow Cooker Korean Beef with Gochujang

Ingredients

Steps

Estimated nutrition per serving

Recipe notes from home cooks

Reviews from home cooks