Ingredients:

  • 3 lb beef chuck roast, cut into 4 large chunks
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 3 tbsp gochujang
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Heat oil in a skillet over medium-high heat. Brown the beef chunks for 3–4 minutes per side until a dark mahogany crust forms.
  2. In a medium bowl, whisk together the soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger until the sugar is fully dissolved.
  3. Place the sliced onions at the bottom of the slow cooker to act as a trivet, then place the beef chunks on top.
  4. Pour the sauce mixture evenly over the beef, ensuring every piece is coated.
  5. Cover and cook on Low for 8 hours or High for 4 hours until the beef yields easily to a fork.
  6. Remove the beef to a platter and shred using two forks.
  7. While the slow cooker is still on high, whisk the cornstarch and water into a slurry and stir it into the cooking liquid to thicken into a glaze.
  8. Return the shredded beef to the slow cooker and toss with the glaze until well coated.