"Slow Cooker Korean Beef

By RoketJSquerl

Ingredients

• 3/4 cup reduced-sodium beef broth divided
• 1/2 cup reduced-sodium soy sauce
• 1/3 cup brown sugar packed
• 5 cloves garlic minced
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons freshly grated ginger
• 1-2 tablespoons Gochujang*
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 3-4 pound boneless beef chuck roast cut into 1-inch cubes
• 1-2 tablespoons cornstarch depending on desired sauce thickness

Details

Adapted from ihearteating.com

Preparation

Step 1

Instructions
In a medium bowl, whisk together 1/2 cup beef broth and next 9 ingredients (up to roast).
Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.
Pour sauce over cubed meat.
Cover and cook on low heat for 6-8 hours.
In a small bowl, whisk together cornstarch and remaining 1/4 cup broth.
Stir cornstarch mixture into the slow cooker.
Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Recipe Notes
*I find Gochujang near the Sriracha in my local supermarket. If you can't find it, you can substitute a mixture that consists of a little Sriracha, a dash of additional soy sauce, and a little additional brown sugar to taste instead.