The Best Korean Pulled Beef
Yield: 6 Servings
Prep: 5 minutes | Cook: 8–10 hours on low or 5–7 hours on high
Total Time: 8 hours 5 minutes–10 hours 5 minutes on low
Ingredients
- 2½–3 pounds boneless beef chuck roast
- 1 small yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- ⅓ cup low-sodium soy sauce or tamari
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang
- 2 teaspoons cornstarch, optional
- 2 teaspoons water, if using cornstarch
- Rice, noodles, or lettuce leaves, for serving
- Sliced green onions and sesame seeds, for serving
Step 1
Place beef and onion in a slow cooker.
Step 2
Combine garlic, ginger, soy sauce, sugar, vinegar, sesame oil, and gochujang. Refrigerate ¼ cup; pour the remainder over beef.
Step 3
Cover and cook on low for 8–10 hours or high for 5–7 hours, until easily shredded.
Step 4
Remove and shred beef. Stir reserved sauce into the cooking liquid. For thicker sauce, add cornstarch mixed with water; cook on high for 5–10 minutes.
Step 5
Return beef to sauce. Serve with your chosen accompaniment, green onions, and sesame seeds.
Credit for recipe by Robyn Conley Downs, Real Food Whole Life.
