Ingredients
Scale
- 3 lbs beef chuck roast, trimmed and cut into 1-inch cubes
- 1/2 cup soy sauce
- 1/2 cup light brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 2 stalks green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Place cubed beef into a 6-quart slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, garlic, sesame oil, ginger, and red pepper flakes until sugar dissolves.
- Pour sauce over beef and toss to coat.
- Cover and cook on low for 6 hours.
- Mix cornstarch and cold water into a slurry, stir into slow cooker.
- Cook on high for 15 minutes until sauce thickens.
- Garnish with green onions and sesame seeds. Serve over steamed rice.
Notes
- Adjust spice level with more or less red pepper flakes.
- Use boneless short ribs or brisket for variation, adjusting cook time accordingly.
- Serve with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 425