Tender Korean Beef Dish (Print-Friendly Version)

Tender beef slow-cooked in a savory-sweet Korean sauce with garlic and ginger, perfect over rice or noodles.

# Ingredients List:

→ Sauce

01 - 375 ml reduced-sodium beef broth, divided
02 - 120 ml reduced-sodium soy sauce
03 - 67 g packed brown sugar
04 - 5 cloves garlic, minced
05 - 30 ml sesame oil
06 - 30 ml rice vinegar
07 - 30 ml grated fresh ginger
08 - 15-30 ml Gochujang sauce
09 - 2.5 ml onion powder
10 - 2.5 ml ground black pepper

→ Beef

11 - 1.4-1.8 kg boneless beef chuck roast, cut into 2.5 cm cubes

→ Thickening Agent

12 - 8-15 ml cornstarch

# Detailed Cooking Steps:

01 - Whisk together 120 ml beef broth and all sauce ingredients except the beef and remaining broth in a medium bowl until evenly blended.
02 - Place cubed beef chuck roast into a 4-5 quart slow cooker.
03 - Pour the prepared sauce evenly over the beef cubes.
04 - Cover and cook on low heat for 6 to 8 hours until beef is tender.
05 - In a small bowl, whisk together 15 ml cornstarch and the remaining 60 ml beef broth until smooth.
06 - Stir the cornstarch mixture into the slow cooker and cover.
07 - Cook on high heat for an additional 30 minutes or until the sauce has thickened to desired consistency.

# Helpful Hints:

01 - Adjust Gochujang sauce quantity to modulate spiciness according to preference.
02 - Serve over steamed rice or noodles, garnishing with sesame seeds and sliced green onions.
03 - For a thicker sauce, use the higher amount of cornstarch.

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