Description
Tender beef simmered in a rich, sweet, and savory sauce with soy sauce, ginger, and garlic, perfect for a comforting meal.
Ingredients
Scale
- 3–4 lbs boneless beef short ribs or chuck roast, cut into 2-inch chunks
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 1 cup low-sodium soy sauce
- ½ cup packed light brown sugar
- ¼ cup rice vinegar
- ¼ cup toasted sesame oil
- 2 tbsp fresh ginger, grated
- 6–8 cloves fresh garlic, minced
- 1 tbsp gochujang (Korean chili paste, optional)
- 1 tbsp honey or maple syrup (optional)
- ½ tsp black pepper, freshly ground
- Cornstarch for thickening the sauce (optional)
- Sliced green onions, toasted sesame seeds, red pepper flakes, and fresh cilantro for garnish
Instructions
- Prepare beef & aromatics: Trim excess fat from beef and cut into 2-inch chunks. Pat dry and chop the onion.
- Sear beef: In a skillet over medium-high heat, warm olive oil. Sear beef in batches for 2-3 minutes per side until golden-brown. Transfer beef and onions to the slow cooker.
- Prepare Korean sauce: In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, gochujang (if using), honey or maple syrup, and black pepper. Whisk until sugar dissolves.
- Combine & cook: Pour sauce over beef and onions, stir to coat. Cover and set slow cooker to low for 6-8 hours or high for 3-4 hours.
- Shred beef & thicken sauce (optional): Shred beef with a fork. For a thicker sauce, whisk cornstarch with cold water and stir into sauce. Cook for 10-15 minutes.
- Finish & serve: Return shredded beef to the sauce, adjust seasonings, and garnish with green onions and sesame seeds. Serve over rice or in lettuce wraps.
Notes
Make-ahead by prepping beef and sauce a day in advance. You can braise in the oven if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg