Slow Cooker Korean Beef Bowls

Ingredients

• 3 lb boneless chuck roast
• 1/2 cup low-sodium soy sauce
• 1/3 cup packed brown sugar
• 3 Tbsp gochujang
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 8 cloves garlic, minced
• 2 Tbsp fresh ginger, grated
• 1/2 cup beef broth
• 1/4 cup unsweetened applesauce
• 1 Tbsp fish sauce
• 1/2 tsp black pepper

To Thicken

• 2 Tbsp cornstarch
• 2 Tbsp cold water

For Serving

• cooked jasmine rice
• steamed edamame
• shredded carrots
• thinly sliced cucumbers
• green onions
• sesame seeds
• avocado
• kimchi
• sriracha
• chili crunch

Quick Cucumber Salad (optional)

• 1 English cucumber, thinly sliced
• 1 Tbsp rice vinegar
• 1 tsp sesame oil
• pinch of kosher salt

Directions

• Place the chuck roast in a 6-8 quart slow cooker. Whisk together the soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, beef broth, applesauce, fish sauce and black pepper, then pour over the beef.
• Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours, until the beef shreds effortlessly with a fork.
• Transfer the beef to a bowl and shred with two forks (or shred right in the slow cooker), then return it to the pot.
• Whisk the cornstarch and cold water together, stir into the slow cooker and cook on HIGH for 10-15 minutes, until the sauce thickens slightly and coats the beef.
• Divide rice among bowls and top with the shredded Korean beef, cucumbers, green onions, sesame seeds and any other toppings. Drizzle extra sauce over everything before serving.

Slow-cooker recipe by Tawnie Graham (@krolls_korner): krollskorner.com/recipes/dinner/slow-cooker-korean-inspired-beef-bowls/