Ingredients
Equipment
Instructions
- Pat the chuck roast dry and season with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until a deep brown crust forms. This step is optional but adds significant flavor.
- In the insert of your slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang (if using).
- Place the seared beef into the sauce mixture in the slow cooker. Turn it a few times to ensure it's fully coated.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender enough to easily shred with a fork.
- Carefully remove the beef from the slow cooker. Shred it using two forks, then return the shredded meat to the sauce. Stir well to combine.
- About 15 minutes before serving, cook your choice of noodles according to the package instructions. Drain thoroughly.
- To serve, divide the cooked noodles among bowls. Top generously with the shredded Korean beef and sauce. Garnish with sliced green onions and toasted sesame seeds.
Notes
For a thicker sauce, make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir it into the slow cooker during the last 30 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days. It's best to store the noodles and beef separately to prevent the noodles from becoming mushy.
Store leftovers in an airtight container in the refrigerator for up to 4 days. It's best to store the noodles and beef separately to prevent the noodles from becoming mushy.
