Slow Cooker Korean Beef

• servings: 10 servings
• active time: 10 minutes
• total time: 8 hours 40 minutes

Ingredients

3/4 cup reduced-sodium beef broth (divided)

1/2 cup reduced-sodium soy sauce

1/3 cup brown sugar (packed)

5 cloves garlic (minced)

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 tablespoons grated fresh ginger

1-2 tablespoons Gochujang sauce

1/2 teaspoon onion powder

1/2 teaspoon pepper

3-4 pound boneless beef chuck roast (cut into 1-inch cubes)

1-2 tablespoons cornstarch (depending on desired sauce thickness)

Directions

In a medium bowl, whisk together 1/2 cup beef broth and next 9 ingredients (up to roast).

Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.

Pour sauce over cubed meat.

Cover and cook on low heat for 6-8 hours.

In a small bowl, whisk together cornstarch and remaining 1/4 cup broth.

Stir cornstarch mixture into the slow cooker.

Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

Nutrition

• Calories: 314 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 93 mg
• Sodium: 571 mg
• Total Carbohydrate: 10 g
• Total Sugars: 7 g
• Protein: 27 g