Ingredients 1 (2”) piece ginger, peeled, finely chopped 4 cloves garlic, finely chopped 3/4 c. low-sodium beef broth 1/2 c. packed light brown sugar 1/3 c. reduced-sodium soy sauce 1/4 c. gochujang
2 tbsp. toasted sesame oil 2 tbsp. unseasoned rice vinegar 1 tbsp. cornstarch 4 lb. beef shoulder, excess fat trimmed, cut into about 1 ½” pieces Cooked white rice, chopped scallions, chopped fresh cilantro, and toasted sesame seeds, for serving
Directions In a 6-quart slow-cooker, whisk ginger, garlic, broth, brown sugar, soy sauce, gochujang, oil, vinegar, and cornstarch.
Add beef and mix to combine. Cover and cook on high until beef is super-tender, 5 to 6 hours. Turn off slow cooker, uncover, and let cool about 15 minutes.
Using a spoon, skim excess fat from surface of sauce, leaving only a thin layer of fat on top.
Stir to combine sauce. Shred beef with 2 forks into bite-sized pieces and toss again to combine.
Spoon beef and sauce over rice. Top with scallions, cilantro, and sesame seeds.
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