Korean Beef

Published November 3, 2024

I make no claims this is actually a Korean dish. This is how it was described to me and I have no better recipe name.

Ingredients

• 3.5 lbs beef check roast
• 3 diced onions
• 1/4 cup brown sugar
• 1/3 cup soy sauce
• 10 cloves garlic minced
• 1 inch minced ginger (more is better)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil

1. Put diced onion in the bottom of the slow cooker. Place roast on top.
2. Mix all remaining ingredients and pour over roast.
3. Cover and cook on low for 9 hours, or until the meat is tender and can be pulled apart with a fork.
4. Remove roast from liquid, in as few chunks as possible - so it doesn’t dry out. Place on a plate or shallow bowl, cover and refrigerate.
5. Pour liquid from the slow cooker into a large measuring cup or deep, narrow bowl. Cover and refrigerate the liquid until the fat has risen to the top and congealed (several hours or overnight).
6. Remove fat and discard.
7. Coarsely shred meat, add defatted liquid, and stir just to combine.
8. Gently warm over low heat and serve in tacos, burritos, rice bowls, whatever, with hot sauce, kim chee, or Asian condiments of your choice on the side.