Slow-Cooker Korean Beef
Recipe: https://recipestripper.com/recipes/fd702cd5-a267-4959-9945-60fb7312beba
Original source: https://www.delish.com/cooking/recipe-ideas/recipes/a45850/slow-cooker-korean-beef-recipe/

Toss a pot roast (we went for shoulder roast) in the slow cooker with flavorful ingredients and soy sauce, and you've got killer Korean beef for dinner.
Yield: 4 - 6 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT6H

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 1/2” pieces
- Cooked white rice, chopped scallions, chopped fresh cilantro, and toasted sesame seeds, for serving

Instructions
1. 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.
2. 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.
3. Spoon beef and sauce over rice. Top with scallions, cilantro, and sesame seeds.