Ingredients
- 6 lb beef chuck roast (in 2-3 parts)
- ½ cup brown sugar
- 1 ½ tablespoons sesame oil
- 1 bunch scallions, chopped
- 1 cup light soy sauce, preferably Sempio Brand
- Head of garlic, finely grated
- ¼ medium white onion, grated
- 3 TBSP teaspoons fresh ginger, finely grated
- 1 meduim asian pear (nashi), grated
- ¼ cup gochujang
- ½ cup avocado oil
- 1 medium white onion, sliced
Instructions
Marinate
- About 24 hours before cooking begins, mix all ingredients together (except avocado oil, chopped onion) and let sit in the fridge for 24 hours
- Take roast pieces out of marinade
Slow Cook
- Brown on all sides each piece individually with the avocado oil (ideally using the sauté function of an instant pot, but can also brown in a Dutch Oven)
- Sauté the remaining white onion in the browned meat until soft and fragrant
- Add browned piece of meat, onion and remaining marinade to slow cooker
- Cook on low for 5-8 hours (longer for more shreddability)
Presentation prep
- Remove beef from sauce and let cool
- Once cooled, shred meat with hands in a bowl, and pour in desired amount of sauce that remains (if there’s a lot of sauce, add it to a saucer on the side for individuals to pour onto their meat)