Slow Cooker Korean Beef 

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 (adjust for spice preference)
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)
Instructions:

Prepare the Sauce:
In a bowl, whisk together 1/2 cup of beef broth, soy sauce, brown sugar, minced garlic, sesame oil, rice vinegar, grated ginger, Gochujang sauce, onion powder, and pepper until well combined.
Add the Beef:
Place the cubed beef chuck roast in the slow cooker. Pour the sauce mixture over the beef, ensuring all pieces are well coated.
Cook:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shreds with a fork.
Thicken the Sauce:
Once the beef is cooked, mix the remaining 1/4 cup of beef broth with the cornstarch in a small bowl until smooth.
Stir the cornstarch mixture into the slow cooker and let it cook on high for an additional 15-30 minutes, or until the sauce has thickened to your desired consistency.
Serve:
Serve the Korean beef over rice or noodles, garnished with green onions or sesame seeds if desired. Enjoy this delicious and comforting dish!