Gochujang Braised Beef Bowls

Ingredients

• 2½ lb beef chuck roast, cut into large chunks
• 2 teaspoons Minnezona House Seasoning
• 1 tablespoon neutral oil
• ½ cup low-sodium soy sauce
• ¼ cup gochujang
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon grated fresh ginger
• 4 cloves garlic, minced
• 1 teaspoon Minnezona Jalapeño Garlic Seasoning
• 1 yellow onion, sliced
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Sliced green onions and sesame seeds, for serving

Directions

1. Season beef with House Seasoning. Sear in oil in a hot skillet until browned on several sides.
2. Place onion in the slow cooker and add the beef.
3. Whisk soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, ginger, garlic and Jalapeño Garlic. Pour over beef.
4. Cook on LOW 7–8 hours or HIGH 4–5 hours until fork-tender.
5. Remove beef. Stir together cornstarch and cold water, add to the sauce and cook on HIGH 10–15 minutes until thickened.
6. Return beef to the sauce and serve over rice with green onions and sesame seeds.

Recipe Notes

• Use low-sodium soy sauce to keep the finished sauce balanced.
• Gochujang varies in heat; adjust to taste.
• Chuck roast gives the best texture for a long slow cook.