Slow-Cooker Cola-Gochujang Glazed Beef

The flavor of this dish is remarkable. The level of spiciness can be adjusted by increasing or decreasing the amount of gochujang used.

2 lbs cubed beef chuck stew meat

4 scallions, sliced, dark green parts separated

4 cloves garlic, smashed

1/2 cup cola

3 TBS gochujang, plus more for serving

3 TBS soy sauce

2 TBS packed light brown sugar

1 TBS toasted sesame oil

2 tsp rice vinegar

3/4 cup white rice

1 cup kimchi

Serving Suggestions:  Toasted sesame seeds, small romaine lettuce leaves, diced cucumber, sliced radishes, shredded carrots, shredded cabbage.

Combine the beef, white and light green scallion parts and the garlic in a 6-8 quart slow cooker.  Whisk the cola, gochujang, soy sauce, brown sugar and sesame oil in a bowl until smooth.  Pour over the meat and stir well to coat.  Cover the slow cooker and cook on low until the meat is very tender, 7-9 hours.

Stir well, then remove the meat with a slotted spoon to a bowl.  Gently break the meat into smaller pieces, discarding any chunks of fat or tough bits of sinew.  Pour the sauce into a medium skillet and bring to a simmer over medium heat.  Cook, stirring occasionally, until thickened, 8-10 minutes.  Stir in the vinegar, then add the beef.  Simmer, stirring occasionally, until the meat is coated, and the sauce is thick and glossy, about 5 more minutes.

Meanwhile, cook the rice per the package directions.  Let sit, then fluff with a fork.  Serve the meat with the rice, kimchi, more gochujang, the dark green scallion parts, toasted sesame seeds, lettuce leaves, cucumbers, radishes, carrots and cabbage.  Serve as a rice bowl or stuff into the lettuce leaves.

Serves 4

Source:  Food Network Magazine November 2022

Kimberly