What if I don't have gochujang?

Use a squeeze of sriracha or chili garlic paste, or omit entirely if you don't care for spice. The recipe will still be yum!

How could I make this gluten-free?

Use coconut aminos or tamari instead of soy sauce.

I don't have an Instant Pot, halp!?

Refer to the recipe notes for instructions on making this in the crockpot or the oven.

How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 5 days.

Could I prep this ahead and freeze?

Yep, this is one of my very favorite meal prep freezer recipes. 1) You can cut the meat, blend the sauce, and pour the sauce over the meat chunks in a gallon Ziploc bag and freeze up to 6 months. When you're ready to cook, dump the whole shebang in the Instant Pot. This is the option I would take if I were prepping this for my family or for a post-partum friend. 2) Fully prep, cook and shred the meat. Place cooked, shredded beef in a Ziploc bag or vacuum-sealed container, reserving a bit of the liquid separately to add when you reheat and 're-hydrate' the meat. This is what I do when I prep this recipe for a trip or camping.

What side dishes go best with Korean shredded beef?

Asian slaw , edamame salad , gochujang fried rice , chili garlic noodles .

My Go-To Korean Shredded Beef (Instant Pot or Slow Cooker)

Description

Fall-apart tender Korean shredded beef that tastes like comfort food with minimal effort. Easy to make, wildly flavorful, and perfect for both busy nights or impressive dinner parties.

Ingredients

Units Scale

4lb beef chuck roast
salt and peppe
2 small ripe pears, cut into chunks or 1 14oz can pears, drained
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
2 tablespoons gochujang sauce
2-inch knob fresh ginger, roughly chopped or 1 tablespoon ginger paste
5 cloves garlic, roughly chopped
2 teaspoons toasted sesame oil

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Instructions

Using a sharp chef’s knife, cut the roast into about 8 pieces, trimming away the very large sinewy pieces of fat. No need to be perfect, just trim away the biggest pieces and discard. Pat the meat dry with a paper towel and season with salt and pepper. Place meat in the Instant Pot.
In a blender or food processor, blend together 2 chopped ripe pears, ½ cup low-sodium soy sauce, ⅓ cup brown sugar, 2 tablespoons gochujang sauce, 2-inch knob fresh ginger, 5 cloves roughly chopped garlic and 2 teaspoons of toasted sesame oil until smooth and creamy. Pour the sauce over the meat, tossing so it is well coated.
Set the Instant Pot to pressure cook for 70 minutes, followed by natural or quick release. Remove the pieces of meat to a cutting board and set the Instant Pot to sauté mode for 20 minutes, until the liquids are reduced by half.
While the liquid is reducing, use tongs or two forks to shred the beef. It should be very tender and fall apart. Turn off the Instant Pot and return the meat to the reduced juices, tossing until evenly coated.
Serve on rice bowls, in burritos, tacos, pizzas, potatoes or eggs. The sky is truly the limit.

Notes

Refer to above blog post for step-by-step photos and answers to frequently asked questions and substitutions.

Crockpot instructions: Add the trimmed, seasoned beef to the slow cooker. Pour the blended pear-ginger sauce over top and toss to coat. Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and shreds easily. While you shred the meat and simmer the liquid in a saucepan over medium heat until reduced by half, if desired. Return meat and liquid to the crockpot and toss to combine.

Oven instructions: Place the beef in a Dutch oven or baking dish, pour the sauce over top, and toss to coat. Cover tightly with a lid or foil and bake at 325°F for 3-3½ hours, until fork-tender. Remove the beef to shred and reduce the liquids on the stovetop over medium heat, until reduced by half. Return meat to juices, tossing to coat.

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Nutrition

Serving Size: about 2/3 cup cooked, shredded beef with juices
Calories: 293
Sugar: 10.4 g
Sodium: 511.3 mg
Fat: 9.2 g
Carbohydrates: 13.9 g
Fiber: 1.1 g
Protein: 36.9 g
Cholesterol: 107.2 mg