Korean Shredded Beef

This tangy shredded beef dish is made in a slow cooker and puts an Asian spin on shredded beef. You can serve this over rice or even as a taco or burrito with a tangy twist that will surprise your friends at the next exciting Chicago Bears watch party or poker night.


  • 3 lbs Beef roast – chuck works well – trimmed
  • 0.5 Onion – diced
  • 0.5 cup Brown sugar – dark
  • 3 oz Soy sauce
  • 10 Garlic cloves – sliced
  • 1 Jalapeno pepper – diced, retain seeds if you want it hot
  • 1 TBL Ginger – grated
  • 2 TBL Rice vinegar
  • 1 TBL Sesame oil
  • Salt and ground pepper to taste


  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Put roast into slow cooker on High.
  3. Add rest of ingredients
  4. Cook on 8 hours (or on Low for 10 hours).
  5. Shred meat with a pair of forks and stir into the slow cooker liquid.
  6. Plating
    1. Serve over rice with stir fried vegetables.
    2. Serve like you would a BBQ pulled beef plate with their usual sides
    3. Serve with tortillas and your favorite taco toppings.
    4. Use in a breakfast omlet