gochung spiced beef sliders

Gochujang-Braised Pulled Beef Sandwiches

Last Updated on February 11, 2022

Super savory, a little sweet, and a little spicy, this Korean-inspired pulled beef is quick to put together, making it a great option for make-ahead dinners when you’re working from home.

Gochujang is a very popular condiment in Korea. The spicy pepper paste is fermented and made from the gochu pepper, which is also a key ingredient in kimchi.

After some basic prep for this dish, you set it and forget it until mealtime. If you’re not in the mood for sandwiches, serve the beef over rice or in tacos.

beef sliders

Gochujang-Braised Pulled Beef Sandwiches

3.58 from 7 votes
Print Pin
Protein: Beef
Cut: Chuck Roast
Course: Main Course
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6
Author: Nevin Martell

Ingredients

  • 2 pounds ButcherBox chuck roast cut into 2-inch cubes
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 yellow onion diced
  • 6 cloves garlic minced
  • 2 tablespoons minced ginger
  • 2 cups beef broth
  • ½ cup soy sauce
  • 2 tablespoons gochujang Korean chili paste
  • ¼ cup honey
  • 6 burger buns

Instructions

  • Season beef with salt and pepper.
  • Heat the oil in a non-stick skillet over medium-high heat and sear the beef until it’s browned on all sides, about 5-7 minutes per side. Remove meat and set aside.
  • Add the onion and cook until just translucent, about 5 minutes, stirring frequently. Add the garlic and ginger and cook until aromatic, about 2 minutes, stirring frequently.
  • Add the beef broth, soy sauce, gochujang, and honey to your slow cooker, stir to combine, and then add the seared beef. Cover it and cook on high until the beef easily separates, about 3 hours.
  • Remove the beef from the liquid and shred it. Add back in a little of the braising liquid if the meat seems dry, otherwise, save it for another project.
  • Divide meat between hamburger buns, then top with pickled hot peppers, coleslaw, or pickle chips.
Share on Pinterest!Pin at @Butcher_Box!
Nevin Martell

Nevin Martell is a D.C.-area based food and travel writer, parenting essayist, recipe developer, and photographer whose work has appeared in The Washington PostNational Geographic, FortuneTravel + Leisure, and many other publications. His eight books include Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery and The Founding Farmers Cookbook: 100 Recipes for True Food & DrinkIt’s So Good: 100 Real Food Recipes for KidsFind him on Instagram @nevinmartell, on Twitter @nevinmartell, and online at nevinmartell.com.