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.