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Gochujang-Braised Pulled Beef Sandwiches

3.80 from 20 votes
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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: Leigh Belanger


  • 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


  • 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.
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