• 2 lbs. beef chuck stew meat, cubed
• 4 scallions, sliced, dark green parts separated
• 4 cloves of garlic, smashed
• 1/2 cup cola
• 3 tbsp. gochujang, plus more for serving
• 3 tbsp. soy sauce (I used low-sodium shoyu)
• 2 tbsp. light brown sugar, packed
• 1 tbsp. toasted sesame oil
• 2 tsp. rice vinegar (will be added later)
• serve with gochujang, radish slices, diced cukes, shredded carrots, kimchi, rice, toasted sesame seeds

I toyed with the idea of first browning the meat and decided against it. There are pros and cons and I decided to do it the way Food Network Magazine did which is as follows.

Combine the beef, white and light green scallion parts and the garlic in a 6- to 8- quart slow cooker. Whisk the cola, gochujang, soy sauce, brown sugar and sesame oil (not the rice vinegar which will be added later) in a bowl until smooth. Pour over the meat and stir well to coat. Cover the slow cooker and cook on low until the meat is very tender, 7 to 9 hours.

Stir well, then remove the meat with a slotted spoon to a bowl. Gently break the meat into smaller pieces, discarding any chunks of fat or tough bits of sinew. Pour the sauce into a medium skillet and bring to a simmer over medium heat. Cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in the vinegar, then add the beef. Simmer, stirring occasionally, until the meat is coated and the sauce is thick and glossy, about 5 more minutes.

Serve the meat with all the condiments in a rice bowl or stuff into lettuce leaves.

Recipe by cookingwithauntjuju.com