Slow-Cooker Korean-Style Beef

1 cup chicken or low-sodium beef broth

1/2 cup soy sauce

1/2 cup firmly packed light brown sugar

1 shallot, minced

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon rice vinegar

1 tablespoon gochujang (can sub sriracha or sambal)

1 teaspoon toasted sesame oil

1 chuck roast (about 3 pounds), cut into 1-inch cubes

2 tablespoons cornstarch

Rice, for serving

Sliced green onions, for garnish

In a bowl, whisk together first 8 ingredients. 

Add beef to a slow cooker and pour broth mixture over. Toss to coat. Cover and cook on low for 8 hours or high for 4 hours. (If using a multicooker, cook on high pressure for 40 minutes.)

In a small bowl, stir together cornstarch and 1/4 cup water. 

Stir into mixture in slow cooker. Remove lid and turn to high. Simmer until liquid has thickened, about 20 minutes (or, if using a multicooker, use the sauté function and cook until liquid has thickened, about 10 minutes). 

Serve with rice and garnish with green onions.