Korean BBQ

Ingredients

• 1 Small Onion or 1 TBSP Onion Powder
• 1 apple sauce cup (or 1/2 grated apple or asian pear)
• 2 TBSP Garlic/Ginger Paste (or 5 cloves Garlic/ 1 1/2" Ginger)
• 1/2 Cup Soy Sauce
• 3/4 Cup Brown Sugar
• 2 TBSP Rice Vinegar
• 2 TBSP Sesame Oil
• 1 tsp Sriracha
• 4lb Beef Chuck Roast or Short Ribs (try 5lbs)
• just enough water to deglaze pan
• 2 TBSP Corn Starch with 1/4 cup water
• if making in Crockpot add some beef broth (not a lot)

Directions

1. Salt and Pepper meat. Sear sides of meat over medium high heat (or use saute mode) for 2-3 mins per side.
2. In food processor, blend garlic, ginger, onion, and apple sauce (or grated apple/pear). Mix with soy sauce, brown sugar, rice vinegar, sesame oil, and sriracha. 
3. Pour sauce over meat in instant pot or crock pot. Instant pot high pressure for 90 mins (100 if frozen). 15 NPR. In crock pot, low for 6-8 hours, until the meat can be pulled apart. 
4. Pull meat out and shred. Add corn starch mixture to sauce to thicken it up. Whisk the slurry into the hot, simmering liquid you want to thicken. 
5. Do 10 oz portions for freezing for 3 people.