Recipe courtesy of Melissa Gaman for Food Network Kitchen

Slow-Cooker Cola-Gochujang Glazed Beef

Getting reviews...
  • Level: Easy
  • Total: 40 min (plus 7 to 9 hr slow cooking)
  • Active: 30 min
  • Yield: 4 servings
Using cola as part of the cooking liquid for slow cooking beef stew cubes in this weeknight dinner recipe adds both flavor and sweetness that intensifies when you boil the cooking liquid down into a thick sticky glaze.



  1. 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 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.
  2. 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.
  3. Meanwhile, cook the rice as the label directs. Let sit, then fluff with a fork. Serve the meat with the rice, kimchi, more gochujang, the dark green scallion parts, toasted sesame seeds, lettuce leaves, cucumber, radishes and carrots. Serve as a rice bowl or stuff into the lettuce leaves.