Begin by trimming excess fat from your beef short ribs or chuck roast, then cut the meat into 2-inch chunks.

In a large skillet, heat olive oil over medium-high heat. Sear the beef chunks in batches for 2-3 minutes on each side until they develop a rich brown crust.

Transfer the browned beef and chopped onion into your slow cooker.

In a bowl, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil. Add ginger, minced garlic, gochujang, honey, and black pepper; mix well.

Pour the sauce over the beef and onions in the slow cooker. Stir to coat the beef.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is fork-tender.

Once done, shred the beef and mix cornstarch with cold water if thickening. Stir into the sauce and cook until thickened.

Return shredded beef to the slow cooker, fold into the sauce, adjust seasoning, and garnish with green onions and sesame seeds before serving.