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Combine beef chuck steak, chopped onion, garlic, grated ginger, and bulgogi sauce in the slow cooker. Cover and cook for a few hours or until beef is almost tender.
Combine cornflour and water in a bowl, then stir it into the beef mixture. Cook, covered, for 30 minutes or until the sauce thickens and the beef is super tender.
Top the Korean beef with sliced shallots and sesame seeds, and serve over steamed rice.
If desired, cool the beef mixture, place it in a container in the fridge for 24 hours before serving.