Instant Pot Instructions:

1. The day before: place the roast in the freezer for 30 minutes. Pull it out and place on a cutting board. Slice the roast as thin as you can (against the grain). Place pieces of roast in a container. Stir in the soy sauce, sesame seeds, brown sugar, sesame oil, garlic, red pepper flakes, ginger and fish sauce. Cover the container and place in the refrigerator overnight (or marinate for at least 8 hours).
2. Pour ¾ cup broth into Instant Pot. Dump the beef and marinade into the Instant Pot. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let pot sit for a full natural pressure release or at least 15 minutes and then move valve to venting and remove the lid.
4. Make the sauces. In one bowl stir together all items of Korean BBQ sauce and in another bowl stir the ingredients together for the sriracha mayo.
5. In a serving bowl add a scoop of cabbage, a scoop of rice, a scoop of the meat and then drizzle with the Korean barbecue sauce and the sriracha mayo. Eat and enjoy!

Slow Cooker Instructions:

1. The day before: place the roast in the freezer for 30 minutes. Pull it out and place on a cutting board. Slice the roast as thin as you can (against the grain). Place pieces of roast in a container. Stir in the soy sauce, sesame seeds, brown sugar, sesame oil, garlic, red pepper flakes, ginger and fish sauce. Cover the container and place in the refrigerator overnight (or marinate for at least 8 hours).
2. Dump the beef and marinade into the Crockpot (no broth is needed). 
3. Cover and cook on low for 6-8 hours.
4. Make the sauces. In one bowl stir together all items of Korean BBQ sauce and in another bowl stir the ingredients together for the sriracha mayo.
5. In a serving bowl add a scoop of cabbage, a scoop of rice, a scoop of the meat and then drizzle with the Korean barbecue sauce and the sriracha mayo. Eat and enjoy!