Slow Cooker Kimchi Stew with Beef
How to make kimchi stew with beef using a slow cooker. It is a perfect comfort food for cold wintry days.
- Prep time
- 5 min
- Cook time
- 8 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 4 cup kimchi (cut into bite sized)
- 1 kg chuck steak
- 2 cup water
- 1 tbsp minced garlic
- 1/4 tsp ground black pepper
- 2 tbsp rice wine
- 2 tbsp sesame oil
- 1 tbsp soy sauce (– reduce/limit this if you’re using aged kimchi)
- 1 tbsp gochugaru ((Korean chili flakes) - can reduce this to make it less spicy)
- 1 tbsp gochujang ((Korean chili paste))
Instructions
- 1
Rinse the steak in cold running water to get rid of the blood. Pat it dry with some kitchen paper. Cut them into small chunk pieces.
- 2
Add all ingredients in a slow cooker. In the order of 2 cups of kimchi – steak – 2 cups of kimchi – Sauce. The order of placement shouldn’t really matter too much, but I thought steak would absorb the kimchi and seasoning taste better by being sandwiched.
- 3
Set the slow cooker on low heat and cook it for 8 hours. Stir it a bit occasionally. (The food is ready to eat from the 5th hour. However, an additional three-hour simmering makes the kimchi and the meat even tenderer.)
- 4
Serve the stew with rice once it is cooked.