Slow Cooker Kimchi Stew with Beef

• servings: 6 servings
• active time: 5 minutes
• total time: 8 hours 5 minutes

Ingredients

4 cups 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)

Directions

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.

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.

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.)

Serve the stew with rice once it is cooked.

Nutrition

• Calories: 418 kcal
• Total Fat: 30 g
• Saturated Fat: 11 g
• Cholesterol: 113 mg
• Sodium: 307 mg
• Total Carbohydrate: 2 g
• Protein: 32 g