How to make Kimchi stew with beef using a slow cooker. It is a perfect comfort food for cold wintry days.
Author: Sue | My Korean Kitchen
4cupskimchicut into bite sized
1kgchuck steak(2.2 pounds), This can be substituted with other kinds of meat e.g. pork. Meat with some sorts of fat would make the meat tenderer. I tried using fatless meat before and it was a bit tough.
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.)