January 17, 2024

Slow Cooker Kimchi Beef Stew

*Indicates Stewing Sauce Ingredient
*2 C. Water
*1 Tbsp. Minced garlic
*¼ tsp. Ground black pepper
*2 Tbsp. Rice wine
*2 Tbsp. Sesame oil
*1 Tbsp. Soy sauce – (Optional) Reduce or omit if your kimchi is older than 2 weeks.
*1 Tbsp. Gochugaru (Korean chili flakes) – or less to make it less spicy
*1 Tbsp. Gochujang (Korean chili paste)
4 C. of kimchi, cut into bite sized pieces
2.2 lb. chuck Roast
Cooked Rice (For Serving)

Mix together all Sauce Ingredients.
Rinse the Chuck Roast in cold running water. Pat it dry with paper towels. Cut into Small Chunks.
Add Kimchi to the bottom of the slow Cooker followed by the Chuck Roast pieces. Top with the Stewing Sauce
Set the slow cooker on low heat and cook it for 5-8 hours. Stirring occasionally. (The food will be cooked by 5th hour. However, the longer it simmers the more tender the kimchi and the meat will be.)
Serve the stew with rice.

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