Easiest Way to Prepare Tasty Slow cooker kimchi beef

Slow cooker kimchi beef. Slow cooker Kimchi stew with beef is a perfect comfort food for cold wintry days. I've been wanting to try a slow cooker for some Korean dishes for a while. It seems like a great idea when I run out of time to cook meals most of these days.

Put the slow-cooker insert on the stove top over medium-high heat, then add the oil and warm until hot. Bring the liquid to a boil. Transfer the insert to the slow cooker and add the ribs, submerging them in the liquid. You can cook Slow cooker kimchi beef using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Slow cooker kimchi beef

1. You need of boneless beef shoulder (any slow cook cut will work).
2. It's of kimchi.
3. Prepare of mild yellow miso.
4. Prepare of sichuan chili sauce (Oriental Wok brand).
5. You need of rice vinegar.
6. Prepare of sesame oil.
7. It's of reduced sodium beef broth.
8. You need of garlic.
9. You need of medium sweet onion.

Brown sugar makes this slow-cooker beef stew a tad sweet, which beautifully complements the spicy kimchi. You can make this soup ahead and refrigerate it until ready to eat. If you opt to make it ahead, wait until you reheat the soup to add the cabbage. Heat the oil in a large nonstick skillet over.

Slow cooker kimchi beef step by step

1. Combine 1/2 cup of kimchi, the miso, sichuan, sesame oil, rice vinegar and 1/2 can beef broth in a bowl..
2. Peel and rough chop the garlic and onion then layer in the bottom of the slow cooker..
3. Place the beef on the layer of garlic and onions. Pour the kimchi mix over the beef and spread the kimchi in an even layer across the beef..
4. Pour 1 can of beef broth in the slow cooker (half a can will be reserved to cook rice or noodles). Set temperature to low and cook 6 hrs..
5. After 6 hours turn the temperature to high for 2 hours. Shred the beef and add the last cup of kimchi. Turn the slow cooker off and serve over rice or noodles..

Brown sugar makes this slow-cooker beef stew a tad sweet, which beautifully complements the spicy kimchi. You can make this soup ahead and refrigerate it until ready to eat. Mom created heritage night for my brother and me, and she served Korean bulgogi with sticky rice, kimchi and chopsticks. As a busy mom of four, I keep her tradition alive with this slow cooker Korean beef!—Jackie Brown, Fairview, North Carolina. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.