Slow-Cooker Korean Beef and Kimchi Stew
Kimchi and gochujang—a spicy, slightly sweet Korean hot-pepper paste—infuse this stew with authentic Korean flavor and plenty of umami. If your slow cooker doesn’t have a flameproof insert, use a large sauté pan for the first two steps, then transfer the contents of the pan to your slow cooker after you bring everything to a boil on the stove top. Serve with lots of steamed rice alongside.
Ingredients:
- 2 Tbs. canola oil
- 4 lb. (2 kg) English-cut beef short ribs
- Kosher salt and freshly ground pepper
- 1 red onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 Tbs. minced garlic
- 1 Tbs. peeled and minced fresh ginger
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 1 cup (8 fl. oz./250 ml) low-sodium chicken broth
- 1/2 cup (8 fl. oz./250ml) low-sodium soy sauce
- 1/2 cup (2 1/2 oz./75 g) kimchi
- 1/4 cup (2 oz./60 g) gochujang
- 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
- Sliced green onions (white and light green portions) for garnish
- Toasted sesame seeds for garnish
Directions:
Put the flameproof insert of a slow cooker on the stove top over medium-high heat, then add the oil and warm until hot. Season the ribs with salt and pepper. Add half of the ribs to the insert and cook, turning as needed, until evenly browned, 10 to 12 minutes. Using tongs, transfer to a plate. Repeat with the remaining ribs, add to the plate and set aside.
Pour off all but about 2 Tbs. of the fat from the insert and return the insert to medium-high heat. Add the onion, carrot, garlic and ginger and cook, stirring, until softened, about 5 minutes. Whisk in the flour and cook, stirring, until fully incorporated, 30 to 60 seconds. Pour in the broth and soy sauce. Add the kimchi, gochujang, sugar and 1/2 tsp. salt, and stir well. Bring the liquid to a boil.
Transfer the insert to the slow cooker and add the ribs, submerging them in the liquid. Cover and cook on low for 7 hours. The meat should be tender.
Transfer the ribs to a platter and cover to keep warm. Using a large spoon, skim off and discard as much fat as possible from the surface of the cooking liquid.
To serve, spoon the cooking liquid over the ribs, garnish with green onions and sesame seeds, and serve immediately. Serves 4 to 6.
Adapted from Williams Sonoma Quick Slow Cooking, by Kim Laidlaw (Weldon Owen 2014)
Recommended Products:
-
$19.95
-
$45.95
-
$26.95
