Slow Cooked Korean Beef Food

EASY SLOW COOKER KOREAN BEEF

Steps:

• Add uncooked ground beef to slow cooker and break it into small chunks.
• In a small bowl stir the brown sugar, soy sauce, sesame oil, garlic powder, cayenne powder, gangland tomato paste.
• Stir into slow cooker and coat the beef well.
• Cover and cook on low for 3 hours.
• Stir again, breaking up the beef into smaller pieces.
• Cover and cook on low for 1 hour more.

SLOW-COOKED KOREAN BEEF

Steps:

• Stir all ingredients but meat together in the bowl of a slow cooker.
• Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
• Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
• Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!

SLOW COOKER KOREAN BEEF STEW

Steps:

• In a very large skillet, heat the oil. Season the meat with salt and pepper and sear the pieces over moderately high heat until richly browned all over. Transfer the meat to a large slow cooker, turn it to high and cover.
• Wipe out the skillet and return it to the burner. Add the soy sauce, sugar, wine and stock and bring to a boil. Pour the mixture into the slow cooker. Add the onions, cover and cook for 2 hours. Add the garlic and jalapeños to the stew, cover and cook for 1 hour longer, until the meat is very tender.
• Meanwhile, bring a medium saucepan of water to a boil. Add the bean sprouts and blanch for 30 seconds; drain. Put the cornstarch in a bowl and whisk in 1/2 cup of the liquid from the cooker.
• With a slotted spoon, pick out and discard the onions. Transfer the meat to a large bowl. Whisk the cornstarch mixture, then whisk it into the stew, cover and let simmer for 2 minutes. With 2 forks, very coarsely shred the meat. Return the meat to the cooker. Add the Napa cabbage and pickles to the cooker, cover and cook until the cabbage is just wilted, about 5 minutes. Turn the cooker off.
• Spoon steamed rice into bowls. Ladle the stew over and around the rice. Top with the beans sprouts, a drizzle of sesame oil and the sliced scallions and serve.
• MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight. Bring to room temperature and reheat gently.

SLOW-COOKED KOREAN BEEF SHORT RIBS

Steps:

• Place ribs in slow cooker. Combine green onions, say sauce, broth, brown sugar, ginger, garlic, and pepper in medium bowl; mix well and pour over ribs. Cover; cook on LOW 7 to 8 hours or until ribs are fork tender.
• Remove ribs from cooking liquid; cool slightly. Trim excess fat. Cut rib meat into bite-size pieces, discarding bones and fat. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
• Stir sesame seed oil into liquid. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot. Serve with rice; garnish with sesame seeds.