I hope everyone had a wonderful jolly Christmas time. So, I took a few days off of blogging to relax and take care of my family, as well as to collect my thoughts about my goals for the next year regarding my site.
Well, I consider blogging my job, so maintaining it at least once a month behind the scenes, of course, is necessary. It is not easy, but I like to take everything into my own hands so organizing and maintaining as well as coding is done by yours truly.
When I decide to do maintenance or any changes on my blog which takes around 6-8 hrs a day, well I make a large amount of food one day before or early in the morning so I don’t have to get up and make something new. That is how this incredibly simple slow cooked beef made it last week on our table.
I know it takes more than an hour to cook, but I always said many times that I love the most when food is simmering and the aroma just wrapping my whole house especially in the winter time. Most of the time I rely on quick and easy recipes, ones that I can make in less than 30 minutes.
I cook 7 days a week, 3-4 meals a day, 365 days a year; even when I know that I will go out to eat, there is a meal in the pot on my stove.
Just tonight I made a dinner from scratch and you won’t believe that I made corn muffins, boneless ribs, red roasted baked potatoes, flatbread, and few side dishes under 1 hour. Yup! I have outdone myself, HA! Pat on the back… I have ha ouse full of growing kids, so multitasking in my kitchen is a “MUST”.
Koreanized Slow Cooked beef is absolutely amazing. The meat is tender, almost melts in your mouth and the sauce is a balance between savory and spicy, with a hint of sweetness. I mean you will not get any better than this especially if you happen to love Korean food, slow-cooked food and spicy.
I served it over stove cooked rice that is more like steamed because it cooked for less than 15 minutes that I take it off and leave the lid on for 10 minutes
Slow Cooked Beef with Kimchi
- 1 tsp. Grapeseed Oil or any on hand
- 1 1/2 pounds boneless chuck roast or beef tenderloin cut into 1-2 inch cubes
- 1 onion chopped
- 1 Carrot sliced or shredded
- 4 garlic cloves minced
- 1 tsp. Fresh ginger minced
- 1 cup beef broth reduced sodium
- 1 bay leaf
- 2 Tbs. soy sauce low-sodium
- 2 tsp. Mirin or any Rice wine
- 1 Tbs. Gochujang use 1/2 Tbsp. for less spicy
- 1 cup water
- 2 cups chopped Kimchi
- 1 Tbs. Sesame oil
- 1 Tbs. sesame seeds toasted, for garnish
- 2 Scallions for garnish chopped
- Preheat the oil in the saute or frying pan then add beef cubes in and in the single layer let them cook for 4-5 minutes or until all the pieces are browned on all sides. Take it out of the pan and onto the plate.
- Turn the heat on low and add onion and carrot, stir fry for few minutes then add garlic, ginger, stir fry to infuse oil with all the ingredients, then scrape the bottom while adding beef broth and bay leaf.
- Add soy sauce and mirin (rice wine). Add gochujang and mix it in while the broth is bubbling, then return the meat add water and bring to a boil; cover, reduce heat on low and simmer for 1 hour to an hour and a half. Adjust the heat so the mixture simmers steadily, stir occasionally, until the meat is tender, depending on the cut you used. If the liquid goes down, you can always add a little bit more.
- After 1 hour (or hour and a half)of simmering take out bay leaf, add the chopped kimchi, and cook for the next 20 minutes. Uncover, then taste and adjust seasoning. You may add more salt if necessary. Stir in sesame oil if desired.
- Serve immediately over cooked rice with a sprinkle of sesame seeds and scallions.
Yes, you can transfer everything in the slow cooker and cook for more than an hour and 20 minutes. Once the beef is tender it’s done; depending on the cut that you are using it may take less or more than the time in the recipe. Tenderloin cooks faster! Mirin is a cooking sweet rice wine, it is not vinegar and shouldn’t be confused with one another. You can omit it and use sugar, Sake or any other Rice wines if you desire. For less spicy, use less Korean Chili Pepper paste and of course look at the number on the gochujang package…I used #3 which is medium spicy, really mild taste, but you can go higher for spicier.