FRITEL

Korean Stew from the Slow Cooker

Ingredients

• 700 g beef, for example chuck roast
• 5 garlic cloves
• 1 thumb-sized piece of fresh ginger
• 3 stalks of spring onion
• 1.5 tablespoons gochujang (to taste)
• 1 teaspoon brown sugar
• 1 tablespoon soy sauce
• 200 ml beef broth
• 1 teaspoon sesame oil
• Cooking oil
• Salt
• Cornstarch
• Sesame seeds

Further needed

FRITEL Slow Cooker SC 2090 (142113)

Preparation

• Finely chop the ginger, garlic, and the white part of the spring onions. For extra flavor, you can pound the ginger and garlic in a mortar.
• Pat the beef dry and sprinkle with a pinch of salt.
• Cut the beef into cubes and heat some neutral oil in the slow cooker on the SAUTE setting.
• Brown the beef on all sides, then remove it from the pan. Can't sauté in your slow cooker? Use a skillet.
• If necessary, add some extra oil and gently sauté the ginger, garlic, and spring onions until their aroma is released.
• Mix the gochujang, brown sugar, soy sauce, and beef broth in a separate bowl.
• Add this mixture along with the beef to the slow cooker and stir well.
• Put the lid on and set the slow cooker to 4 hours on high. Stir occasionally. Taste the sauce and add more gochujang if needed.
• Use the SAUTE setting to bring the sauce to a boil.
• Mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce to thicken.
• Finish the dish with a dash of sesame oil and serve with the green part of the spring onions and some sesame seeds for a crunchy bite.