Slow cooker kimchi beef. Both Kimchi and beef are tender and delicious! 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.

Mom created heritage night for my brother and me, and she served Korean bulgogi with sticky rice, kimchi and chopsticks. It doesn't get easier than that! But like I said, the slow cooker is really amazing, not to mention - it does all of the work for you! You can cook Slow cooker kimchi beef using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Slow cooker kimchi beef

1. It's 1.5 lbs of boneless beef shoulder (any slow cook cut will work).
2. Prepare 1.5 cups of kimchi.
3. You need 1 tsp of mild yellow miso.
4. It's 2 tsp of sichuan chili sauce (Oriental Wok brand).
5. You need 1/2 tsp of rice vinegar.
6. You need 1/4 tsp of sesame oil.
7. It's 1.5 cans of reduced sodium beef broth.
8. Prepare 4 cloves of garlic.
9. It's 1 of medium sweet onion.

All you have to do is gather a handful of ingredients and. Recipe: Slow Cooker Shredded Balsamic Beef. by Kelli Foster. In classic drop-dinner fashion, you'll add the beef and a simple five-ingredient pantry sauce straight to the slow cooker in the morning, then leave it to cook all day so that it's waiting for you when you come home. This slow cooker beef is extremely versatile and while I love to eat it as tacos, there are so many different possibilities.

Slow cooker kimchi beef instructions

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..

Grab some tender rolls, pile on the beef, and top with slaw and Sriracha. Salads: Adding a topping like these crockpot Korean beef to a salad. Slow cooking breaks down the collagen into a rich, flavorful gelatin. You can find boneless beef shank meat in Korean markets. If you are using bone-in pieces, cut the meat off the bones into bite sizes and throw both the meat and bones in the slow cooker.