Korean Beef with Kimchi

June 05, 2014

Your taste buds are going to be so happy today. Well, they'll be happy if you make this recipe anyway. Korean beef prepared in my favorite kitchen tool, the crock pot! Just mix the seasonings in the crock pot, plop in the meat, and turn that baby on and let it cook all day! In addition, I am sharing a recipe for kimchi (pronounced kim-chee). Several years ago my husband and I discovered the deliciousness that is kimchi. Kimchi is a spicy pickled cabbage and is the national dish of Kor

For the beef:

1 c. soy sauce
1 c. water
1/2 c. rice wine vinegar
1/4 c. sesame oil
10 cloves garlic
1 T. dried ginger
6 green onions, sliced on the diagonal
1 t. crushed red pepper
2 lb. beef chuck roast (or 4 1/2 lb. beef short ribs)

Combine the soy sauce, water, vinegar, oil, garlic, ginger, onions and red pepper flakes in the slow cooker. Add meat and turn to cover all sides with mixture. Cover and cook on high for 4-6 hours or on low for 6-8 hours. Shred the beef and serve with brown rice and kimchi.

For the kimchi:

1 small head napa cabbage, cored and cut into 1-inch squares
2 cloves garlic, minced
1/4 c. water
2 T. white vinegar
1 T. toasted sesame oil
3/4 t. salt
1/2 t. crushed red pepper
1 t. dried ginger
3 scallions, sliced
1 carrot, peeled and grated

Combine the soy sauce, water, vinegar, oil, garlic, ginger, onions and red pepper flakes in the slow cooker. Add meat and turn to cover all sides with mixture. Cover and cook on high for 4-6 hours or on low...
See the full directions on my site

Nutritions

Calories
359

Sodium
587mg
24% DV

Fat
17g
26% DV

Protein
37g
75% DV

Carbs
27g
9% DV

Fiber
8g
33% DV