Slow Cooker Korean Beef In Cabbage Leaves Recipes
SLOW-COOKER KOREAN BEEF & CABBAGE STEW
Brown sugar makes this slow-cooker beef stew a tad sweet, which beautifully complements the spicy kimchi. You can make this soup ahead and refrigerate it until ready to eat. If you opt to make it ahead, wait until you reheat the soup to add the cabbage.
Provided by EatingWell Test Kitchen
Categories Healthy Beef Stew Recipes
Time 7h35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large nonstick skillet over medium-high. Add the beef to the skillet; cook, turning once, until well browned, about 10 minutes. Transfer the beef to a 5- to 6-quart slow cooker.
- Add the wine, brown sugar, and soy sauce to the skillet; bring to a boil over medium-high. Pour the wine mixture over the beef in the slow cooker. Stir the stock, onion halves, garlic, and jalapeño into the slow cooker; cover and cook on LOW until the beef is very tender, 7 to 8 hours.
- Using a slotted spoon, remove the onions from the slow cooker and discard; transfer the beef to a large bowl. Coarsely shred the beef using 2 forks; return the beef to the slow cooker. Stir in the cabbage, salt, and pepper. Cover and cook on LOW until the cabbage is wilted, about 10 minutes. Ladle the stew into bowls; top evenly with the kimchi and scallions.
Nutrition Facts : Calories 225 calories, Carbohydrate 11 g, Fat 7 g, Fiber 1 g, Protein 28 g, SaturatedFat 2 g, Sodium 634 mg, Sugar 7 g
SLOW COOKER KOREAN BEEF IN CABBAGE LEAVES
Rice vinegar, sesame seeds, and brown sugar make this simple sauce irresistible! One-fourth cup of sesame seeds may sound like a lot, but it's the perfect amount to give the sauce its nutty, earthy flair. Serve with hot cooked rice and garnish with thinly sliced red and green jalapeño peppers, if desired.
Provided by Cooking Light
Time 8h20m
Yield Serves 8 (serving size: 2 filled cabbage leaves)
Number Of Ingredients 14
Steps:
- Place the flour and beef in a large ziplock plastic freezer bag; seal and shake to coat. Heat the oil in a large nonstick skillet over medium-high. Add half of the beef to the skillet, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Transfer the beef to a 5- to 6-quart slow cooker coated with cooking spray, reserving the drippings in the skillet. Repeat the procedure with the remaining beef. Add the garlic to the reserved drippings in the skillet, and cook, stirring occasionally, until fragrant, about 1 minute. Add the garlic to the slow cooker.
- Stir together the vinegar, sesame seeds, soy sauce, brown sugar, Sriracha, ginger, and salt in a small bowl, and pour over the beef in the slow cooker. Cover and cook on LOW until the beef is very tender, 8 to 9 hours.
- Remove the beef from the slow cooker, reserving the cooking liquid. Pour the cooking liquid through a fine wire-mesh strainer into a bowl, discarding the solids. Divide the beef among the cabbage leaves; sprinkle with the scallions, and drizzle each serving with 1/4 cup of the cooking liquid.
Nutrition Facts : Calories 255, Carbohydrate 13 g, Fat 10 g, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, Sodium 575 mg, Sugar 6 g, UnsaturatedFat 6 g
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