Slow-Cooker Korean Beef & Cabbage Stew Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine beef, cabbage, onion, garlic, ginger, soy sauce, brown sugar, sesame oil, and beef broth.
• STEP 2.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the beef is tender.
• STEP 3.Once cooked, skim off any excess fat from the surface of the stew.
• STEP 4.Serve the stew hot with steamed rice and garnish with green onions and sesame seeds, if desired.

Cooking Tips

• For extra flavor, marinate the beef in the sauce for a few hours before cooking.
• If you prefer a thicker stew, mix cornstarch with water and add it to the slow cooker during the last 30 minutes of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Reheat the stew in a saucepan over medium heat until heated through.
• Serve the stew with steamed rice and garnish with fresh green onions and sesame seeds.