Korean-style beef stew from the slow cooker

Method

1. 1.
   Prepare the beef and vegetables

   Peel and finely chop the onion, then mince or crush the garlic. Cut the lean beef chuck into evenly sized cubes of approximately 4 × 4 cm (1.5 × 1.5 inches). Place the beef, chopped onion, and garlic into the slow cooker.

2. 2.
   Prepare the sauce and slow-cook the beef

   In a bowl, mix 30 grams of cornstarch with 125 ml of cold water. Stir well until the cornstarch is completely dissolved and the mixture has a milky appearance. Crumble the beef bouillon cube into the mixture and add the remaining ingredients. Stir everything together until well combined to create a rich, flavorful sauce.

   Pour the sauce over the beef in the slow cooker and gently stir to ensure every piece is evenly coated. Cover with the lid and cook on LOW for 6 hours or HIGH for 4 hours, until the beef is beautifully tender.

   ⏱ 6:00:00

3. 3.
   Thicken the sauce and serve

   Check that the beef is tender and the sauce has reached your desired consistency. If the sauce is still a little too thin, mix some additional cornstarch with cold water and stir it into the sauce. Allow it to cook a little longer until the sauce thickens.

   Serve the Korean slow cooker beef over freshly cooked rice and garnish with finely chopped spring onions (green onions) and, if desired, a sprinkle of sesame seeds for extra flavor and a delicious finishing touch.