Slow-cooked Kimchi Stew with Beef

Slow-cooked Kimchi Stew with Beef
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  • 4 cups Kimchi cut bite sized
  • 2 lbs chuck steak
  • 2 cup water
  • 1 Tbsp minced garlic
  • 1/4 tsp ground black pepper
  • 2 Tbsp rice wine
  • 2 Tbsp sesame oil
  • 2 tsp soy sauce
  • 1 Tbsp Korean chili flakes
  • 1 Tbsp Korean chili paste
  1. Rinse the steak in cold running water to get rid of the blood. Pat it dry with some kitchen paper. Cut  into small chunk pieces.
  2. Layer the ingredients in to a slowcooker.

  3. Set the slow cooker on low heat and cook it for 8 hours. Stir it occasionally.
  4. Serve with rice.
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