Slow cooker Korean beef roast

beef roast

A gratifying taste experience! With notes of garlic, soy and sweetness, this slow cooked beef pot roast is delightfully delectable!

fall

The weather has turned, the days are shorter, the house is colder and fall is definitely here and here to stay.  That means the lawn chairs should be stored in the shed and the furnace needs to be turned on, the BBQ is under cover and it is time to pull out and dust off the slow cooker.

Last year, we enjoyed slow cooker Sundays.  With the busyness of the day between church and family, it was nice to come home to a cooked meal in the crock pot hot and ready. This year, I feel like I could have a hot meal waiting for me every day.  Since the budget does not allow for a live in cook, I have been putting my slow cooker to good use on more than just Sundays.

I happened to be at my mom’s house and made a comment that I was keeping my eye out at the thrift stores for a bigger slow cooker.  With my birthday around the corner, it took my mom less than 24 hours to get herself to Costco and to my house with a fabulous new big crock pot and a hug and a kiss for a happy early birthday! Well, I have been enjoying it immensely!  I have been making bigger batches of my standby recipes (including this pulled pork) and trying new ones, including this one. Thanks mom!  🙂

Slow cooker Korean beef roast stew

Prep Time: 10 minutes

Slow cooker Korean beef roast stew

Ingredients

  • 3-4 lb beef pot roast
  • 1/3 c brown sugar
  • 1 whole garlic peeled
  • 2/3 c soy sauce
  • 2 cups beef broth
  • 1/4 c sesame oil
  • 1/4 c rice wine vinegar
  • 1 tbsp minced ginger
  • 1/2 tsp black pepper
  • 2 tsp Korean red pepper flakes (goju garu)
  • Potatoes
  • Carrots
  • Onions

Instructions

  1. Cut the onions, carrots and potatoes
  2. Place on the bottom of the slow cooker
  3. Add the pot roast
  4. Mix together the remaining ingredients
  5. Pour over the roast
  6. Cook on low for 8-10 hours, high 3-4 hours
  7. 30 mins Prior to serving, remove the roast, cut the strings and shred the meat
  8. Return it to the pot and allow to sit
  9. Serve with rice and enjoy!

Notes

Increase and decrease the amount of broth in relation to how many potatoes and carrots you are using.

http://koreainmykitchen.com/?p=2044

Stay tuned for a tempting leftover dish from this beef roast!


Kimchi bokumbap with bacon

kimchi bokumbap

My yobo loves thrift stores.  When we first moved back to Canada, garage sales, freecycle (remember that?) and second hand stores were his weakness.  He would take almost anything if it was free.  Most of our house was furnished in second hand furniture and he did find lots of treasures.  But for all the treasures, there was lots of … how do I say this nicely, … interesting items.  After I while, I made a little rule.  In order for an item to enter the house, it needed my permission.  Otherwise, it was banished to the shed.  I must say, I have some great items for thrift stores, and they have made good money on us as lots of it has returned back to their shelves. Charity.  It makes the world go round.

My yobo has gotten much better at spotting a good find these days, except perhaps his weakness for chicken things, but that is another post.  The other day he came home with this fabulous bowl which I just love.  It is great for holding soups and stews and this great recipe.

A left over bowl is the perfect fit for this left over meal.  We had some kimchi that had fermented too long and some left over rice.  Couple that with bacon and you have this treasure of a dish!

Kimchi bokumbap with bacon

Kimchi bokumbap with bacon

Ingredients

  • 2 cups kimchi
  • 5 cups cooked rice
  • 1 pkg bacon (375 g)
  • 1/2 onion
  • 2 carrots
  • 1 zucchini
  • 1/2 tsp sugar
  • sesame oil
  • 6 eggs

Instructions

  1. Cut up the bacon into bite sized pieces and fry it. Drain the fat and put in a bowl. Save the fat. (I didn't say this was healthy!)
  2. Chop the kimchi into bite sized pieces as well (sense a theme?).
  3. Fry in the bacon fat. Add the sugar. Set aside.
  4. Cut up the onions, carrots and zucchini into small pieces.
  5. Fry the veggies in sesame oil.
  6. Add the cooked rice to the veggies and combine with the bacon and kimchi.
  7. Fry eggs (in leftover fat if there is any) and put on top of the fried rice.
  8. Enjoy!
http://koreainmykitchen.com/?p=1891

My kids like kimchi bokumbap but they can’t handle too much spice.  We are slowly increasing the spicy-ness of our food to make them into good fire eating Koreans! 🙂

Nyles

Here is our Ny-guy with a tone down version! The recipe includes kimchi for the whole patch.  The kids had less kimchi so the adults had more! Ours was hot! hot! hot!