Korean stew from the Slow Cooker

Preparation

• Finely chop the ginger, garlic, and the white part of the spring onion. For extra flavor, you can crush the ginger and garlic in a mortar.

• Pat the beef dry and season with a pinch of salt. 

• Cut the meat into cubes and heat some neutral oil in the slow cooker on the SAUTE setting. 

• Brown the meat on all sides and remove it from the pan. Can't sauté in your slow cooker? Use a frying pan.

• If needed, add a little extra oil and gently sauté the ginger, garlic, and spring onion until their aromas are fully released.

• Mix gochujang, brown sugar, soy sauce, and beef stock in a separate bowl. 

• Add this together with the meat to the slow cooker and stir well.

• Put the lid on the pot and set the slow cooker to 4 hours (on high). Stir occasionally. Taste the sauce and add some extra gochujang if desired.

• Use the SAUTE setting to bring the sauce to a boil. 

• Mix one tablespoon of cornstarch with one tablespoon of cold water and stir this into the sauce to thicken it.

• Finish the dish with a dash of sesame oil and serve with the green part of the spring onion and some sesame seeds for a crunchy bite.