Slow cooker Korean gochujang beef

Beef braised low and slow with soy, ginger and grated pear (a Korean trick for tenderness), then finished with fiery-sweet gochujang. Lift out a mild portion first and everyone is happy.

Ingredients

• 1000 g Stewing beef, braising steak in large chunks
• 1 Onions, sliced
• 50 ml Soy sauce
• 25 g Soft brown sugar
• 0.4 Garlic, crushed
• 20 g Fresh ginger, grated
• 1 Pears, grated
• 10 ml Sesame oil
• 60 g Gochujang
• 15 g Cornflour
• 300 g Jasmine rice
• 3 Spring onions, sliced
• 5 g Sesame seeds
• 0.5 Cucumber, cut into sticks

Method

1. Mix the soy sauce, sugar, garlic, ginger, grated pear and sesame oil in the slow cooker.
2. Add the onion and beef and toss to coat.
3. Cover and cook on low for 8 hours until the beef is very tender.
4. Lift out a mild portion for anyone who prefers it. Mix the gochujang and cornflour with 2 tbsp water, stir it into the rest and cook on high, lid off, for 15 minutes until thick and glossy.
5. Meanwhile cook the rice following the packet, about 12 minutes.
6. Break the beef up a little with a fork and spoon it over the rice. Scatter with spring onions and sesame seeds, with cucumber sticks on the side.