This particular recipe is man-food, in fact I almost didn’t post it because I only thought it was okay. However, I watched my husband eat two portions and proceed to stir all the gravy into his quinoa. He was was outraged as he really loved the strong meat heavy umami notes in it, and so here it is. I suspect it will appeal to your men-folk as well.
Slow Cooker Korean Beef Stew(serves 4-6)
The night before, or morning off you will want to brown the meat. Heat a heavy pan to medium heat and add the tablespoon of oil. Pat the meat dry and sprinkle with pepper. Fry the meat all over in batches. Once browned you can set aside, allow to cool and transfer either to the fridge or directly to the slow cooker.
In the morning combine in the slow cooker: the browned meat, the soy, the rice vinegar, the brown sugar, the sesame oil, the sambal, the ginger, the garlic and the apple.
Cook on low for 8-12 hours.
The meat will be tender and delicious, the sauce is quite salty and not to everyone's palette so drizzle it gently on the meat to serve. Sprinkle with chopped scallion.