I hope everyone had a wonderful jolly Christmas time. So, I took a few days off of blogging to relax and take care of my family, as well as to collect my thoughts about my goals for the next year regarding my site.

Well, I consider blogging my job, so maintaining it at least once a month behind the scenes, of course, is necessary. It is not easy, but I like to take everything into my own hands so organizing and maintaining as well as coding is done by yours truly.

When I decide to do maintenance or any changes on my blog which takes around 6-8 hrs a day, well I make a large amount of food one day before or early in the morning so I don’t have to get up and make something new. That is how this incredibly simple slow cooked beef made it last week on our table.

I know it takes more than an hour to cook, but I always said many times that I love the most when food is simmering and the aroma just wrapping my whole house especially in the winter time. Most of the time I rely on quick and easy recipes, ones that I can make in less than 30 minutes.

Click here for more Korean inspired recipes.

I cook 7 days a week, 3-4 meals a day, 365 days a year; even when I know that I will go out to eat, there is a meal in the pot on my stove.

Just tonight I made a dinner from scratch and you won’t believe that I made corn muffins, boneless ribs, red roasted baked potatoes, flatbread, and few side dishes under 1 hour. Yup! I have outdone myself, HA! Pat on the back… I have ha ouse full of growing kids, so multitasking in my kitchen is a “MUST”.

Koreanized Slow Cooked beef is absolutely amazing. The meat is tender, almost melts in your mouth and the sauce is a balance between savory and spicy, with a hint of sweetness. I mean you will not get any better than this especially if you happen to love Korean food, slow-cooked food and spicy.

I served it over stove cooked rice that is more like steamed because it cooked for less than 15 minutes that I take it off and leave the lid on for 10 minutes.

Wonderful lunch or dinner that I know that you will love as much as we do. I made kimchi used in this recipe but you are more than welcome to get jar one from the store.

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Slow Cooked Beef with Kimchi

Course Main Course

Keyword asian food, beef, dinner

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 tsp. Grapeseed Oil or any on hand
• 1 1/2 pounds boneless chuck roast or beef tenderloin cut into 1-2 inch cubes
• 1 onion chopped
• 1 Carrot sliced or shredded
• 4 garlic cloves minced
• 1 tsp. Fresh ginger minced
• 1 cup beef broth reduced sodium
• 1 bay leaf
• 2 Tbs. soy sauce  low-sodium
• 2 tsp. Mirin or any Rice wine
• 1 Tbs. Gochujang use 1/2 Tbsp. for less spicy
• 1 cup water
• 2 cups chopped Kimchi
• 1 Tbs. Sesame oil
• 1 Tbs. sesame seeds toasted, for garnish
• 2 Scallions for garnish chopped

Instructions

1. Preheat the oil in the saute or frying pan then add beef cubes in and in the single layer let them cook for 4-5 minutes or until all the pieces are browned on all sides. Take it out of the pan and onto the plate.
2. Turn the heat on low and add onion and carrot, stir fry for few minutes then add garlic, ginger, stir fry to infuse oil with all the ingredients, then scrape the bottom while adding beef broth and bay leaf.
3. Add soy sauce and mirin (rice wine). Add gochujang and mix it in while the broth is bubbling, then return the meat add water and bring to a boil; cover, reduce heat on low and simmer for 1 hour to an hour and a half. Adjust the heat so the mixture simmers steadily, stir occasionally, until the meat is tender, depending on the cut you used. If the liquid goes down, you can always add a little bit more.
4. After 1 hour (or hour and a half)of simmering take out bay leaf, add the chopped kimchi, and cook for the next 20 minutes. Uncover, then taste and adjust seasoning. You may add more salt if necessary. Stir in sesame oil if desired.
5. Serve immediately over cooked rice with a sprinkle of sesame seeds and scallions.

Recipe Notes

Yes, you can transfer everything in the slow cooker and cook for more than an hour and 20 minutes. Once the beef is tender it’s done; depending on the cut that you are using it may take less or more than the time in the recipe. Tenderloin cooks faster! Mirin is a cooking sweet rice wine, it is not vinegar and shouldn’t be confused with one another. You can omit it and use sugar, Sake or any other Rice wines if you desire. For less spicy, use less Korean Chili Pepper paste and of course look at the number on the gochujang package…I used #3 which is medium spicy, really mild taste, but you can go higher for spicier.

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If you never had Kimchi Jjigae or Korean Kimchi Stew I got to tell you this must be tried. I fully recommend it, especially now that cooler days are coming our way. 

Heck! Even in the Summertime, this hits the spot. One important thing that you will need is a napkin and preferably two. Trust me on that one!

Therefore you might ask what is Kimchi Jjigae or Chigae? It’s hearty Korean Stew (jjigae) made with Kimchi (fermented Napa cabbage) which is precisely the star of this dish. The other ingredients are used up to the cook’s specific preferences. 

CLICK HERE FOR MORE KOREAN INSPIRED MEALS

Kimchi stew is most commonly cooked with more fermented or older/aged kimchi. It instantly creates a much stronger taste and deeper flavor, while new kimchi or less fermented does not bring as much flavor.

Anyhow, it was a late lunch, my kids still in school so Hubby and I were alone. I knew that the question would come soon or later: “What’s on the menu today?”

The moment I woke up I had this delicious spicy stew on my mind. Well, I had it on my mind for a week, but for some reason, I always skip Jjigae and go for kimchi ramen most of the time.

So, I was saving one container of kimchi for 4 plus months just for this occasion to make this stew.

Yes you heard me, I was saving it for months and I simply could not wait any longer. I kept telling myself, the stew had to be made and had to be made now.

CHECK OUT MORE SOUP RECIPE

I was laughing so hard when my husband screamed after the kimchi smell reached his nose.

Nevertheless, he wasn’t complaining when it was time to eat! He ate a full bowl of rice and reached for some more. It’s so excellent with colder rice…

If you are undoubtedly kimchi lover and love spicylicious food, this is positively 100 percent a stew for you.

Comforting, spicy, simple and delicious in any possible way that I could correctly describe. 

If you are not sure how to make it and would sincerely like to see it, just YouTube it.

Check my video and see how I’m making kimchi stew.

Yield: Serves 2 to 3

Kimchi JjiGae

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Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• ½ Lb. Pork Belly (READ the notes) Or 1 cup smoked Bacon
• 1/2 Tbsp. Garlic finely minced
• 1/2 Onion chopped
• 2 Cups Fermented Kimchi chopped
• 1 Cup Stock/chicken beef etc.
• 1 Cup Kimchi juice
• 1 cup of water
• 1 Tablespoon Red Hot Pepper Paste gochujang or to your taste
• ½ teaspoon Hot Pepper Powder gochugaru
• 2 Green Onions + green part for garnish
• ½ Pack Tofu cubed (soft or firm)
• Salt to taste and sugar to balance the spiciness of the stew

Instructions

1. Cut the pork belly into bite-size or 1-inch size. Discard the skin if any. You can use smoked bacon instead.
2. Preheat deeper saute-pan/pot on medium-high and drop the bacon in. After a few minutes, drop in garlic and onion. Stir and let it cook for a few minutes.
3. Chop fermented cabbage (kimchi) into bite-size pieces, and drop in the saute pan. Stir fry it for 2 minutes on medium-high.
4. Pour in fermented cabbage (kimchi) juice, chicken stock, and water, then stir.
5. Add red hot pepper paste, red hot pepper powder; Stir again and cook on medium-high temperature for 10 minutes/ After 10 minutes check if you need to add more liquid. Cover, and let it boil/cook for 5 more minutes.
6. Add in the stew green onions, and cubed tofu -firm or soft.
7. Garnish the stew with more chopped scallions, and chilies if you wish.
8. Serve it hot and with rice and other banchan, known as Korean side dishes.
   

Notes

I am sure some of you don't eat pork. You can use instead: chicken, beef(ground also good), tuna or keep it meatless and use mushrooms as a sub.

The most authentic recipe I would say uses pork belly, but you are more than welcome to use whatever is your personal preference.

I like adding the pork, and smoked sausages or smoked bacon. It adds so much more flavor. If you are using anything other then bacon/pork belly, know that the cooking time will increase. Mushrooms are so healthy if you have any add them to this stew.

As for Tofu, you can use soft or firm, it's up to your likes, you will not go wrong either way, but it is optional. Also, you can add gochujang (hot pepper paste) and/or gochugaru (hot pepper powder/flakes) half the measurement that I added in the recipe if you cannot handle or tolerate spicy food. OR simply add a little bit at the time until you reach what you like.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Spicy Boneless Pork Spare Ribs is a type of dish that you can eat with rice, bread, or make a little lettuce wrap and enjoy as a tasty bite.

Daeji Bulgogi or Spicy pork is a popular Korean grilled dish, and it is pretty different from beef bulgogi.

Why is it other than one with beef, well, mainly because the marinade is not only soy sauce-based, but instead, marinade juices are based and heated up with gochujang and gochugaru (Korean red hot chili paste or powder)
Grill season is already here. I am so excited about it!

TAP HERE FOR MORE TASTY KOREAN STYLE AND INSPIRED DISHES

I love anything from the grill, and I don’t think that there is a person out there who doesn’t-at least I never met one!

We grill most of the year, except for December, January, and February when it cold and I do not feel like grilling outside.

My favorite grilled food is Cevapcici, which is similar to burgers in taste but looks like sausages, and, of course, Korean BBQ.

I could sit and eat all day and every day. I will share more of my favorite recipes from the grill this summer season.
This time I used boneless pork ribs because it cooks faster without the bones, but this marinade is fantastic for chicken(any part) or beef too, both grilled and baked or perhaps pan sauteed.

Check out my GRILL ideas!

Either way, you go you will love it if you do enjoy eating spicy food. However, for those that can’t handle spicy/hot food, reduce and adjust how you like.
It is a beautiful balance of sweet, savory, and spicy, a very playful flavor in your mouth once you take a bite, but the aroma will get you first.

When you make these easy and tasty Spicy Boneless Pork Spare Ribs, please tag me on Instagram @sandraseasycooking. You can use the hashtag #sandraseasycooking so everyone could see it.

I would love to see it and with your permission share it! Thank you for your support!

Yield: 6 servings

Spicy Boneless Pork Spare Ribs

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Delcious and easy Korean inspured pork!

Prep Time 10 minutes

Cook Time 20 minutes

Marinating Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• 4 lbs/2kg boneless spareribs (pork), cut into two bite-size pieces

Marinade:

• 1/2 Onion or 4 Spring Onions finely chopped
• 1 1 inch-1.27cm piece ginger, minced
• 3 Garlic Cloves
• 1 Asian Pear-it acts as a tenderizer
• 2 Tbs. Red Hot Chili Paste gochujang *reduce for less heat
• 1 tsp. 5g Red Chili flakes/powder, (gochugaru)*optional
• 2 Tbs. Sugar
• 2 Tbs. Soy sauce lite/ or 1 Tbs. Original Soy sauce
• 1 Tbs. Rice Wine
• 2 Tbs. sesame oil

Garnish:

• Toasted Sesame Seeds
• Green/Spring Onions

Instructions

1. Start with cutting boneless pork ribs into small 2 bite-size pieces  If you want to use ribs with the bones then separate by cutting meat between the bones. Place in a large bowl.
2. Purée onion in a blender or food processor, then adds everything for the marinade, pulse few more times until all incorporated. It is easier to marinade and spread on ribs.
3. Once ingredients are all mixed, rub marinade over the meat (use gloves).
4. Cover and refrigerate at least 2 hours if you going to grill that day, but it can be placed in the fridge overnight.
5. Grill the ribs over medium-high heat until done, about 10 minutes per side.
6. If cooked in an oven, preheat to 375º. Line baking pan with the aluminum foil or parchment paper, and place the ribs on it. Cook for about 45min or until the meat is cooked.
7. I serve it with lettuce, rice and napa cabbage kimchi with the addition of Ssamjang (thick, spicy Korean paste used with grilled food wrapped in a lettuce or perilla-sesame leaf)

Notes

If you do not eat pork substitute with chicken or beef! You can cook meat with bones but let it grill longer.

Did you make this recipe?

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