Slow Cooker Korean Beef Stew with Napa Cabbage & Pickles

foodandwine.com

Georgia State University's International Partnerships & Agreements

Shared by Dr. Terri Lewinson - Andrew Young School of Policy Studies (who prefers this recipe without pickles)

1 tablespoon vegetable oil

3 pounds trimmed beef chuck, cut into 3-inch pieces

Salt and freshly ground pepper

¼ cup soy sauce

¼ cup sugar

¼ cup dry white wine

1 quart beef stock or low-sodium broth

2 medium red onions, quartered through the core

6 large garlic cloves, coarsely chopped

2 large jalapeños-halved, seeded and sliced ½ inch thick

2 cups mung bean sprouts

1 tablespoon cornstarch

4 cups coarsely chopped Napa cabbage

½ cup thinly sliced sour pickles

Steamed short grain rice, toasted sesame oil and 3 thinly sliced scallions, for serving

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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