Ingredients
- 3 pound sbeef shank meatsatae, 사태
- 10 ounce sroot vegetablesparsnip, celery root, burdock root, turnip, and/or Korean radish
- 1 medium carrot
- 1/2 medium onion
- 2 scallions
- 8 plump garlic clove s
- 3 to 4 thin ginger slice sabout 1-inch round
- 4 dried shiitake mushroomsor any other dried mushrooms, broken up into 2 to 3 piece s
- 4 small dried red chili peppersor 1 teaspoon crushed red peppers - optional
- 1/3 cup soy sauce
- 1/4 cup rice wineor dry white wine
- 2 tablespoon sapricot preserveor honey - see note
- 1 tablespoon sugar
- pepper to taste
- salt
- 1 tablespoon sesame oil
- 1 scallionroughly chopped
Instructions
- Rinse the meat. Drain well or pat dry with paper towels. Cut the meat into about 2 inch chunks. Prepare the vegetables by cutting into about 1 1/2 inch chunks.
- Place the meat and vegetables in the slow cooker.
- Mix together the soy sauce, rice wine, apricot preserve (or honey), sugar and pepper in a small bowl, and pour over the meat and vegetables.
- Toss everything to coat with the sauce.
- Cover, and cook for about 4 hours on high or 6 to 8 hours on low.
- Flip the meat over midway through the process, if you’re home.
- Adjust the cooking time, depending on how tender you want your meat to be.
- If necessary, sprinkle with a pinch (or two) of salt, and add more sugar or honey to taste. Stir in the scallions and sesame oil before turning the slow cooker off.
- Remove the meat and vegetables from the slow cooker to a large serving bowl. Pour the sauce over the meat to serve. You can run the sauce through a strainer for a clearer sauce if you’d like.
