I made this last night and it turned out fantastically – I wasn’t going to post it since it was a bit improvised, but we haven’t had a post in a while.
I was going for a cross between (American) Chinese and Korean flavors. This is really easy to make, and doesn’t even involve chopping an onion. It’s pretty similar to galbi jjim in some ways, but again, a lot easier.
Ingredients
1 large (2-3#) beef roast, preferably something with a bit of fat (I used bottom round)
4 carrots, cut into thick circles
1 medium purple turnip, peeled and cut into medium chunks. Daikon radish would work just fine too, it’s harder to get around here.
Sauce:
3/4 c. soy sauce
1/4 c. water
4 cloves garlic
1-2″ of ginger root, peeled and sliced
1 tablespoon rice vinegar
1 tablespoon apple cider vinegar
1 tablespoon rice wine/dry sherry
1 tsp sesame oil
2 heaping tablespoons brown sugar
1 tsp (or more) ground black pepper
dried chinese chilis to taste (2 wasn’t quite spicy enough for me)
1 tsp szechuan peppercorn (optional)
2 tbsp corn starch mixed with cold water
Preparation
Combine sauce ingredients. Taste – you want it to be sweet, but not cloyingly so, especially since the carrots will add sweetness.
Put beef and turnip in crock pot. If you will return home more than 1 hour before eating, you could reserve the carrots until you get home, so they have a little more bite. Otherwise, add carrots as well. Pour sauce on top. Cook until delicious (I did 6 hours on high and my beef started frozen). When it’s finished, remove roast, cut into chunks. Before adding the roast back, add the corn starch-water mixture to the sauce in the crock pot until is thickened enough for your taste. Add the meat back, stir to coat, serve over white rice.