Step 1

Rinse the steak in cold running water to get rid of the blood. Pat it dry with some kitchen paper. Cut them into small chunk pieces.

Step 2

Add all ingredients in a slow cooker. In the order of 2 cups of kimchi – steak – 2 cups of kimchi – Sauce. The order of placement shouldn’t really matter too much, but I thought steak would absorb the kimchi and seasoning taste better by being sandwiched.

Step 3

Set the slow cooker on low heat and cook it for 8 hours. Stir it a bit occasionally. (The food is ready to eat from the 5th hour. However, an additional three-hour simmering makes the kimchi and the meat even tenderer.)

Step 4

Serve the stew with rice once it is cooked.