Slow Cooker Spicy Korean-Style Beef & Leek Stew

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Turn on your slow cooker to high

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferable non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add your diced beef with a pinch of salt and pepper and cook for 3-4 min or until the beef is lightly browned

Meanwhile, top, tail and chop your leek[s] into rounds and wash thoroughly to remove any grit

Top, tail and chop your carrot[s] into thick discs

Add the chopped leek to the dish with the chopped carrot and your baby button mushrooms and stir it all together

Add your beef stock mix, gochujang paste (can't handle the heat? Go easy!), toasted sesame oil and ginger & garlic paste to the stew with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour

Add 250ml [300ml] [400ml] boiled water

Bring to the boil over a high heat and season with a pinch of salt and pepper

Once boiling, transfer everything from the pan to the slow cooker

Give everything a good mix up, then cover and cook on high for 4 hours – this is your slow cooker spicy Korean-style beef & leek stew

Once the beef stew has 15 min left, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving