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Slow Cooker Beef Bibimbap

kept byDAPHNE

2 pounds beef chuck short ribs with bones or beef chuck pot roast, boneless; cut into medium sized chunks (if using short ribs, there is no need to cut)
2 tablespoons olive oil
Kosher salt and ground pepper
2 large onions, coarsely chopped (split)
2 carrots, peeled and chopped
3 celery ribs, chopped
1/2 bottle of your favorite Cabernet Sauvignon
3-4 stalks green onions, finely chopped
4-6 garlic cloves; minced
3/4 cup low sodium soy sauce
5 tablespoons granulated sugar
4 tablespoons sesame oil
3 garlic cloves, thickly sliced

For the Korean vegetable toppings
4 cups bean sprouts
4-5 cups kale; chopped
1 large zucchini; cut into 2-inch matchstick strips
8-9 shiitake mushrooms; sliced thin
2-3 carrots; peeled and cut into 2-inch matchstick strips
Sesame oil
Low sodium soy sauce
1/2 teaspoon sugar; needed for mushrooms only
Minced garlic
Roasted sesame seeds

For the Bibimbap
Cooked brown rice
3 tablespoons Korean hot pepper paste or red pepper paste (Gochujang)
1 tablespoon honey
1 teaspoon sesame oil
4-6 cooked eggs; cooked sunny side up
Dried seaweed (gim)
Roasted sesame seeds for garnish



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