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Minced Beef Bulgogi Stew

It's been one of those sucky Sundays for me as for the second time this month alone, that something wrong went with my older-than-my-son car. First, we had a flat but was saved by my dad. Today, the battery died but was saved by a neighbor (my lovely, lovely neighbor! Muax!) He let me take his wife's car out to hunt down the mechanic, brought him over to my house and put in a new car battery. 

With that said, I am, of course, short on time as I have some writing to do as well so, had to use the dump-and-cook method a.k.a crock pot or slow cooker. Lucky for me, I had the wisdom to thaw the minced beef out ahead of time and it was in the fridge. 

So, I will share this out very quickly and as usual, there are no measurements to follow, you will have to use your instincts and taste-buds to do taste tests along the way and then season towards the end. If you're on CookPad (Eng) version app, here's the Bulgogi Beef Stew Recipe complete with a simple indication of portions of things I've placed in it. You can still view it without the app, though.
  1. Onion
  2. Salt
  3. Pepper
  4. Soy sauce
  5. Oyster sauce
  6. Thick soy sauce (skip this if you don't like it, anyway, skip anything on this list if you do not like this. That's called cooking. LOL)
  7. Bulgogi Korean sauce
  8. Steak powder
  9. Chicken essence powder
  10. Garlic salt
  11. Carrots
  12. Potatoes
  13. Cabbage
  14. Water
  • Saute onions and and garlic on stove (or just pop them into the slow cooker right at the bottom. It's going to saute, anyway. Cheating? Yes. Why not? LOL)
  • Mix soy sauce, oyster sauce, thick soy sauce, bulgogi sauce in a bowl with some salt and pepper. Taste test until you like it
  • Put minced beef on top of onion and garlic, add carrots in (the only vegetable in this that can withstand long-ass cooking)
  • Pour sauce over everything with some water and slow cook or quick cook everything. If you quick-cook it, should be done within an hour or two
  • Towards the end, add in potatoes and cabbage and cook until you can poke through the potatoes without cracking it into tiny pieces
  • Serve over rice
Since I quick-cooked the thing, I added the potatoes and cabbage about half hour into the cooking. And if mixing steak powder and garlic salt with an Asian style dish is weird, me and younger son ate it with rice and Tabasco sauce and it was AWESOME! You don't try, you don't know, right? =)

Hope your Sunday was or is going to be better than mine,

p.s. Almost gone, my bulgogi sauce. Shows you how much I love it on just about anything. The only thing that I have not used the sauce on is prawns and...hang on, that's another idea. LOL. Bye, for real.

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