This is a deconstructed recipe. That means the beef stew was cooked based on how we remember the flavors and textures of the original.The recipe is not much different from the fourth version except that we used a slow cooker this time. That means we didn't have to let the stew sit in the fridge overnight to allow the flavors to blend better. Slow cooking for seven hours made that unnecessary.
Rinse the beef, pat dry with a kitchen towel and cut into two-inch cubes.
Heat and brush a non-stick frying pan with oil and lay the beef cubes in a single layer.
Brown the undersides of the beef before turning them to brown all sides.
Transfer the browned beef cubes to the slow cooker and pour in the broth.
Add the ginger, shallots (or red onion) chilies, garlic, peppercorns and bay leaves.
Stir in the gochujang, sugar, soy sauce and rice vinegar.
Cover the slow cooker, turn on HIGH and cook for two hours.
Turn down the heat to LOW and cook for another five hours (see notes after the recipe).
Scoop out the beef, transfer to shallow bowls, ladle in the thin sauce, and sprinkle with sliced scallions and toasted sesame seeds.
Serve with rice. Optionally, serve the thin sauce on the side as broth.
About an hour before the cooking time is up, taste the cooking liquid and adjust the seasonings. You may want to add more soy sauce (or salt to prevent the stew from turning too dark) or sugar, or both.
The recipes published in 2006, 2009, 2017 and 2020 have been retired.