Slow Cooked Korean Beef and Rice Pot

After meeting Nigella last week and getting our copy of Simply Nigella signed, this is the first week in which we’ll be trying out some of the recipes from it. Since it’s Sunday and we’ve nowhere to be, one of the slow cook recipes from the book seemed like a good place to start.

This recipe scores extra points for using gochujang, the magical Korean chilli paste which we’ve used in other recipes from Nigella in the past. In fact, the very first post on our blog was for her Korean Keema which uses gochujang.

It’s incredibly easy this one. We don’t have a slow cooker, so we used a cast iron lidded pot in the oven. Everything goes in the pot, you mix it up and then leave it for about 2.5 hours. Just before the end you quickly cook some beansprouts and throw them into the pot for the last 10 minutes. Dinner is served!

We also had some thick buttered bread on the side for some extra carbs and calories; very useful for mopping up the juices!