The addition of kimchi as a topping—with its characteristic pungent, spicy-hot flavor—sparks up this rich, beefy bowl. The soft-boiled egg halves are an optional but traditional touch and add both color and protein.
Serves 4
Prep: 30 minutes
Slow Cook: 10 hours (low) or 5 hours (high)
Total: 10 hours 30 minutes
1 cup Whole30-compliant beef broth or Beef Bone Broth (page 294)
1 Granny Smith apple, peeled, cored, and coarsely chopped
4 cloves garlic, minced
¼ cup coconut aminos
2 tablespoons toasted sesame oil
2 tablespoons cider vinegar
1 piece (2 inches) fresh ginger, grated
1 teaspoon Red Boat fish sauce
½ teaspoon paprika
½ teaspoon red pepper flakes
1 beef chuck roast (2 to 2½ pounds), fat trimmed, cut into 2-inch pieces
1 package (10.7 ounces) zucchini noodles or 2 small zucchini, spiralized
1 cup Whole30-compliant kimchi
½ cup thinly sliced red onion
2 large eggs, soft-boiled and halved (see recipe, right; optional)
Sesame seeds, toasted (see Tip)
In a 4-quart slow cooker, combine the broth, apple, garlic, coconut aminos, sesame oil, vinegar, ginger, fish sauce, paprika, and red pepper flakes. Add the beef and stir to combine.
Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Remove the beef from the slow cooker. Turn the slow cooker to high if using the low setting. Add the zucchini noodles. Cover and cook until the noodles have softened, about 2 minutes. Using two forks, shred the beef.
Spoon the cooking liquid and noodles into serving bowls. Top each serving with the shredded beef, kimchi, onion, and an egg half, if desired. Sprinkle with toasted sesame seeds and serve.
Tip To toast sesame seeds, heat in a skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.
Instant Pot Variation Follow the directions in the first step using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 55 minutes. Use natural release for 10 minutes, then quick release. Add the zucchini noodles, select Sauté and adjust to Less/Low. Follow the remaining directions.
Fill a medium saucepan with about 3 inches of water. Bring to a rolling boil over high heat. Reduce the heat to a rapid simmer (water bubbles are gently breaking the surface). Add the eggs, one at a time, and cook for 7 minutes for a barely set yolk. Remove the eggs with a slotted spoon and cool in a bowl of cold water. Carefully crack and peel the eggs.