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2. 52 Recipes to Keep Your Slow Cooker Bubbling While You're Busy

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   5. Potato and Corn Chowder. This slow-cooked chowder develops layers of flavor as the slow cooker does all the work. Vegetarians can use vegetable stock instead of chicken, and even water would ...

3. 15 Hearty Brisket Recipes for an Easy Weeknight Dinner - AOL

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4. Gopchang-jeongol - Wikipedia

   en.wikipedia.org/wiki/Gopchang-jeongol

   Gopchang-jeongol [1] (곱창전골) or beef tripe hot pot [1] is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. [ 2 ] [ 3 ] Gopchang refers to beef small intestines , [ 4 ] [ 5 ] while jeongol refers to a category of stew or casserole in Korean cuisine . [ 6 ]

5. Gomguk - Wikipedia

   en.wikipedia.org/wiki/Gomguk

   Gomguk (Korean: 곰국), [1] gomtang [2] (곰탕), or beef bone soup [2] refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. [3] The broth tends to have a milky color with a rich and hearty taste. [4]

6. Yukgaejang - Wikipedia

   en.wikipedia.org/wiki/Yukgaejang

   Yukgaejang [1] (육개장, 肉개醬) or spicy beef soup [1] is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is thought to be healthful and is popular ...

7. 38 Instant Pot Soup Recipes for Lazy Cooks (and Busy Nights)

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8. Here's how to make a classic pot roast in your Instant Pot - AOL

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   Close Instant Pot using lid and cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has ...

9. Gopchang - Wikipedia

   en.wikipedia.org/wiki/Gopchang

   Gopchang of pork big intestines is usually called dwaeji-gopchang (돼지곱창; "pig gopchang").. In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is called yang-gopchang (양곱창; "rumen gopchang"), [5] while the one prepared with beef reed tripe is called makchang (막창; "last tripe"), [5] and the one with beef large intestines is called daechang (대창 ...