Put 3 tablespoons oil in a pan on medium or high heat. Add onion, garlic, allspice and 1 tablespoon seasoned salt. Sauté onions on medium high heat until golden. Remove from pan and set aside.

Add 1 tablespoon oil to the pan and turn up to high heat. Season the meat with the remaining seasoned salt. Brown for 1 minute per side until a nice crust develops. This crust creates a maillard reaction and adds another level of flavor to the meat.

Add potatoes and sweet potatoes to the slow cooker. Add onion, barley, and browned meat. In a small bowl, make a slurry of the gochujang, tomato paste and 1 cup of boiling water by mixing well. Then add another 3 cups water to the slurry and incorporate.

Pour mixture into the slow cooker. Food should be mostly covered by water. If you need more water, add 1 cup at a time (and keep track of how many!) until full. Add consommé powder based on how much water used and your package of consommé (mine says 1 ⅓ teaspoon per cup. I know if I use 6 cups of water, I need about 8 teaspoons consommé ). Add to the slow cooker and set it to low for at least 6 hours or until Shabbat lunch, which can be about 18 hours.