Slow Cooker Kimchi Stew with Beef
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 hrs
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Total Time
8 hrs 5 mins
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Servings
6
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Calories
418 kcal
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Course
Main Course
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Cuisine
Korean
Slow Cooker Kimchi Stew with Beef
Description
This stew features bite-sized pieces of chuck steak cooked slowly with kimchi and a flavor-rich sauce including minced garlic, black pepper, rice wine, sesame oil, soy sauce, and spicy Korean chili components. The meats’ fat content contributes to tenderness as it simmers. The layering of kimchi and meat in the slow cooker allows flavors to meld thoroughly over 8 hours on low heat.
The flavor profile is complex, balancing the fermented tanginess of kimchi with the heat from chili flakes and paste, deep umami from soy sauce, and a touch of nuttiness from sesame oil. The texture includes softened vegetables and succulent, tender meat chunks, making the stew satisfying and comforting.
It is typically served hot over rice to absorb the stew’s robust broth. The stew can be eaten as early as 5 hours into cooking, but an additional 3-hour simmer improves tenderness and flavor melding. For variations, pork or other meats with some fat can be substituted for chuck steak.
Preparing in a slow cooker maximizes convenience and ensures a well-developed taste. The recipe uses standard measure conversions with tablespoons (15 ml) and cups (250 ml) to guide ingredient amounts.
Ingredients
Main
- 4 cups kimchi cut into bite sized
- 1 kg chuck steak (2.2 pounds), This can be substituted with other kinds of meat e.g. pork. Meat with some sorts of fat would make the meat tenderer. I tried using fatless meat before and it was a bit tough.
Sauce – mix these in a bowl
- 2 cup water
- 1 Tbsp garlic minced
- 1/4 tsp black pepper ground
- 2 Tbsp rice wine
- 2 Tbsp sesame oil
- 1 Tbsp soy sauce – reduce/limit this if you’re using aged kimchi
- 1 Tbsp gochugaru (Korean chili flakes) - can reduce this to make it less spicy
- 1 Tbsp gochujang (Korean chili paste)
Instructions
- Rinse the steak in cold running water to get rid of the blood. Pat it dry with some kitchen paper. Cut them into small chunk pieces.
- Add all ingredients in a slow cooker. In the order of 2 cups of kimchi – steak – 2 cups of kimchi – Sauce. The order of placement shouldn’t really matter too much, but I thought steak would absorb the kimchi and seasoning taste better by being sandwiched.
- Set the slow cooker on low heat and cook it for 8 hours. Stir it a bit occasionally. (The food is ready to eat from the 5th hour. However, an additional three-hour simmering makes the kimchi and the meat even tenderer.)
- Serve the stew with rice once it is cooked.
Notes
- Using meat with some fat, like chuck steak or pork, results in more tender stew; lean meat may be tougher.
- The stew can be consumed after 5 hours but benefits from a total of 8 hours slow cooking for optimal flavor and tenderness.
- Standard volume measures: 1 tablespoon equals 15 ml, 1 cup equals 250 ml.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 2g | 1% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 113mg | 38% |
| Sodium | 307mg | 13% |
| Potassium | 612mg | 13% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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