Slow Cooker Kimchi Stew with Beef

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Slow Cooker Kimchi Stew with Beef

I’ve been wanting try using a slow cooker  for some Korean dishes for a while. It seems like a great idea when I run out of time to cook meals most of these days. I first tried this two weekends ago and it turned out quite well and we enjoyed it for 2 meals. Yeah, I intentionally made a lot so that I can save some time cooking with leftovers. After cooking this, I was almost about to publish the recipe on my blog on that same night. But why didn’t I? Because my husband (aka, the taste tester) didn’t give me the ‘go signal’. He said it was a bit too sour. Well, hello~! You normally make Kimchi stew with aged (sour) Kimchi. He hadn’t had Kimchi stew for a very long time (like a year or so), and he doesn’t normally like eating aged Kimchi at all.

Despite the fact, I hesitated to post the recipe and decided to revise it so that it accommodates people who are not used to the sour Kimchi taste. So here is the taste tester approved Slow Cooker Kimchi Stew with Beef (Slow Cooker Kimchi Sogogi Jjigae, 슬로우쿠커 김치 소고기 찌개)! It was very delicious with a slight spicy kick and it wasn’t sour at all. Both the Kimchi and the meat was so tender and it melted away very quickly in our mouth. Even the microwaved leftover was still tender and moist. This recipe is just perfect for anyone on the go constantly. Once you put everything in a slow cooker, you can literally forget about it for a half day. How convenient! I hope you enjoy this warm and comforting dish. :)

Slow Cooker Kimchi Stew with Beef

Ingredients for 6  servings (Prep: 5 mins, Cooking time: 8 hours on a low temperature setting) Main

  • 4 Cups of bite sized Kimchi
  • 1kg Chuck steak – (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 minced garlic
  • ¼ tsp ground black pepper
  • 2 Tbsp rice wine
  • 2 Tbsp sesame oil
  • 1 Tbsp soy sauce – reduce/limit this if you’re using aged Kimchi
  • 1 Tbsp Korean chili powder – reduce this to make it less spicy
  • 1 Tbsp Gochujang

(Note: In my opinion, aged Kimchi is older than 2 weeks+.)

Steps

1. Rince 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.

Step 1. Cut the beef

2. 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.

Step 2. Add all the other ingredients into a slow cooker

3. 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.)

Slow Cooker Kimchi Stew with Beef

After 8 hrs of slow simmering – Both Kimchi and beef was so tender. Almost melting in your mouth.

4. Serve the stew with rice once it is cooked.

Slow Cooker Kimchi Stew with Beef

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5.0 from 3 reviews
Slow Cooker Kimchi Stew with Beef
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Stew
Cuisine: Korean
Serves: 6
Ingredients
Main
  • 4 Cups of bite sized Kimchi
  • 1kg Chuck steak – (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 minced garlic
  • ¼ tsp ground black pepper
  • 2 Tbsp rice wine
  • 2 Tbsp sesame oil
  • 1 Tbsp soy sauce – reduce/limit this if you’re using aged Kimchi
  • 1 Tbsp Korean chili powder – reduce this to make it less spicy
  • 1 Tbsp Gochujang
  • (Note: Aged Kimchi is older than 2 weeks+.)
Instructions
  1. Rince 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.
  2. 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.
  3. 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.)
  4. Serve the stew with rice once it is cooked.

 

About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. Hi, I can’t wait to try this recipe after making a big batch of my own kimchi. However can you please clarify the “rice wine” listed in the ingredients? Is this rice wine vinegar, sake, or perhaps something I’m unaware of that’s simply referred to as rice wine. Thanks

  2. Just love this recipe!

  3. Oh Sue! This is to die for…I love love sour taste in stews, correction Korean stews! So yummy! Your pictures are making me drool! Delicious recipe

  4. A slow cooker has been on my wish list for a while. Must be so convenient to let it cook for you and you can eat for two days (or more)…. so tempting!!! Your kimchi stew looks so good – meat will be so tender after long hours of cooking. :)

    • Don’t you have a slow cooker yet? Oh, you should get it! It’s really convenient to have. I haven’t used it much myself but I’m going to increase my usage with Korean cooking for sure!

  5. The meat must be very tender and flavorful. I love eating kimchi but I’ve never had it in a stew form. It is a great and delicious idea. This is my first time visiting your site and I will sure come back often. Thank you. :)

    • You definitely should try the stew version. It’s very flavourful and it’s a great way to use up some aged Kimchi! :) Thanks for stopping by.

  6. Slow cooker is a perfect tool to cook kimchi stew in. I wish I can dig in to the bowl of this stew with some rice right now.

  7. I’ve pinned & tweeted this. Such an interesting recipe this is. I never thought of using kimchi in a stew.

    • Thanks Jayne! Kimchi stew is a very common every day meal in Korea. Though this is my first time using a slow cooker for Kimchi stew. I’m so happy that I tried this out. :)

  8. Caroline in San Francisco says:

    What a great idea! I recently made a pot roast because I was craving beef. Then I made a big batch of kimchi-soy bean sprouts soup because I was craving Korean food. Your recipe combines the two beautifully! I am so making this. One question: Do you think it will make a difference for the better to brown the meat first or not that much? Thank you!

    • Hi Caroline, I have no idea about the browning side. I’ve never brown the meat first when slow cooking. Does that make any difference? What’s the purpose of it? Does the dish taste better in general? I’m so intrigued! I think you should try the both methods and let me know what you think of it. :) The meat tastes beautiful without browning by the way.

      • Texas Pitou (강아지) says:

        Now thank you Sue for your recipes , and I will try this latest one with great fun, when I brown meat I tend to use my http://cookware.lecreuset.com Crock pot in the stove for 2 hours at 375′F to get the same result a 6 hours slow cooker, since my brains and work requires me to move along in the morning, the stove options works better for me in the long run, Ill let you know how it turns out.

        Somewone asked ” why brown meat?” Being a cook in French Continental Cuisine, my perspective on Browning meat is ; “Strictly speaking, meat doesn’t need to be browned before it’s added to the slow cooker, The caramelized surface of the meat will lend rich flavor to the finished dish. And meat dredged in flour before browning will add body to the sauce (as in this Provençal Beef Stew). ”

        InTexas (Houston) we are blessed with H-Mart in Little Korea, and I can get everything for an authentic Korean Meal from it.. kudos to the web site

        • I wish I live near H-mart too! I know it’s only in the US at the moment, but it would be so convenient to have near by. Lucky you!
          Thanks for your insight on browning meat. I would love to hear about your little experiment.

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