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4.91 from 10 votes

Slow Cooker Kimchi Stew with Beef

How to make Kimchi stew with beef using a slow cooker. It is a perfect comfort food for cold wintry days.
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Stew
Cuisine: Korean
Servings: 6
Calories: 418kcal
Author: Sue | My Korean Kitchen



  • 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 minced garlic
  • 1/4 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 gochugaru (Korean chilli flakes) - can reduce this to make it less spicy
  • 1 Tbsp gochujang (Korean chilli paste)


  • 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.


*1 Tbsp = 15 ml, 1 Cup = 250 ml


Calories: 418kcal | Carbohydrates: 2g | Protein: 32g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 307mg | Potassium: 612mg | Vitamin A: 420IU | Vitamin C: 0.9mg | Calcium: 33mg | Iron: 3.9mg