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.
Servings: 6
Calories: 418kcal
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 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 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
*1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition
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