My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (23)
Slow Cooker Kimchi Stew with Beef
NUTRITION · PER SERVING485M COOK
CAL 22%·PRO 90%
CARBS 5G4% OF CAL
2G FIBER2G SUGAR1G OTHER
FAT 28G55% OF CAL
10G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooked Korean beef and kimchi stew that is deeply flavorful and comforting. The spicy fermented kimchi, tender beef, and aromatic gochujang create a warming dish perfect for cold weather.
mainkoreansoupbeef⏲️ slow cookerdairy free
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Nutrition & ingredients
Ingredients
serves 6- 4 cups kimchi (cut into bite sized)
- 1 kg chuck steak
- 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))
At a glance
PER SERVING · TIME 485M
CAL 22%·PRO 90%
CARBS 5G4% OF CAL
2G FIBER2G SUGAR1G OTHER
FAT 28G55% OF CAL
10G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 8h
- Sodium
- 1313mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 686mg
- Calcium
- 59mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.