Serving size

1 person 2 people 4 people

Ingredients

2 onion
2 carrot
3 large potatoes
2 spring onion
10g beef stock powder

(Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
1 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
4 tbsp cornflour (use half)
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
4 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
600g beef strips
80g sugar snap peas
1 tsp black sesame seeds (Sesame)
50g kimchi

(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)

Allergens

Contains: Soya, Sesame

Nutritional Information

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High protein New 5 plants

Korean-style Beef Stew with Gochujang, Sugar Snap Peas & Kimchi

Prep time: 15 mins

Total time: 35 mins

Cuisine: Korean

Food group: Beef

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Pull out a large lidded frying pan, a slow cooker (if using), a measuring jug & a peeler

Cut the onions into 1cm thick slices. Halve the carrots lengthways, then cut into 1cm half-moons. Dice the potato into 2cm chunks (peel optional). Thinly slice the spring onion greens, cut the spring onion whites into 2cm pieces
In the measuring jug, dissolve the beef stock and miso paste in 450ml hot water

Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the beef, onion and spring onion whites and cook for 6 mins. Season with salt and pepper
Sprinkle in 1 tbsp of cornflour and cook for a further 1 min, until everything is coated, then add the ginger garlic paste, gochujang and carrots. Cook for 1 min, until the beef is golden and cooked through

Stir in the potatoes and stock mixture and bring to a boil, then transfer to your slow cooker and cook on low for 4-5 hours
If using the hob, pop a lid on, and simmer for 18-20 mins, until the potatoes are soft

Dissolve the remaining 1 tbsp cornflour in the measuring jug with 50ml cold water
When the stew has 5 mins remaining, add the cornflour mix and the sugar snap peas and cook for the remaining time, until the sauce thickens

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Serve the beef stew into bowls, topped with the remaining spring onion, sesame seeds and kimchi