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

Serving size

1 person 2 people 4 people

Ingredients

2 onion
2 carrot
4 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

Typical values	per 100g	per portion
Energy	107Kcal	609Kcal
	447kJ	2550kJ
Fat	4.6g	26g
of which saturates	1.6g	9.1g
Carbohydrates	10g	54g
of which sugars	2.6g	15g
Protein	6.7g	38g
Salt	0.4g	2.3g
Fibre	1.5g	8.7g

Back

High protein New 5 plants Slow Cooker

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

Prep time: 15 mins

Total time: 35 mins

Cuisine: Korean

Food group: Beef

This stew comes together in the slow cooker, making busy weeknight that much easier. It stars tender British beef, simmered with golden potatoes, bright carrot and sweet onion. Umami miso paste, fiery gochujang and fragrant ginger & garlic paste infuse the stew with delicious flavour. Throw in some crunchy sugar snap peas at the end, and top with vibrant kimchi to finish. Don't worry - if you don't want to slow cook, you can still cook this recipe on the hob!

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.

Before you start

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

Get started

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

Build the dish

Heat the large frying pan with 1/2 tbsp olive oil on medium-high heat. Once hot, add the beef, onion, carrot 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 and gochujang. Cook for 1 min, until the beef is golden

Time to slow cook

Stir in the potato 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 potato is soft and the beef is cooked through

Final steps

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

Plate up

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 spring onion greens, sesame seeds and kimchi