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

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lime
3 garlic clove
4cm fresh ginger
½ tsp shichimi togarashi

(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
2 onion
4 carrot
3 large potatoes
4 spring onion
10g beef stock powder

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

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
8 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

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	607Kcal
	425kJ	2540kJ
Fat	4.4g	27g
of which saturates	1.5g	9.1g
Carbohydrates	9g	53g
of which sugars	4.1g	25g
Protein	6.4g	38g
Salt	0.46g	2.8g
Fibre	1.5g	9.0g

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High protein 5 plants Low sat fat Slow Cooker

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

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 and garlic infuse the stew with delicious flavour. Throw in some crunchy sugar snap peas at the end, and top with zingy gochujang, lime and spring onion drizzle. 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 & a grater

Get started

Finely slice the onions. Halve the carrots lengthways, then cut into 2cm 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. Finely grate or crush the ginger and garlic into a paste
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 and onion then cook for 6 mins, until golden
Add the carrot, spring onion whites, ginger and garlic. Cook for a further 3-4 mins, until softened. Season with salt and pepper

Time to slow cook

Stir in the potato, stock mixture and half the gochujang paste. 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

Make the spring onion & gochujang drizzle

Meanwhile, add the finely sliced spring onion greens to the small bowl. Add the juice from half the lime and the remaining gochujuang paste. Set aside
When the stew has 5 mins remaining, add the sugar snap peas and cook for the remaining time. Season to taste

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 & gochujang drizzle, the remaining lime, cut into wedges and the togorashi