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

Serving size

1 person 2 people 4 people

Ingredients

1 onion
1 carrot
2 large potatoes
1 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)
300g beef strips
1 tbsp cornflour
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 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)
80g sugar snap peas
25g kimchi

(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
1 tsp sesame seeds (Sesame)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	653Kcal
	463kJ	2732kJ
Fat	4.3g	25g
of which saturates	1.6g	9.2g
Carbohydrates	11g	64g
of which sugars	2.9g	17g
Protein	6.9g	41g
Salt	0.42g	2.5g
Fibre	1.9g	11g

Ingredients

1 tsp black sesame seeds (use half) (Sesame)
80g sugar snap peas (use half)
25g kimchi (use half)

(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
150g beef strips
1 tbsp cornflour (use half)
4 tbsp gochujang paste (use half) (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)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp white miso paste (use half) (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
10g beef stock powder (use half)

(Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
1 spring onion
2 large potatoes
1 carrot (use half)
1 onion (use half)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	912Kcal
	460kJ	3817kJ
Fat	3.7g	30g
of which saturates	1.3g	10g
Carbohydrates	13g	108g
of which sugars	2.8g	24g
Protein	5.8g	48g
Salt	0.43g	3.5g
Fibre	1.9g	16g

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Prep in 10 High protein 1/3 daily fibre New 6 plants Slow Cooker

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

Name: Korean-style Beef Stew with Gochujang, Sugar Snap Peas & Kimchi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 onion; 1 carrot; 2 large potatoes; 1 spring onion; 10g beef stock powder; 1 tbsp white miso paste; 300g beef strips; 1 tbsp cornflour; 4 tsp ginger & garlic paste; 2 tbsp gochujang paste; 80g sugar snap peas; 25g kimchi; 1 tsp sesame seeds

Prep time: 10 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.

Before you start

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

Start the prep

Cut the onion into 1cm thick wedges. Halve the carrot 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 350ml hot water (200ml for 1 person)

Build the dish

Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the beef, onion wedges and spring onion whites and cook for 6 mins. Season with salt and pepper
Sprinkle in half the 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

Time to slow cook

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

Final steps

Dissolve the remaining cornflour to the measuring jug with 50ml cold water (25ml for 1 person)
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
Share the beef stew between bowls, topped with the remaining spring onion, sesame seeds and kimchi