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Slow Cooked Beef with Kimchi

Slow Cooked Beef with Kimchi

Course Main Course
Keyword asian food, beef, dinner
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 1 tsp. Grapeseed Oil or any on hand
  • 1 1/2 pounds boneless chuck roast or beef tenderloin cut into 1-2 inch cubes
  • 1 onion chopped
  • 1 Carrot sliced or shredded
  • 4 garlic cloves minced
  • 1 tsp. Fresh ginger minced
  • 1 cup beef broth reduced sodium
  • 1 bay leaf
  • 2 Tbs. soy sauce  low-sodium
  • 2 tsp. Mirin or any Rice wine
  • 1 Tbs. Gochujang use 1/2 Tbsp. for less spicy
  • 1 cup water
  • 2 cups chopped Kimchi
  • 1 Tbs. Sesame oil
  • 1 Tbs. sesame seeds toasted, for garnish
  • 2 Scallions for garnish chopped


  1. Preheat the oil in the saute or frying pan then add beef cubes in and in the single layer let them cook for 4-5 minutes or until all the pieces are browned on all sides. Take it out of the pan and onto the plate.
  2. Turn the heat on low and add onion and carrot, stir fry for few minutes then add garlic, ginger, stir fry to infuse oil with all the ingredients, then scrape the bottom while adding beef broth and bay leaf.
  3. Add soy sauce and mirin (rice wine). Add gochujang and mix it in while the broth is bubbling, then return the meat add water and bring to a boil; cover, reduce heat on low and simmer for 1 hour to an hour and a half. Adjust the heat so the mixture simmers steadily, stir occasionally, until the meat is tender, depending on the cut you used. If the liquid goes down, you can always add a little bit more.
  4. After 1 hour (or hour and a half)of simmering take out bay leaf, add the chopped kimchi, and cook for the next 20 minutes. Uncover, then taste and adjust seasoning. You may add more salt if necessary. Stir in sesame oil if desired.
  5. Serve immediately over cooked rice with a sprinkle of sesame seeds and scallions.

Recipe Notes

Yes, you can transfer everything in the slow cooker and cook for more than an hour and 20 minutes. Once the beef is tender it's done; depending on the cut that you are using it may take less or more than the time in the recipe. Tenderloin cooks faster! Mirin is a cooking sweet rice wine, it is not vinegar and shouldn't be confused with one another. You can omit it and use sugar, Sake or any other Rice wines if you desire. For less spicy, use less Korean Chili Pepper paste and of course look at the number on the gochujang package...I used #3 which is medium spicy, really mild taste, but you can go higher for spicier.

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