Slow-Cooker Korean Beef & Cabbage Stew Recipe

Recipe By Slurrp

This Slow-Cooker Korean Beef & Cabbage Stew is a hearty and flavorful dish that combines tender beef, cabbage, and a delicious Korean-inspired sauce. The beef is slow-cooked to perfection, resulting in melt-in-your-mouth meat that is infused with the rich flavors of soy sauce, ginger, and garlic. The cabbage adds a nice crunch and sweetness to the stew, making it a satisfying and nutritious meal. Serve this stew with steamed rice for a complete and comforting dinner.

4.7
29 Rating -
Rate
Non Vegdiet
3hr 25minstotal
3hr 25m.total
Slow-Cooker Korean Beef & Cabbage Stew
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Ingredients for Slow-Cooker Korean Beef & Cabbage Stew Recipe

  • 0.19 pound Beef Chuck Roast, Cut Into Bite Sized Pieces
  • 1/2 cup Cabbage, Thinly Sliced
  • 0.13 Onion, Thinly Sliced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 tablespoon Ginger, Grated
  • 0.03 cup Soy Sauce
  • 1/4 tablespoon Brown Sugar
  • 0.13 tablespoon Sesame Oil
  • 1/4 cup Beef Broth
  • as per your need Steamed Rice, For Serving
  • as needed Green Onions And Sesame Seeds, For Garnish

Directions: Slow-cooker Korean Beef & Cabbage Stew Recipe

Cooking Directions

  • STEP 1.In a slow cooker, combine beef, cabbage, onion, garlic, ginger, soy sauce, brown sugar, sesame oil, and beef broth.
  • STEP 2.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the beef is tender.
  • STEP 3.Once cooked, skim off any excess fat from the surface of the stew.
  • STEP 4.Serve the stew hot with steamed rice and garnish with green onions and sesame seeds, if desired.

Cooking Tips

  • For extra flavor, marinate the beef in the sauce for a few hours before cooking.
  • If you prefer a thicker stew, mix cornstarch with water and add it to the slow cooker during the last 30 minutes of cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator.
  • Reheat the stew in a saucepan over medium heat until heated through.
  • Serve the stew with steamed rice and garnish with fresh green onions and sesame seeds.
Nutrition
value
233
calories per serving
14 g Fat17 g Protein8 g Carbs4 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    17g
  • Carbs
    8g
  • Fiber
    4g

MacroNutrients

  • Carbs
    8g
  • Protein
    17g
  • Fiber
    4g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    154mg
  • Iron
    4mg
  • Vitamin A
    211mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    37mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    66mg
  • Manganese
    1mg
  • Phosphorus
    196mg
  • Selenium
    17mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp