If you’re craving a dish that wraps you in comfort while offering a playful kick, the Sweet and Spicy Korean Beef Stew Recipe is truly an experience to savor. Imagine tender pieces of beef infused with rich soy, a signature pop of gochujang, and a bouquet of vegetables all simmering together—the sweet heat and umami notes are pure magic. This is one of those rare recipes that manages to be both adventurous and deeply soothing, making it perfect for both weeknights and impressive dinner gatherings. Ready to treat yourself and your crew to a soul-soothing culinary journey?
Ingredients You’ll Need
Great news: creating the Sweet and Spicy Korean Beef Stew Recipe doesn’t require a long shopping list, but each ingredient plays a vital role. From aromatic garlic to that signature Korean chili paste, every component has a purpose that builds the stew’s unforgettable flavor and texture.
- Beef chuck or stew meat (2 pounds): Choose well-marbled chunks for ultimate tenderness and flavor as they simmer.
- Vegetable oil (1 tablespoon): This helps sear the beef, creating delicious caramelization that adds depth to your stew.
- Onion, sliced (1): Softened onions create a sweet, mellow backdrop for the spices and heat.
- Garlic, minced (4 cloves): Of course, garlic brings a punchy aroma and layers of boldness to the dish.
- Fresh ginger, grated (1 tablespoon): Ginger’s warmth perks up every bite with a gentle zing.
- Low-sodium soy sauce (½ cup): This is your base layer of savory umami and essential for that signature depth.
- Gochujang (¼ cup): Korean chili paste is the secret weapon—the heart and soul of the stew’s robust flavor and vibrant color.
- Brown sugar (2 tablespoons): A little sweetness balances the spice and rounds out the flavors beautifully.
- Rice vinegar (2 tablespoons): Vinegar brings a pop of brightness, waking up the richness of the stew.
- Sesame oil (1 tablespoon): A drizzle at the end layers in nutty fragrance that’s unmistakable in Korean cooking.
- Beef broth (1 cup): The foundation for your stew’s luscious sauce and fork-tender meat.
- Carrots, cut into chunks (2): Carrots meld sweetness with just the right bite after simmering.
- Potato, cut into chunks (1 large): Potato soaks up all that rich stew flavor for comforting, hearty spoonfuls.
- Daikon radish, peeled and cut into chunks (1 cup, optional): Adds another layer of texture and soaks up flavor like a champ—highly recommended if you have it!
- Green onions, sliced (2, for garnish): Their zesty freshness pops on top of the finished stew.
- Sesame seeds (for garnish): Light, toasty crunch finishes each bowl with a lovely nutty touch.
How to Make Sweet and Spicy Korean Beef Stew Recipe
Step 1: Sear the Beef
Start by heating vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the beef pieces until they’re beautifully browned on all sides. This step is essential for locking in flavor and creating those rich, savory bits that give depth to your stew. Once browned, set the beef aside on a plate.
Step 2: Soften the Aromatics
In the same pot (no need to clean—it’s all flavor!), toss in the sliced onion. Sauté until the onions soften and turn golden, about three to four minutes. Next, stir in the minced garlic and grated ginger and let them cook for a minute until your kitchen fills with that irresistible aroma. This is where the foundation for the Sweet and Spicy Korean Beef Stew Recipe really starts to develop.
Step 3: Build the Broth
Return the browned beef to your pot with the softened aromatics. Pour in the soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and beef broth. Mix everything together, making sure the beef is well-coated and nestled into the fragrant sauce. Turn up the heat and bring it just to a gentle simmer.
Step 4: Slow Simmer for Maximum Tenderness
Cover with a lid, reduce the heat to low, and let your stew bubble away for one and a half to two hours. Every so often, give it a gentle stir and enjoy the tantalizing aromas. This leisurely simmer is what makes the beef ultra-tender and allows the sauce to become luscious and full-bodied.
Step 5: Add the Veggies
With about 30 minutes of cooking time left, add your carrots, potato, and daikon radish (if using). These veggies absorb the stew’s flavors and become tender but not mushy—perfection! Continue simmering until the meat and vegetables are gloriously soft.
Step 6: Rest and Garnish
Once the stew is finished, take it off the heat and let it sit uncovered for about 10 minutes. This slightly thickens the sauce and makes serving easier. Right before you dig in, toss on green onions and sesame seeds for that essential pop of freshness and crunch that the Sweet and Spicy Korean Beef Stew Recipe is famous for.
How to Serve Sweet and Spicy Korean Beef Stew Recipe
Garnishes
Don’t skip the green onions and sesame seeds! These simple finishes add a freshness and gentle crunch that elevate every bowl of Sweet and Spicy Korean Beef Stew Recipe. If you want to go all out, a sprinkle of freshly cracked black pepper or even a few extra drops of sesame oil can add another layer of flavor.
Side Dishes
Traditionally, this stew is best friends with a bowl of hot, fluffy steamed rice. For extra color, serve it with a side of kimchi or lightly pickled cucumbers—the tangy punch is a perfect contrast. You could also set out extra gochujang for those who like it bolder!
Creative Ways to Present
If you’re feeding a crowd, consider serving the stew family-style in a deep pot right at the table. For a fancier touch, ladle portions into individual bowls and garnish each artfully with swirls of green onion, a sprinkle of sesame seeds, and maybe a few thin chili slices. Leftovers? Spoon small portions over a bed of rice and top with a runny fried egg for a next-level lunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet and Spicy Korean Beef Stew Recipe in an airtight container in the fridge. The flavor actually deepens overnight, so the next day’s lunch or dinner is often even tastier than the first go-round! Just be sure it’s cooled before refrigerating to keep everything fresh and vibrant.
Freezing
This stew is a freezer hero. Let it cool completely, then portion into freezer-safe containers (leaving a little room for expansion). It will keep well for up to three months. Thaw overnight in the fridge for best results and minimal texture loss.
Reheating
For best flavor, reheat the Sweet and Spicy Korean Beef Stew Recipe gently on the stovetop over medium-low heat, stirring occasionally until steaming hot. If you’re in a hurry, the microwave works too—just heat in short bursts and stir in between to distribute the heat and avoid overcooking the veggies.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is traditional for its marbling and tenderness, brisket or even short ribs make excellent alternatives. Just remember that leaner cuts may turn out a bit drier, so marbling is key for melt-in-your-mouth results.
Is there a substitute for gochujang if I can’t find it?
If gochujang isn’t available, you can mix sriracha or another chili paste with a little miso and honey. The flavor won’t be exactly the same, but it’ll still give you that irresistible sweet and spicy kick!
How spicy does the Sweet and Spicy Korean Beef Stew Recipe get?
It has a moderate heat thanks to the gochujang, but you can easily dial it up or down. For less spice, reduce the gochujang or add a bit more brown sugar or even a spoonful of honey for extra sweetness.
Can I make this stew in a slow cooker?
Yes! Sear the beef and sauté the aromatics on the stove first, then transfer everything to your slow cooker. Cook on low for 7 to 8 hours or on high for about 4 to 5 hours, adding the vegetables during the last hour of cooking.
What’s the best way to add more vegetables?
You can toss in extra veggies like mushrooms, sweet potato, or even bell peppers during the last 30 minutes of simmering. This is a forgiving dish—just be mindful to cut vegetables in uniform chunks so they cook evenly.
Final Thoughts
Making the Sweet and Spicy Korean Beef Stew Recipe is a rewarding adventure for your kitchen and your taste buds. Once you try it, you’ll come back for that harmonious combo of deep, cozy flavors and a touch of heat time and again. Fire up your stove, gather your favorite people, and treat yourselves to a bowl of pure comfort!
Print
Sweet and Spicy Korean Beef Stew Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Sweet and Spicy Korean Beef Stew recipe is a comforting and flavorful dish that combines tender beef with a rich and savory broth infused with Korean spices. Perfect for a cozy meal any day of the week.
Ingredients
Main Ingredients:
- 2 pounds beef chuck or stew meat, cut into 1½-inch pieces
- 1 tablespoon vegetable oil
For the Stew:
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ cup low-sodium soy sauce
- ¼ cup gochujang (Korean chili paste)
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 cup beef broth
- 2 medium carrots, cut into chunks
- 1 large potato, cut into chunks
- 1 cup daikon radish (optional), peeled and cut into chunks
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Sear the Beef: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches and set aside.
- Prepare the Stew Base: In the same pot, cook onion until soft, then add garlic and ginger. Return the beef to the pot.
- Add Flavor: Stir in soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and beef broth. Simmer covered on low heat for 1½ to 2 hours.
- Add Vegetables: Add carrots, potato, and daikon (if using) for the last 30 minutes of cooking.
- Finish and Serve: Remove from heat and let it rest for 10 minutes. Garnish with green onions and sesame seeds. Serve with steamed rice.
Notes
- Adjust spice level by reducing gochujang or adding honey for sweetness.
- Flavors develop even more when stew is kept overnight.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 10g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 100mg
