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
Scale
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
