Description
This Sweet and Spicy Korean Beef Stew features tender cubes of beef chuck simmered in a flavorful blend of soy sauce, gochujang, garlic, and ginger. Enhanced with carrots and potatoes, this hearty stew combines deep, savory, and spicy flavors with a touch of sweetness, making it a perfect comforting meal that captures the essence of Korean cuisine.
Ingredients
Scale
Beef and Main Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup gochujang (Korean red chili paste)
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cups beef broth
- 2 medium carrots, cut into chunks
- 1 large potato, peeled and cubed
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
Garnishes
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Sear the Beef: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in a single layer and sear until browned on all sides, working in batches if necessary to avoid overcrowding. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add the sliced onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until fragrant and softened, releasing their flavors into the oil.
- Add Sauces and Spices: Stir in the soy sauce, gochujang, brown sugar, sesame oil, and black pepper into the pot with the aromatics, combining everything thoroughly.
- Simmer the Beef: Return the seared beef cubes to the pot and pour in the beef broth. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover the pot and cook for 1.5 to 2 hours, until the beef is very tender and flavorful.
- Add Vegetables: Add the carrots and potatoes to the stew. Continue cooking, covered, for another 25 to 30 minutes until the vegetables are soft and the stew has thickened slightly.
- Finish the Stew: Stir in the rice vinegar to brighten the flavors. Taste and adjust seasoning if needed.
- Serve: Ladle the stew into bowls and garnish with chopped green onions and toasted sesame seeds if desired. Serve hot alongside steamed rice or crusty bread for a satisfying meal.
Notes
- For extra heat, add a teaspoon of gochugaru (Korean red pepper flakes) when adding the sauces.
- This stew pairs perfectly with steamed rice or crusty bread to soak up the flavorful broth.
- Leftovers taste even better the next day after flavors have had time to meld and develop further.
- Use low-sodium soy sauce to control overall saltiness in the stew.
- Beef chuck is preferred for its tenderness and rich flavor after slow simmering.
