Name: Sweet and Spicy Korean Beef Stew Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Korean
Ingredients: 2 lbs beef chuck roast, cut into 2-inch cubes; 1 tablespoon vegetable oil; 1 yellow onion, sliced; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1/2 cup low-sodium soy sauce; 1/4 cup gochujang (Korean chili paste); 2 tablespoons brown sugar; 1 tablespoon sesame oil; 1/4 cup rice vinegar; 2 cups beef broth; 2 medium carrots, cut into chunks; 1 large potato, peeled and cubed; 1 cup daikon radish or regular radish, optional, cut into chunks; 2 green onions, sliced; 1 teaspoon sesame seeds

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Get ready to meet your new favorite cozy meal! This Sweet and Spicy Korean Beef Stew Recipe is the ultimate comfort food—rich, soulful, and absolutely brimming with bold flavor. With fall-apart tender beef and a sauce that perfectly balances heat, sweetness, and tang, each spoonful is like a warm hug. Whether you’re a seasoned Korean food fan or dipping your toes into something new, this stew wraps you in generosity and vibrant taste—exactly what you need on chilly evenings or when you want to impress friends and family with something unexpectedly special.

Sweet and Spicy Korean Beef Stew Recipe - Recipe Image

Ingredients You’ll Need

One of the magical things about this Sweet and Spicy Korean Beef Stew Recipe is just how straightforward the ingredient list is—you’ll find most of these staples in your pantry or your nearest international aisle. Each component is thoughtfully chosen to build layer upon layer of flavor, color, and a truly unforgettable texture that defines great Korean stew.

Beef chuck roast (2 lbs, cut into 2-inch cubes): The marbled texture ensures melt-in-your-mouth bites after a slow simmer.
Vegetable oil (1 tablespoon): For searing the beef to seal in all those incredible juices.
Yellow onion (1, sliced): Adds sweetness and depth as it caramelizes in the pot.
Garlic (4 cloves, minced): Essential for that big, aromatic base.
Fresh ginger (1 tablespoon, grated): Gives the stew a zesty warmth that shines through every bite.
Low-sodium soy sauce (1/2 cup): The umami backbone—go for low-sodium to keep things perfectly seasoned.
Gochujang (1/4 cup): That iconic Korean chili paste brings the signature sweet-smoky heat.
Brown sugar (2 tablespoons): Balances the fire and deepens the stew with just the right touch of sweetness.
Sesame oil (1 tablespoon): Adds luscious richness and a toasty, nutty finish.
Rice vinegar (1/4 cup): Brightens up the sauce, making every spoonful pop.
Beef broth (2 cups): The flavorful liquid basis that ties all the elements together.
Carrots (2 medium, cut into chunks): They sweeten the deal and add gorgeous color.
Potato (1 large, peeled and cubed): Soaks up all that sauce, making bites soft and satisfying.
Daikon radish or regular radish (1 cup, optional, cut into chunks): A classic addition—if you can find it, it adds juicy freshness.
Green onions (2, sliced, for garnish): Sprinkled on top for color and a hint of sharpness.
Sesame seeds (1 teaspoon, for garnish): A simple finish for a little crunch and visual flair.

How to Make Sweet and Spicy Korean Beef Stew Recipe

Step 1: Sear the Beef

Start by heating up your Dutch oven or heavy-bottomed pot over medium-high heat. Add the vegetable oil and, in batches, carefully lay in the beef cubes—don’t crowd the pot! Sear each piece on all sides until beautifully browned. The golden crust gives your stew those crave-worthy, deep flavors. Once browned, transfer the beef to a plate and set aside. This little extra step makes all the difference for that classic, slow-simmered richness in the Sweet and Spicy Korean Beef Stew Recipe.

Step 2: Build Your Aromatic Base

With the beef out, toss in the sliced onions and let them sweat and soften for 3 to 4 minutes. Stir occasionally, scraping up the flavorful brown bits from the bottom of the pot. Next, add the minced garlic and grated ginger—your kitchen is about to smell amazing. Let them cook for just a minute, until the aroma is irresistible.

Step 3: Create the Flavorful Sauce

Add the soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, and beef broth right into the pot. Stir everything together until it’s one gorgeous, reddish-brown mixture. The gochujang is the key player here, giving you that wonderful heat and sweetness unique to Korean cuisine. Don’t hesitate to adjust it to your preferred spice level at this stage.

Step 4: Simmer with Veggies and Beef

Return the seared beef cubes to the pot, along with your carrot, potato, and daikon chunks (if you’re using radish). Bring the liquid to a gentle simmer, then drop the heat to low and cover. Let the Sweet and Spicy Korean Beef Stew Recipe bubble away for 1.5 to 2 hours. The magic happens low and slow—the beef gets fork-tender, and the vegetables soak up every drop of flavorful broth.

Step 5: Rest and Garnish

Take the pot off the heat and let it sit, uncovered, for about 10 minutes. This lets the flavors settle and thickens the sauce a touch. Right before serving, scatter sliced green onions and sesame seeds over the top for a fresh, eye-catching finish that brings out every dimension of the Sweet and Spicy Korean Beef Stew Recipe.

How to Serve Sweet and Spicy Korean Beef Stew Recipe

Garnishes

Finish your bowl with a handful of sliced green onions and a sprinkle of sesame seeds. The fresh sharpness of green onion cuts through the deep flavors, while those tiny sesame seeds add a touch of crunch and a nutty top note that’s wildly satisfying with every mouthful.

Side Dishes

Steamed rice is a must—its fluffy grains are the perfect canvas for ladling up all that saucy goodness. For extra authenticity, add a side of kimchi or lightly dressed pickled cucumbers. If you want something lighter, a bowl of glass noodles works beautifully to soak up the robust broth from the Sweet and Spicy Korean Beef Stew Recipe.

Creative Ways to Present

For a party-ready twist, serve the stew in individual stone bowls that hold heat and make every serving extra special. Try topping each bowl with a soft-poached egg for a decadent finish, or serve family-style in a big, beautiful pot at the center of your table. Stack colorful banchan (Korean side dishes) around the main event to create a feast for the eyes and appetite!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge. You’ll find the flavors deepen overnight, so don’t be surprised if your bowl tastes even more irresistible the next day! The beef and veggies keep their texture for up to 4 days, making it an ideal meal-prep candidate.

Freezing

This Sweet and Spicy Korean Beef Stew Recipe freezes like a dream. Cool the stew completely and portion it into freezer-safe containers (leaving a little room for expansion). It’ll stay fresh and delicious for up to 3 months—just thaw in the fridge overnight when you’re ready to indulge again.

Reheating

For the best results, reheat the stew gently on the stovetop over low-medium heat, stirring occasionally until it’s piping hot. If you’re in a rush, microwave individual servings in short bursts, stirring in between. Add a splash of broth or water if needed to loosen the sauce.

FAQs

How spicy is this Sweet and Spicy Korean Beef Stew Recipe?

It’s wonderfully balanced—the gochujang gives it a warm, lingering heat without being overwhelmingly spicy. If you prefer a milder taste, simply use less gochujang, or more if you like a real kick!

Can I use a different cut of beef?

Absolutely! While chuck roast gives the ideal tenderness and flavor, you can use brisket or even short ribs for similarly delicious results. The key is a well-marbled, slow-cooking cut.

What can I substitute for gochujang?

Gochujang is unique, but in a pinch, you can mix equal parts miso paste and sriracha or another chili paste. The flavor will be a bit different, but you’ll still get that essential sweet-heat foundation.

Is this stew gluten-free?

As written, you’ll need to swap in a gluten-free soy sauce or tamari and make sure your gochujang is gluten-free (many traditional brands contain wheat). With those substitutes, you’re all set!

Can I add extra vegetables?

Definitely! Feel free to bulk it up with chunks of sweet potato, mushrooms, or bell peppers—the braising liquid welcomes all kinds of tender, hearty veggies.

Final Thoughts

If you’re looking for a soul-satisfying meal that offers maximum flavor with minimal fuss, you can’t go wrong with this Sweet and Spicy Korean Beef Stew Recipe. Each spoonful is a celebration—you don’t need a special occasion to treat yourself and your loved ones. Give it a try, and savor the comforting magic for yourself!

Sweet and Spicy Korean Beef Stew Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Sweet and Spicy Korean Beef Stew recipe is a hearty and flavorful dish that combines tender beef with a rich and aromatic broth. The perfect balance of sweet and spicy flavors makes it a comforting meal, especially on chilly days.

Ingredients

Scale

Beef Stew:

2 lbs beef chuck roast, cut into 2-inch cubes
1 tablespoon vegetable oil
1 yellow onion, sliced
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 cup low-sodium soy sauce
1/4 cup gochujang (Korean chili paste)
2 tablespoons brown sugar
1 tablespoon sesame oil
1/4 cup rice vinegar
2 cups beef broth
2 medium carrots, cut into chunks
1 large potato, peeled and cubed
1 cup daikon radish or regular radish, optional, cut into chunks

Garnish:

2 green onions, sliced
1 teaspoon sesame seeds

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Instructions

Heat the vegetable oil: In a large Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the beef: Add the beef cubes in batches and sear on all sides until browned. Remove and set aside.
Sauté aromatics: In the same pot, sauté sliced onion until softened. Add garlic and ginger, cook for 1 minute.
Add sauce: Stir in soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, and beef broth. Return beef to the pot with carrots, potato, and daikon if using.
Simmer: Cover and simmer on low heat for 1.5 to 2 hours until beef is tender.
Rest and garnish: Let stew sit for 10 minutes before serving. Garnish with green onions and sesame seeds.