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
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.
Notes
- Adjust the spice level by adding more or less gochujang.
- Serve with rice or glass noodles.
- Leftovers taste better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 490
- Sugar: 10g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
