If you crave a dish that wraps you in warmth and excitement with every bite, the Sweet and Spicy Korean Beef Stew Recipe is about to become your new favorite. This stew balances melt-in-your-mouth beef with a bold, savory sauce that’s both sweet and spicy, thanks to a magical mix of gochujang, soy, and a touch of sugar. Each spoonful is packed with tender vegetables, aromatic ginger and garlic, and layers of flavor that only deepen as the stew simmers. Whether you’re looking for a cozy weeknight dinner or a crowd-pleaser to impress friends, this Sweet and Spicy Korean Beef Stew Recipe delivers comfort and a little thrill in every bowl.
Ingredients You’ll Need
Gathering your ingredients is half the fun, and for this Sweet and Spicy Korean Beef Stew Recipe, every component plays a starring role. Simple pantry staples combine with a few Korean essentials to create a stew that’s rich in color, texture, and taste—each ingredient adds something special, so don’t skip a thing!
- Beef chuck roast (2 pounds, cut into 2-inch cubes): Perfectly marbled for tenderness and flavor as it simmers away.
- Vegetable oil (1 tablespoon): Helps you achieve that crucial golden sear on the beef.
- Onion (1 small, sliced): Builds a sweet, mellow base that melts into the stew.
- Garlic (4 cloves, minced): Infuses the broth with irresistible aroma and depth.
- Fresh ginger (1 tablespoon, minced): Adds a zesty brightness and subtle heat.
- Low-sodium soy sauce (1/2 cup): Brings savory umami and balances the sweetness.
- Gochujang (1/4 cup): This Korean chili paste is the key to that signature kick and deep red color.
- Brown sugar (1/4 cup): Rounds out the heat with a touch of caramel sweetness.
- Rice vinegar (2 tablespoons): Lifts and brightens the sauce, keeping it from feeling heavy.
- Sesame oil (1 tablespoon): Offers a nutty, toasty finish unique to Korean stews.
- Beef broth (1 1/2 cups): Deepens the stew’s flavor and ensures everything stays juicy and saucy.
- Carrots (2 medium, sliced): Add sweetness and beautiful pops of orange.
- Potato (1 large, peeled and cubed): Soaks up the sauce and makes each bite extra hearty.
- Black pepper (1 teaspoon): For a gentle heat that ties the flavors together.
- Sesame seeds (1 teaspoon, optional): Sprinkle on top for crunch and a touch of elegance.
- Sliced green onions (for garnish): Fresh, peppery, and the perfect color contrast.
How to Make Sweet and Spicy Korean Beef Stew Recipe
Step 1: Sear the Beef
Start by heating your vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef cubes in a single layer—don’t crowd the pan! Sear them in batches, browning all sides for about 3–4 minutes per batch. This step locks in flavor and creates those tasty caramelized bits that make the Sweet and Spicy Korean Beef Stew Recipe truly unforgettable. Remove the beef and set aside, but don’t clean the pot—you want all those meaty bits for the next step!
Step 2: Build the Flavor Base
In the same pot (with all that delicious fond left behind), add the sliced onion, minced garlic, and minced ginger. Sauté for 2–3 minutes, stirring often, until they are soft and fragrant. This trio forms the backbone of the stew’s aroma, infusing every bite with warmth and depth. Don’t rush—let them turn golden and let the kitchen fill up with their incredible scent.
Step 3: Create the Sauce
Now it’s time for the sauce to shine! Stir in the low-sodium soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and beef broth. Stir well to combine, using your spoon to scrape up any browned bits from the bottom of the pot. This is where the Sweet and Spicy Korean Beef Stew Recipe gets its signature color and complex flavor—it should look and smell irresistible already.
Step 4: Simmer the Stew
Return the seared beef (and any juices) to the pot, stirring to coat every piece in that luscious sauce. Cover the pot and reduce the heat to low. Let it simmer gently for 1 1/2 hours, checking and stirring every so often. This slow cook transforms the beef into fork-tender bites and allows all the flavors to meld beautifully.
Step 5: Add Vegetables and Finish
After the initial simmer, it’s time for the carrots and potatoes to join the party. Add them to the pot, stir, and continue cooking uncovered for another 30–40 minutes. By the end, the vegetables will be perfectly soft, and the sauce will have thickened into a glossy, mouthwatering gravy. Taste and adjust seasoning if needed, then get ready to serve your Sweet and Spicy Korean Beef Stew Recipe hot and fresh!
How to Serve Sweet and Spicy Korean Beef Stew Recipe
Garnishes
For a truly authentic and beautiful finish, sprinkle your stew with sesame seeds and a generous handful of sliced green onions. The sesame seeds add a gentle crunch, while the green onions bring freshness and a pop of color that makes every bowl look restaurant-worthy. Don’t skip these—they make the Sweet and Spicy Korean Beef Stew Recipe extra special!
Side Dishes
This stew absolutely shines when paired with a bowl of fluffy steamed rice, which soaks up every drop of that sweet and spicy sauce. For an even more complete Korean-inspired meal, serve with kimchi, pickled radishes, or a simple cucumber salad. The cool, tangy sides balance the richness of the stew and round out the experience.
Creative Ways to Present
If you want to impress, ladle the stew into deep bowls, top with garnishes, and serve with a side of toasted sesame baguette or crispy rice cakes. For gatherings, try presenting the Sweet and Spicy Korean Beef Stew Recipe family-style in a large cocotte—let everyone help themselves for a warm, communal feel. You can also spoon it over noodles for a fun twist!
Make Ahead and Storage
Storing Leftovers
Sweet and Spicy Korean Beef Stew Recipe actually gets better the next day as the flavors deepen. Store cooled leftovers in an airtight container in the fridge for up to 4 days. The stew will thicken as it sits, so you may want to add a splash of broth or water when reheating.
Freezing
This stew freezes beautifully! Let it cool completely, then portion into freezer-safe containers or zip-top bags. It will keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.
Reheating
To reheat, warm the stew gently on the stovetop over low heat, stirring occasionally and adding a bit of broth if needed to loosen the sauce. You can also microwave individual portions, but cover loosely to avoid splatters. The beef should stay tender and the sauce will taste even more delicious as the flavors continue to blend.
FAQs
Can I make the Sweet and Spicy Korean Beef Stew Recipe in a slow cooker?
Absolutely! Follow the searing and sautéing steps first, then transfer everything to your slow cooker. Cook on low for 7–8 hours until the beef is melt-in-your-mouth tender. Add carrots and potatoes for the last 2 hours of cooking for best texture.
Is there an easy way to adjust the spice level?
Definitely! If you’re sensitive to heat, simply use less gochujang or choose a mild version. For extra kick, add a diced fresh chili or a pinch of Korean chili flakes (gochugaru). It’s easy to tailor the Sweet and Spicy Korean Beef Stew Recipe to your own taste buds.
What kind of beef works best for this stew?
Beef chuck roast is ideal because it becomes tender and flavorful after a long simmer. You can also use brisket, short ribs, or even stew meat—just make sure the pieces are well-marbled for the richest result.
Can I make the Sweet and Spicy Korean Beef Stew Recipe ahead for a party?
Yes, and you should! The flavors only improve with time, so make it the day before and refrigerate overnight. Reheat gently before serving, and don’t forget the fresh garnishes for that wow factor.
Are there any vegetarian substitutions for this recipe?
For a meatless version, substitute the beef with extra-firm tofu, mushrooms, or a mix of hearty vegetables like eggplant and zucchini. Use vegetable broth instead of beef broth, and adjust cooking time as needed. The sweet and spicy sauce is just as addictive!
Final Thoughts
If you’re ready to add a burst of bold flavor and cozy comfort to your table, I can’t recommend this Sweet and Spicy Korean Beef Stew Recipe enough. Each simmering pot promises big smiles and happy bellies, so gather your ingredients and treat yourself (and your loved ones) to a new tradition. Happy cooking!
Print
Sweet and Spicy Korean Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Non-Vegetarian
Description
This Sweet and Spicy Korean Beef Stew is a hearty and flavorful dish featuring tender chunks of beef chuck roast simmered in a rich, savory broth with a perfect balance of sweet brown sugar and spicy gochujang. Enhanced with aromatic garlic, ginger, and sesame oil, and loaded with tender carrots and potatoes, this stew is comfort food with a Korean-inspired twist. Perfect for a warming family meal, it’s delicious served over steamed rice and garnished with sesame seeds and green onions.
Ingredients
Beef and Broth
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1 tablespoon vegetable oil
- 1 1/2 cups beef broth
Vegetables and Aromatics
- 1 small onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium carrots, sliced
- 1 large potato, peeled and cubed
Seasonings and Sauces
- 1/2 cup low-sodium soy sauce
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
Garnish
- 1 teaspoon sesame seeds (optional)
- Sliced green onions for garnish
Instructions
- Sear the Beef: Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 3–4 minutes per batch. Remove and set aside.
- Sauté Aromatics: In the same pot, add the sliced onion, minced garlic, and minced ginger. Cook for 2–3 minutes until fragrant and softened, stirring frequently to prevent burning.
- Build the Sauce: Stir in the low-sodium soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and beef broth. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Simmer the Beef: Return the seared beef cubes to the pot and stir to coat with the sauce. Cover the pot and reduce the heat to low. Let the stew simmer gently for 1 1/2 hours, stirring occasionally to prevent sticking.
- Add Vegetables: Add the sliced carrots and cubed potatoes to the pot. Continue to cook uncovered for another 30–40 minutes, or until the beef is fork-tender and the vegetables are soft but not mushy.
- Finish and Serve: Adjust seasoning with black pepper as desired. Serve the stew hot over steamed rice and garnish with optional sesame seeds and sliced green onions for a fresh, crunchy finish.
Notes
- Adjust the spice level by using more or less gochujang depending on your preference.
- This stew tastes even better the next day as the flavors develop further.
- Can also be made in a slow cooker by searing the beef beforehand, then cooking on low for 7–8 hours with all ingredients combined.
- Serve with steamed rice or kimchi for an authentic Korean-inspired meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 440
- Sugar: 13g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
