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
Scale
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
