If you’re searching for a soulful, flavorful meal that’s sure to warm both heart and home, look no further than this Sweet and Spicy Korean Beef Stew Recipe. This dish is the ultimate comfort food, marrying fork-tender beef with a punchy blend of gochujang, aromatics, and a subtle sweetness that keeps you coming back for just one more spoonful. It’s a celebration of bold Korean flavors, inviting everyone at your table to dive right in and savor every last drop of the luscious, ruby-hued broth!
Ingredients You’ll Need
With just a handful of power-packed ingredients, you’ll create layers of rich flavor and melt-in-your-mouth texture. Every item on this list brings something special, from color to heat to unmistakable savoriness—don’t skip a thing!
- Beef chuck: Marbled and robust, it becomes beautifully tender as it simmers.
- Vegetable oil: For a gorgeous golden sear that locks in all those juices.
- Onion: Releases sweetness that mellows and enriches the stew.
- Garlic: Four cloves for a bold aromatic kick—don’t be shy.
- Ginger: Freshly grated, it brings a subtle warmth that lifts the whole pot.
- Low-sodium soy sauce: Salty umami flavor with a little restraint for balance.
- Gochujang (Korean red chili paste): The heart of the dish—sweet, spicy, savory magic in spoonful form.
- Brown sugar: Softens the heat and deepens the saucy richness.
- Sesame oil: Just a splash for nutty, toasty notes at every bite.
- Beef broth: Amplifies the meaty base and draws everything together.
- Carrots: Chopped for color and softness that soak up lovely flavors.
- Potato: Cubes that go buttery and comforting after a slow simmer.
- Rice vinegar: Invigorates with a gentle tang that pops at the end.
- Black pepper: Lends gentle heat and rounds out the depth.
- Green onions: Sliced for fresh, peppery brightness on top.
- Toasted sesame seeds (optional): A pretty finishing touch for extra crunch and aroma.
How to Make Sweet and Spicy Korean Beef Stew Recipe
Step 1: Sear the Beef
Start by heating the vegetable oil in your biggest Dutch oven or a heavy-bottomed pot over medium-high. Lay the beef cubes in a single layer—don’t crowd! Brown them until each piece develops a deep, mahogany crust, working in batches if necessary. This step is key for flavor, so take your time. Once browned, set the beef aside on a plate.
Step 2: Sauté Aromatics
Into that same shimmering pot (no need to clean out the bits!), toss in the onion, garlic, and ginger. Let them sizzle and soften for 2 to 3 minutes. You’re looking for softened edges and a kitchen that smells irresistible—this is where the stew starts to build its backbone.
Step 3: Build the Sauce
Add the soy sauce, gochujang, brown sugar, sesame oil, and black pepper directly to the pot. Stir everything to release their deep flavors, scraping up the delicious browned bits stuck to the bottom. This is what gives your Sweet and Spicy Korean Beef Stew Recipe its signature taste.
Step 4: Simmer the Beef
Return those beautifully seared beef cubes to the pot, then pour in the beef broth. Bring everything to a gentle simmer, cover with a lid, and lower the heat. Let the stew cook slowly for 1.5 to 2 hours, until the beef is so tender it nearly falls apart with a fork. Patience here is richly rewarded!
Step 5: Add Veggies and Thicken
Once the beef is melt-in-your-mouth soft, toss in the carrots and potatoes. Continue cooking for another 25 to 30 minutes—just long enough so the vegetables turn silky and the stew thickens up beautifully.
Step 6: Finish and Serve
Stir in the rice vinegar for a fresh zing, then taste and adjust seasoning to your liking. Ladle the stew piping hot into bowls and shower with green onions and, if you like, a scattering of toasted sesame seeds. Your Sweet and Spicy Korean Beef Stew Recipe is now ready to make everyone at your table swoon!
How to Serve Sweet and Spicy Korean Beef Stew Recipe
Garnishes
You’ll want to finish each bowl with a handful of sliced green onions and a sprinkle of toasted sesame seeds. Not only do they look stunning, but that last-minute pop adds crunch and freshness you’ll crave with every bite. A drizzle of extra sesame oil is pure bliss, too.
Side Dishes
This stew absolutely sings when partnered with fluffy steamed rice to soak up all the spicy sauce. For a fun twist, serve alongside crusty, lightly toasted bread or even over creamy mashed potatoes. Feel free to add banchan—Korean pickled veggies and kimchi—for a classic, crunchy contrast.
Creative Ways to Present
If you’re entertaining, ladle the Sweet and Spicy Korean Beef Stew Recipe into mini cocottes or small bowls for individual servings. It also makes an inviting center for a family-style spread, surrounded by lots of bright vegetable sides. Top with extra-chili oil or a swirl of yogurt for special guests who love layers of flavor!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover stew to an airtight container and tuck it into your fridge. It’ll keep happily for up to 4 days, and the flavors only deepen, making tomorrow’s lunch or dinner just as exciting.
Freezing
The Sweet and Spicy Korean Beef Stew Recipe freezes beautifully: Ladle cooled stew (minus the garnishes) into freezer-safe containers, leaving a little room at the top. Freeze for up to 2 months. When cravings hit, let it thaw overnight in the fridge for best results.
Reheating
Gently reheat the stew on the stove over low heat, stirring now and then until bubbling. A microwave works, too—cover the bowl to keep it moist. If the stew has thickened in the fridge, add a splash of broth or water to return it to its original gorgeous, spoonable consistency.
FAQs
What is gochujang and can I substitute it?
Gochujang is a Korean fermented red chili paste with a sweet, spicy, and deeply savory flavor. For true authenticity, nothing compares, but you can try mixing a little sriracha with miso paste in a pinch—though the flavor will be slightly different.
Can I use a different cut of beef?
Chuck roast is ideal for the classic Sweet and Spicy Korean Beef Stew Recipe because it softens beautifully over a long simmer, but you can also use brisket or short ribs. Just look for marbling, which helps the meat stay juicy and tender.
How spicy is this stew?
This recipe is pleasantly warming, not overwhelmingly fiery. If you prefer more heat, stir in extra gochugaru (Korean red pepper flakes) or a little extra gochujang. For less spice, reduce the gochujang or add a bit more brown sugar.
Does this recipe work in a slow cooker?
Absolutely! Sear your beef and sauté the aromatics as directed on the stovetop, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the beef and veggies are meltingly tender.
Can I make this recipe gluten free?
Yes! Simply ensure your soy sauce and gochujang are certified gluten free (many brands now offer this) and you’ll have a naturally dairy-free, gluten-free Sweet and Spicy Korean Beef Stew Recipe that everyone can savor.
Final Thoughts
If ever there was a dish worth adding to your weeknight rotation or special family get-together, it’s the Sweet and Spicy Korean Beef Stew Recipe. Every bite is a union of warmth, richness, and gentle fire. Go ahead—invite your loved ones, grab a big spoon, and enjoy sharing this unforgettable stew together!
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
- Diet: Non-Vegetarian
Description
This Sweet and Spicy Korean Beef Stew recipe is a flavorful dish that combines tender beef with a delicious blend of Korean spices. Perfect for a hearty meal on a chilly day!
Ingredients
For the Beef:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 1 tablespoon vegetable oil
For the Stew:
- 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
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Prepare the Beef: Heat vegetable oil in a Dutch oven, sear beef cubes until browned, then set aside.
- Cook the Stew: Sauté onion, garlic, and ginger. Add soy sauce, gochujang, sugar, sesame oil, and pepper. Return beef to the pot, pour in broth, simmer for 1.5-2 hours. Add carrots and potatoes, cook for an additional 25-30 minutes.
- Finish and Serve: Stir in rice vinegar, adjust seasoning, and serve hot garnished with green onions and sesame seeds.
Notes
- For extra heat, add a teaspoon of gochugaru (Korean red pepper flakes).
- This stew pairs well with steamed rice or crusty bread.
- Leftovers taste even better the next day as flavors develop further.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 8g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
