If you’re on the hunt for a dish that brings together the perfect blend of bold flavors and comforting textures, this Sweet and Spicy Korean Beef Stew Recipe is going to be your new go-to. Imagine tender chunks of beef simmered slowly in a rich, savory sauce with just the right amount of sweet brown sugar and the exciting kick of gochujang. It’s that magical kind of stew that warms your soul, teases your taste buds, and leaves you craving more. Whether you’re cooking for a cozy night in or impressing friends with Korean-inspired goodness, this recipe delivers a harmony of taste and heartiness that’s simply unforgettable.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients that combine to create layers of vibrant flavor and satisfying texture. Each component plays a vital role — from the tender beef chunks that soak up the sauce to the fresh vegetables adding a natural sweetness and color.
- 2 pounds beef chuck roast: Choose well-marbled beef for maximum tenderness and flavor.
- 1 tablespoon vegetable oil: A neutral oil for searing that won’t overpower the dish.
- 1 small onion, sliced: Adds subtle sweetness and depth to the stew base.
- 4 cloves garlic, minced: Brings aromatic warmth and a robust kick.
- 1 tablespoon fresh ginger, minced: Injects a zingy freshness balancing the richness.
- 1/2 cup low-sodium soy sauce: Provides savory umami without too much saltiness.
- 1/4 cup gochujang (Korean chili paste): The star ingredient offering sweet heat and complexity.
- 1/4 cup brown sugar: Sweetness that perfectly mellows the spice.
- 2 tablespoons rice vinegar: Adds bright acidity to brighten the stew’s flavors.
- 1 tablespoon sesame oil: Brings a nutty aroma and richness to the broth.
- 1 1/2 cups beef broth: Forms the savory and comforting liquid base.
- 2 medium carrots, sliced: Sweet and colorful veggies that soften beautifully.
- 1 large potato, peeled and cubed: Gives body and heartiness to the stew.
- 1 teaspoon black pepper: A subtle spice boost that complements the chili paste.
- 1 teaspoon sesame seeds (optional): Adds a toasty crunch for garnish.
- Sliced green onions: Fresh and zesty topping that livens every bite.
How to Make Sweet and Spicy Korean Beef Stew Recipe
Step 1: Sear the Beef
Begin by heating the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef cubes in batches, ensuring they get beautifully browned on every side—this step locks in flavor and gives the stew a wonderful depth. Patience during this part pays off, as properly caramelized beef sets the stage for everything that comes next. Once browned, remove the beef and set it aside.
Step 2: Build the Flavor Base
Using the same pot, toss in the sliced onion, minced garlic, and fresh ginger. Let them cook for 2 to 3 minutes until they’re soft and fragrant. This trio forms the aromatic heart of your stew. Next, stir in the soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and beef broth. Watch as the vibrant colors mix together, hinting at the complex flavors about to develop. Bring the mixture gently to a simmer.
Step 3: Simmer the Beef
Return the seared beef cubes to the pot and give everything a good stir to coat the meat in that flavorful sauce. Cover the pot and reduce the heat to low. Let it simmer gently for about 1½ hours—you’ll want to stir occasionally, allowing the beef to become meltingly tender as it soaks up all those sweet and spicy notes.
Step 4: Add the Vegetables
After the beef has had its long soak, add in the sliced carrots and cubed potatoes. These vegetables soften and absorb so much of the stew’s vibrant flavor while adding their own natural sweetness and substance. Cook uncovered for another 30 to 40 minutes until the beef is fork-tender and the vegetables are perfectly soft, creating that signature comforting, hearty texture.
Step 5: Final Touches and Serve
Once everything is tender and bursting with flavor, this Sweet and Spicy Korean Beef Stew Recipe is ready to enjoy. Serve it piping hot, ideally spooned over fluffy steamed rice. Sprinkle with a scattering of sesame seeds and sliced green onions for a fresh, toasted crunch and a pop of color. It’s a dish that makes you want to dive right in and savor every bite.
How to Serve Sweet and Spicy Korean Beef Stew Recipe
Garnishes
Keep garnishes simple but impactful. Toasted sesame seeds add a lovely nutty crunch, while sliced green onions bring an essential brightness that cuts through the richness. A couple of thinly sliced fresh chilies on top can dial up the heat if you’re feeling adventurous.
Side Dishes
This stew is wonderful served with steamed white or jasmine rice, which soaks up that luscious sauce perfectly. For a bit more texture, try serving it alongside kimchi or pickled vegetables, which provide a tangy contrast. Lightly sautéed greens like spinach or bok choy with garlic also complement the rich beef beautifully.
Creative Ways to Present
For a fun twist, try ladling this stew into individual bowls topped with a fried egg for an extra layer of richness. You can also serve it in a hot stone bowl to keep it warm longer, just like traditional Korean dishes. Offering small sides of spicy sauces lets guests customize their heat level, making meal time interactive and festive.
Make Ahead and Storage
Storing Leftovers
This Sweet and Spicy Korean Beef Stew Recipe actually tastes better the next day as the flavors deepen and meld beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled completely before sealing to maintain freshness.
Freezing
You can freeze portions of this stew for up to 3 months, which is perfect for meal prepping or saving for busy nights. Use freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Gently reheat the stew on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. Add a splash of beef broth or water if the sauce has thickened too much. Microwaving works too, but stirring halfway through helps maintain even heat distribution.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is preferred for its tenderness and marbling, you can use brisket or short ribs for a slightly different texture. Just adjust the cooking time accordingly to ensure the meat becomes tender.
How spicy is this Sweet and Spicy Korean Beef Stew Recipe?
The level of heat depends mostly on how much gochujang you use. The recipe provides a moderate spice level, but feel free to add more or less chili paste based on your heat preference. It’s quite easy to adjust!
Can I make this stew in a slow cooker?
Yes! After searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7 to 8 hours or high for about 4 hours until the meat is tender and the vegetables are cooked through.
Is this recipe gluten-free?
It can be with a simple swap: use gluten-free soy sauce instead of regular soy sauce. Just double-check that your gochujang and any other ingredients are gluten-free to keep this dish safe for sensitive diets.
What can I use instead of gochujang if I can’t find it?
Gochujang has a unique balance of sweet, spicy, and fermented flavors. A good substitute is a mix of chili paste or hot sauce combined with a little miso paste and brown sugar to mimic the depth and sweetness. It won’t be exact but will still provide great flavor.
Final Thoughts
Making this Sweet and Spicy Korean Beef Stew Recipe is like inviting a warm hug into your kitchen—each step fills your home with irresistible aromas and anticipation. Once you taste the tender beef infused with that harmonious blend of sweet and spicy, you’ll understand why this has become a personal favorite for cozy meals. Don’t hesitate to gather your ingredients and give this stew a try; it’s sure to become a staple in your cooking repertoire that you’ll enjoy sharing again and again.
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: Dairy-Free
Description
This Sweet and Spicy Korean Beef Stew combines tender beef chuck with a flavorful blend of gochujang, soy sauce, and aromatic vegetables. Slow-simmered to perfection, it’s a hearty and comforting dish perfect for a cozy meal, served best over steamed rice and garnished with sesame seeds and green onions.
Ingredients
Beef and Base
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1 tablespoon vegetable oil
- 1 1/2 cups beef broth
Aromatics and Flavorings
- 1 small onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 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
Vegetables and Garnishes
- 2 medium carrots, sliced
- 1 large potato, peeled and cubed
- 1 teaspoon black pepper
- 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 to 4 minutes per batch. Remove the beef and set aside to retain juices and develop flavor.
- Cook Aromatics: In the same pot, add sliced onion, minced garlic, and ginger. Cook for 2 to 3 minutes until fragrant and softened, building a flavorful base for the stew.
- Create Sauce and Simmer: Stir in low-sodium soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and beef broth. Bring the mixture to a simmer to dissolve sugar and blend flavors uniformly.
- Return Beef and Slow Cook: Add the seared beef back into the pot, stirring to coat with the sauce. Cover the pot and reduce heat to low. Allow the stew to simmer gently for 1 1/2 hours, stirring occasionally to prevent sticking.
- Add Vegetables and Finish Cooking: Add sliced carrots and cubed potatoes to the stew. Continue cooking uncovered for another 30 to 40 minutes or until the beef is fork-tender and the vegetables soften to desired texture.
- Serve and Garnish: Serve the stew hot over steamed rice. Garnish with sesame seeds and sliced green onions to add crunch and freshness to the dish.
Notes
- Adjust the spice level by increasing or decreasing the amount of gochujang according to your taste preference.
- This stew tastes even better the next day as the flavors develop and intensify.
- You can prepare this dish in a slow cooker by cooking on low for 7 to 8 hours for an even more tender result.
