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
Scale
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.
