Korean Beef Stew is a hearty and flavorful dish with chunks of beef, potatoes, carrots, and a spicy kick from Korean chili paste and red pepper flakes. This dish is perfect for a cozy dinner on a chilly evening and can be enjoyed on its own or paired with rice. You can recreate this delicious and comforting Korean classic at home with a few essential ingredients and some patience.
How to Make Spicy Sauce
Note: The full instructions are provided in the recipe card below.
Combine the reduced-sodium soy sauce, mushroom-flavored soy sauce, rice wine vinegar, sugar, gochujang, sesame oil, beef bouillon, and red pepper flakes in a small bowl. Set aside.
How to Make Korean Beef Stew
Heat 2 tablespoons of oil in a large nonstick pot over medium-high heat. Brown the beef, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside. Add the potatoes, carrot, garlic, and onion, and pour in the water and the sauce mixture. Add the beef back, bring it to a boil, and reduce it to a simmer. Cover and cook until the vegetables are tender and the beef is cooked for about 45 minutes.
Stir in the green onions. Taste and adjust the seasoning with salt and pepper, if needed. Enjoy! Serve garnished with chopped green onions. Pair the Spicy Korean Beef Stew with White Rice
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📖 Recipe
Easy Korean Beef Stew
Ingredients
- 3-4 pounds of beef Chunk , cut into 1-½ to 2-inch pieces
- 1 lb Red potatoes , Yukon gold potatoes, or sweet potatoes diced into 1-inch pieces
- 1 pound carrots , peel, and cut into 1-inch pieces
- 2 yellow onions , peeled and chopped
- 8 garlic cloves , chopped
- 3 Tablespoons ''Gochujang'' Korean Spicy red pepper paste to taste
- 2 Tablespoons reduced-sodium soy sauce
- 1 tablespoon mushroom-flavored dark soy sauce or dark soy sauce
- 1-2 Tablespoons Gochugaru flakes (Korean red pepper flakes) or red pepper flakes, to taste
- 1 tablespoon Knorr granulated beef flavor bouillon
- 1 Tablespoon granulated sugar
- 2 Tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 5 cups of water
- 6 green onions , chopped
- 4 tablespoons good olive oil
Instructions
- In a small bowl, combine the reduced-sodium soy sauce, mushroom-flavored soy sauce, rice wine vinegar, sugar, gochujang, sesame oil, beef bouillon, and red pepper flakes. Set aside.
- How to Make Korean Beef Stew
- Heat 2 tablespoons of oil in a large nonstick pot over medium-high heat. Brown the beef, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the potatoes, carrot, garlic, and onion, and pour in the water and the sauce mixture. Add the beef back, bring it to a boil, and reduce it to a simmer. Cover and cook until the vegetables are tender and the beef is cooked for about 45 minutes.
- Stir in the green onions. Taste and adjust the seasoning with salt and pepper, if needed. Enjoy! Serve garnished with chopped green onions.
- Pair the Spicy Korean Beef Stew with White Rice
Notes
- To store: Korean Beef Stews, allow them to cool to room temperature and transfer it to an airtight container. You can keep the stew in the fridge for 3-4 days or in the freezer for up to 2-3 months.
- To reheat: You have a few options for reheating the stew. You can also reheat it on the stovetop, microwave, or oven. Regardless of the method, ensure the stew is heated to an internal temperature of at least 165°F before serving.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
