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.
Jump to:
What is Korean Beef Stew?
Korean Beef Stew, also known as Galbijjim, is a popular Korean dish made with beef, potatoes, carrots, and various seasonings and spices. The dish typically features slow-cooked chunks of beef in a savory and slightly sweet sauce made with soy sauce, sesame oil, garlic, and a spicy Korean chili paste called Gochujang. The dish is often garnished with green onions and sesame seeds and is commonly served as a main course with steamed rice. Korean Beef Stew is a hearty and flavorful dish that is perfect for cold weather and can be enjoyed by those who love bold and spicy flavors.
Korean Beef Stew Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Beef Chunk: The beef is the main protein in the dish and provides a rich, meaty flavor and texture.
- Red Potatoes, Yukon Gold Potatoes, or Sweet Potatoes: The potatoes provide a starchy element to the dish, helping to thicken the sauce and give the stew a hearty texture.
- Carrots: The carrots add a sweet and earthy flavor to the dish and provide a nice crunch.
- Yellow Onions: The onions add a sweet and savory flavor to the dish and help to build the base of the sauce.
- Garlic: Garlic adds a pungent, aromatic flavor to the dish and helps to enhance the other flavors.
- Gochujang Korean Spicy Red Pepper Paste: Gochujang is a fermented chili paste commonly used in Korean cuisine to add heat and depth of flavor. It adds a spicy and slightly sweet taste to the stew.
- Reduced-Sodium Soy Sauce: Soy sauce is a staple ingredient in Korean cuisine and provides a salty and umami flavor.
- Mushroom-Flavored Dark Soy Sauce or Dark Soy Sauce: These soy sauces add flavor and color to the sauce.
- Gochugaru Flakes or Red Pepper Flakes: These flakes add extra heat and spice to the dish, according to taste.
- Knorr Granulated Beef Flavor Bouillon: This bouillon adds a concentrated beef flavor.
- Granulated Sugar: The sugar adds a subtle sweetness to the dish, balancing the salty and savory flavors.
- Rice Wine Vinegar: The vinegar adds a tangy, acidic flavor to the dish, helping to balance out the other flavors.
- Sesame Oil: Sesame oil adds a nutty flavor and aroma.
- Water: The water is used to create the base of the stew.
- Green Onions: The green onions add a fresh and slightly pungent flavor to the dish and provide a nice pop of color.
- Olive Oil: Olive oil is used to brown the beef and adds a subtle fruity flavor.
Tools you'll need
How to Make Korean 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
Substitutions
- Beef Chunk: You can substitute the beef with other types of meat, such as pork or lamb, or use a vegetarian protein like tofu or tempeh.
- Potatoes: If you don't have red, Yukon gold, or sweet potatoes, you can substitute them with other types of potatoes or root vegetables, such as turnips or parsnips.
- Carrots: If you don't have carrots, substitute them with other vegetables, such as bell peppers or zucchini.
- Gochujang Korean Spicy Red Pepper Paste: If you can't find Gochujang, you can substitute it with other chili pastes or hot sauces, such as Sriracha or harissa.
- Reduced-Sodium Soy Sauce: You can substitute it with regular soy sauce, tamari sauce, or coconut aminos for a gluten-free option.
- Mushroom-Flavored Dark Soy Sauce or Dark Soy Sauce: You can substitute with regular soy or tamari sauce.
- Gochugaru Flakes or Red Pepper Flakes: You can adjust the flakes according to your taste or use different chili flakes.
- Knorr Granulated Beef Flavor Bouillon: You can substitute with beef broth or bouillon cubes.
- Granulated Sugar: You can substitute with other sweeteners, such as honey or maple syrup, or omit the sugar altogether.
- Rice Wine Vinegar: You can substitute it with other types of vinegar, such as apple cider or white wine vinegar.
- Sesame Oil: You can substitute it with other types of oil, such as vegetables or canola.
- Green Onions: You can substitute with other types of onions or omit the green onions altogether.
- Olive Oil: You can substitute it with cooking oil, such as vegetables or canola.
Variations
- Spicy Pork Stew: Instead of beef, use pork shoulder or pork belly and adjust the amount of Gochujang and Gochugaru flakes for a spicy pork stew.
- Vegetarian Stew: Replace the beef with firm tofu or tempeh and use vegetable broth instead of beef broth. You can add more vegetables like mushrooms, bok choy, or kale.
- Seafood Stew: Replace the beef with seafood like shrimp, mussels, or fish fillets and use fish broth instead of beef broth. Add some ginger and lemongrass for a fragrant seafood stew.
- Fusion Stew: Mix and match different cuisines and flavors by adding curry powder, coconut milk, or miso paste to the stew. You can also use different types of meats like chicken or lamb.
- Slow Cooker Stew: You can use a slow cooker to make the recipe easier. Brown the beef, and onions, add all the ingredients to the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours.
- Instant Pot Stew: Similarly, you can use an Instant Pot to make the stew. Brown the beef and onions using the sauté function, then add the rest of the ingredients and pressure cook on high for 30 minutes.
How to Serve
Spicy Korean beef stew can be served as a standalone meal or as a part of a larger Korean feast. It is typically done with a bowl of steamed rice and some banchan, small side dishes of pickled or seasoned vegetables. Some popular banchan that go well with this stew include kimchi, pickled radish, and spinach stir-fried with garlic. You can also serve the stew with some extra Gochujang paste on the side for those who like it extra spicy. Remember to garnish with chopped green onions for some extra freshness and color. Enjoy!
How to Store & Re-Heat
To store: Korean Beef Stews, allow them to cool to room temperature and transfer them to an airtight container. You can keep the stew in the fridge for 3-4 days or in the freezer for 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.
If the stew has thickened during storage, add a splash of water or broth to thin it out. Once heated through, you can serve the stew with rice, noodles, banchan, or your choice of toppings.
Make-Ahead
Spicy Korean beef stew can be a great make-ahead meal as the flavors meld together and become even more delicious after sitting in the fridge for a day or two. To make it ahead, follow the recipe as written and let the stew cool to room temperature before transferring it to an airtight container. Then, store it in the refrigerator for 3-4 days. When ready to serve, reheat the stew on the stovetop over low heat, occasionally stirring, until heated.
You may need to add some water or broth to thin it out if it has thickened in the fridge. Serve with rice and banchan as desired. This dish also freezes well, so double the recipe and freeze half for later use.
How to Freeze
To freeze the stew, allow it to cool to room temperature before transferring it to an airtight container or resealable freezer bag. Consider dividing the stew into portions before freezing so you can thaw and reheat only what you need. Label the container or bag with the date and contents, remove as much air as possible to prevent freezer burn, and lay it flat in the freezer to freeze in a thin layer. Once frozen, you can stack the containers or bags to save space.
To thaw the stew, place it in the fridge overnight or heat it on low heat, occasionally stirring until thawed. Then, reheat the stew using one of the methods described in the "How to Store & Reheat" section, ensuring it reaches an internal temperature of at least 165°F before serving.
Tips for Making The Best Spicy Korean Beef Stew
- Choose the proper cut of beef: For the best flavor and texture, use an amount suitable for slow cooking, such as chuck roast, brisket, or short ribs. When cooked low and slow, these cuts contain enough fat and connective tissue to become tender and flavorful.
- Brown the beef: Before adding it to the stew, brown it in a hot pan with oil. This will create a rich, caramelized crust on the beef's outside, adding depth of flavor to the stew.
- Use authentic Korean ingredients: To get the original flavor of Korean Beef stews, use authentic Korean ingredients like Gochujang, Gochugaru flakes, and sesame oil. You can find these ingredients in most Asian grocery stores or online.
- Adjust the heat to your liking: Korean Beef Stew is meant to be spicy, but you can adjust the amount of Gochujang and Gochugaru flakes according to your taste. Start with a small amount and gradually add until you reach the desired heat level.
- Let it simmer: Allow the stew to simmer low and slow for at least 2-3 hours to allow the flavors to meld together and the beef to become tender.
- Serve with the right accompaniments: Serve the stew with steamed rice, noodles, or banchan (Korean side dishes) for a complete meal. Top the stew with green onions and sesame seeds for flavor and texture.
FAQ
Is Korean Beef Stew spicy?
Korean Beef Stew is typically spicy due to Gochujang and Gochugaru flakes. However, you can adjust the level of spiciness according to your preference.
Can I make Korean Beef Stew in a slow cooker?
You can make Korean Beef Stew in a slow cooker. Brown the beef, and onions, add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
What can I serve with Korean Beef Stew?
Korean Beef Stew is traditionally served with steamed rice, but you can also serve it with noodles, banchan, or bread. Top the stew with green onions and sesame seeds for flavor and texture.
How long does Korean Beef Stew last in the fridge?
Korean Beef Stews can be stored in the fridge for 3-4 days.
Related Recipes:
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.