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Easy Korean Beef Stew

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 600 kcal
Course: Main Course
Cuisine: Korean

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

    Cup of Yum
  1. 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.
  2. How to Make Korean Beef Stew
  3. 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.
  4. 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.
  5. Stir in the green onions. Taste and adjust the seasoning with salt and pepper, if needed. Enjoy! Serve garnished with chopped green onions.
  6. Pair the Spicy Korean Beef Stew with White Rice

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • 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.
  • 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.
  • 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
  • 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.
  • 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 a bit of 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 feel free to double the recipe and freeze half for later use.
  • You may need to add a bit of 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 feel free to double the recipe and freeze half for later use.
  • How to Freeze
  • 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 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. 
  • 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. 
  • 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.