(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Let me tell you about my favorite Korean beef stew. This hearty dish warms you right up on chilly nights. Rich, savory flavors meld perfectly with tender chunks of beef, creating a comforting meal that'll have everyone asking for seconds. I've tweaked this recipe over time, balancing traditional tastes with a modern twist. Trust me, once you try it, you'll be hooked! Grab your pot and let's dive into this mouthwatering adventure – your taste buds will thank you later.
Ingredients for Delicious Korean Beef Stew
- Beef chuck: Tender and flavorful, beef chuck adds richness and depth to the stew as it simmers to perfection.
- Onion: Provides a sweet and savory base flavor that enhances the overall taste of the stew as it cooks.
- Garlic: Adds a robust and aromatic flavor to the stew, enhancing the savory profile of the dish.
- Soy sauce: Infuses the stew with a salty umami flavor, adding depth and richness to the overall taste.
- Gochujang: Brings a spicy and slightly sweet kick to the stew, adding depth and complexity to the flavor profile.
- Sesame oil: Imparts a nutty and aromatic flavor to the stew, enhancing the overall depth and richness of the dish.
- Beef broth: Provides a rich and savory base for the stew, infusing it with meaty flavors as it simmers.
- Daikon radish: Adds a subtle sweetness and a crisp texture to the stew, balancing out the savory flavors.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding a hint of freshness to the dish.
- Green onions: Garnish the stew with a pop of freshness and a mild onion flavor, adding a bright finish to the dish.
Read more: Korean Army Stew Recipe
Essential Tools for Making Korean Beef Stew
- Large pot: Essential for simmering the stew and accommodating all the ingredients.
- Cutting board: Needed for chopping the vegetables and preparing the beef chuck for the stew.
- Chef's knife: Essential for cutting the beef chuck, onions, garlic, and other vegetables for the stew.
- Measuring cups: Necessary for accurately measuring the beef broth, soy sauce, and other liquid ingredients.
- Wooden spoon: Used for stirring and mixing the ingredients while cooking the stew.
Korean Beef Stew Recipe
A hearty and flavorful Korean beef stew that's perfect for a cozy meal.
Print
Jump to comment
Pin This
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Beef chuck, cut into cubes
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 tbsp Soy sauce
- 1 tbsp Gochujang (Korean chili paste)
- 1 tbsp Sesame oil
- 4 cups Beef broth
- 2 cups Daikon radish, chopped
- 2 cups Carrots, chopped
- 2 stalks Green onions, chopped
Read more: Korean Fish Stew Recipe
Instructions:
- 1. Heat sesame oil in a large pot over medium heat.
- 2. Add beef and cook until browned on all sides.
- 3. Add chopped onion and garlic, cook until softened.
- 4. Stir in soy sauce and gochujang, cook for another minute.
- 5. Pour in beef broth, bring to a boil.
- 6. Add daikon radish and carrots, reduce heat and simmer for 1.5 to 2 hours.
- 7. Garnish with chopped green onions before serving.
Notes:
Serve with steamed rice for a complete meal.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 4mg
Keywords:
Tried this recipe?Let us know how it was!
Read more: Korean Potato Stew Recipe
Can You Make Korean Beef Stew Ahead of Time?
Make Ahead Instructions
- Cook the Korean beef stew as directed in the recipe.
- Let the stew cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the Korean beef stew as directed in the recipe.
- Allow the stew to cool down.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and freeze for up to 3 months.
Adding a splash of apple cider vinegar to this Korean beef stew can enhance the depth of flavors and balance the richness of the dish.
Common Questions About This Savory Korean Dish
FAQ:
Can I use a different cut of beef for this Korean beef stew recipe?
Yes, you can use other cuts like beef stew meat or flank steak, but adjust the cooking time accordingly.
Is gochujang necessary for this recipe?
Gochujang adds a unique flavor, but if you don't have it, you can substitute with red pepper flakes or sriracha.
Can I make this stew in a slow cooker?
Absolutely! Brown the beef and onions first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
How spicy is this Korean beef stew?
The level of spiciness can be adjusted by adding more or less gochujang according to your preference.
Can I freeze the leftovers?
Yes, this stew freezes well. Just let it cool completely, then store it in airtight containers in the freezer for up to 3 months.
0 thoughts on “Korean Beef Stew Recipe”