Korean Beef Stew
Make a delicious Korean beef stew by following this recipe.
Servings: 6 people
Calories: 515kcal
Equipment
- Dutch oven or large pot
- Mixing bowl
Ingredients
For the beef:
- 2.2 pounds beef short ribs bone-in or boneless
- 2 tablespoons vegetable oil
- 1 tablespoon Korean pear or apple grated, optional
- 1/2 cup soy sauce
- 1/4 cup gochujang
- 1/4 cup brown sugar
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1 onion roughly chopped
- 1/2 cup Korean radish or daikon peeled and cut into thick matchsticks, optional
For the broth:
- 6 cups beef broth
- 1 cup water
- 1 tablespoon sesame seeds toasted
- 10 black peppercorns
- 1 bay leaf
Instructions
- Prepare the beef by patting it dry with paper towels. If using bone-in short ribs, cut them into bite-sized pieces.2.2 pounds beef short ribs
- Prepare the marinade by adding the grated pear/apple (if using), soy sauce, gochujang, brown sugar, garlic, ginger and onion in a large bowl.1 tablespoon Korean pear or apple, 1/2 cup soy sauce, 1/4 cup gochujang, 1/4 cup brown sugar, 2 cloves garlic, 1 inch fresh ginger, 1 onion
- Mix all the ingredients well.
- Add the beef to the bowl.
- Mix the beef with the marinade. Marinate for at least 30 minutes or up to overnight to infuse the beef with deeper flavors.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Then, take the marinated beef and sear it in batches. Set aside.2 tablespoons vegetable oil
- In the same pot, combine the beef broth, water, toasted sesame seeds, black peppercorns and bay leaf. Bring the broth to a boil, then reduce heat to simmer.6 cups beef broth, 1 cup water, 1 tablespoon sesame seeds, 10 black peppercorns, 1 bay leaf
- Add the browned beef and all the remaining marinade to the broth and mix.
- Bring the stew to a gentle simmer, cover the pot and cook until the meat is tender. This will take about one to two hours if you’re using boneless beef, or two to three hours if you’re using bone-in beef.
- If desired, you can add daikon and/or other vegetables to the stew during the last 30 minutes of cooking.1/2 cup Korean radish or daikon
- Taste the stew and adjust seasonings if necessary.
- Garnish the dish with chopped spring onions, sesame seeds, and sesame oil. Serve with rice or noodles and enjoy.
Notes
Pro Tips
- To make a richer stew, use bone-in short ribs. The bones will add extra flavor and depth to the broth.
- When buying meat, go for well-marbled beef. The marbling contributes to the richness of the stew.
- You can use a combination of light and dark soy sauce for a well-balanced taste.
Recipe FAQs
Can I make instant pot Korean beef stew with this recipe? Yes, you absolutely can. Simply put the marinated and browned beef and vegetables into the Instant Pot and set it to Pressure Cook. Leave it for at least 35 minutes or a bit more if needed. How do you store any leftovers? Any leftover stew can be stored in an airtight container for use later. You can store it either in the fridge or freezer. How long will leftover Korean beef stew last? Once the leftover stew is placed in the refrigerator, it can be good for up to three days. On the other hand, if you freeze it, it will stay good for up to three months. How do you reheat the beef stew? You can reheat the stew either in the microwave or on the stovetop. If you’re reheating frozen stew, however, you can put it in the fridge the day before then reheat it in the oven until hot.Nutrition
Calories: 515kcal | Carbohydrates: 24g | Protein: 43g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 107mg | Sodium: 3090mg | Potassium: 1054mg | Fiber: 1g | Sugar: 17g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 6mg