Envision this: a steaming bowl of Korean Beef Stew, rich with the aroma of garlic and sesame, inviting you with its comforting warmth.
This dish, a beloved favorite, is surprisingly simple to prepare, offering a cozy escape with every bite.
As tender beef mingles with vibrant vegetables and spicy Korean chili paste, flavors meld into something truly special.
Ready to experience this delightful transformation? Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 knife
- 1 set of measuring cups
- 1 set of measuring spoons
- 1 wooden spoon
- 1 ladle
Ingredients
- 1 kg beef chuck, cut into cubes
- 4 cups water
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons Korean chili paste
- 1 tablespoon sugar
- 2 carrots, sliced
- 2 potatoes, peeled and cubed
- 1 cup mushrooms, sliced
- 3 green onions, chopped
- Salt to taste
- Pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Korean Beef Stew, you can follow this timeline:
- Reading and Preparation (10 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Prep Work (20 minutes)
- 0:00 – 0:05: Gather all equipment and ingredients.
- 0:05 – 0:10: Chop the onion, mince the garlic and ginger, and set aside.
- 0:10 – 0:15: Cut the beef chuck into cubes and measure out other ingredients (soy sauce, sesame oil, Korean chili paste, sugar).
- 0:15 – 0:20: Slice the carrots, peel and cube the potatoes, and slice the mushrooms. Chop the green onions and set aside.
- Cooking Time (2 hours)
- 0:20 – 0:25: Heat vegetable oil in a large pot over medium-high heat. Add chopped onion and sauté until translucent.
- 0:25 – 0:30: Add garlic and ginger, sauté for another minute. Add beef cubes and brown on all sides.
- 0:30 – 0:35: Pour in water, bring to a boil, and skim off any foam that rises to the top.
- 0:35 – 1:35: Reduce heat and add soy sauce, sesame oil, Korean chili paste, and sugar. Cover and simmer for 1 hour.
- 1:35 – 2:20: Add carrots, potatoes, and mushrooms to the pot. Continue simmering for another 45 minutes, stirring occasionally.
- 2:20 – 2:25: Add salt and pepper to taste. Stir in chopped green onions and cook for another 5 minutes.
- Resting Time (10 minutes)
- 2:25 – 2:35: Remove from heat and let the stew rest for 10 minutes before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat vegetable oil in a large pot over medium-high heat.
Add chopped onion and sauté until translucent.
Add garlic and ginger, sauté for another minute.
Add beef cubes and brown on all sides.
Pour in water and bring to a boil.
Skim off any foam that rises to the top.
Reduce heat and add soy sauce, sesame oil, Korean chili paste, and sugar.
Cover and simmer for 1 hour.
Add carrots, potatoes, and mushrooms to the pot.
Continue simmering for another 45 minutes, stirring occasionally.
Add salt and pepper to taste.
Stir in chopped green onions and cook for another 5 minutes.
Remove from heat and let rest for 10 minutes before serving.
Serving Tips
- Steamed Rice: Complement the rich flavors of the stew with fluffy, steamed rice for a balanced meal.
- Kimchi: Add a side of spicy, fermented kimchi to enhance the traditional Korean dining experience.
- Fresh Salad: A crisp green salad can provide a revitalizing contrast to the hearty stew.
- Pickled Vegetables: Serve with a variety of pickled vegetables for a tangy and crunchy accompaniment.
- Noodles: Substitute or add noodles to the stew for a comforting and filling dish.
Storage
To store Korean Beef Stew, refrigerate it in an airtight container for up to 3 days.
For longer storage, freeze it for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Korean Beef Stew, cool completely.
Transfer to airtight containers, and label with the date.
Freeze for up to three months.
Thaw in the refrigerator overnight before reheating gently on the stove.
Reheating
To reheat Korean Beef Stew, gently warm it over low heat on the stovetop, stirring occasionally.
Alternatively, use a microwave, covered, on medium power to prevent drying out.
Final Thoughts
Korean Beef Stew is a comforting and flavorful dish that brings a taste of Korea to your kitchen.
With its tender beef and rich broth, it’s perfect for family meals or gatherings.
The combination of soy sauce, sesame oil, and Korean chili paste creates a savory and slightly spicy flavor profile.
Don’t forget to adjust the spice level to suit your taste preferences.
Serving the stew with steamed rice not only complements the dish but also makes it a complete meal.
Enjoy the delightful blend of textures and flavors with every spoonful.
Frequently Asked Questions
What Is the Nutritional Value of Korean Beef Stew?
You’re curious about the nutritional value. It varies, but typically includes approximately 350 calories per serving, containing 20g protein, 15g fat, and 30g carbohydrates. Adjust ingredients and portion sizes to fit your dietary needs.
Can I Substitute Beef Chuck With Another Type of Meat?
Yes, substitute beef chuck with chicken thighs or pork shoulder. Adjust cooking time: chicken, 45 minutes; pork, 1.5 hours. Make sure meat browns properly, maintaining moisture. Balance flavors by reducing soy sauce and chili paste for lighter proteins.
How Can I Make This Dish Gluten-Free?
Substitute soy sauce with tamari, ensuring it’s gluten-free. Check Korean chili paste for wheat content or use gluten-free gochujang. Use gluten-free broth instead of water for enhanced flavor. Always verify ingredient labels for potential gluten sources.
Are There Vegetarian Alternatives for This Stew?
Substitute beef with 1 kg firm tofu, cubed. Replace soy sauce with gluten-free tamari. Use vegetable broth instead of water. Incorporate 1 tablespoon miso for umami. Follow the same cooking techniques for a hearty vegetarian version.
What Side Dishes Pair Well With Korean Beef Stew?
Pair your stew with kimchi for a tangy kick, or serve it alongside steamed rice for balance. Consider adding a side of pickled radish for crunch, or a simple cucumber salad to refresh the palate.
Korean Beef Stew
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Set of measuring cups
- 1 set of measuring spoons
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 kg beef chuck cut into cubes
- 4 cups water
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 inch ginger minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons Korean chili paste
- 1 tablespoon sugar
- 2 carrots sliced
- 2 potatoes peeled and cubed
- 1 cup mushrooms sliced
- 3 green onions chopped
- salt to taste
- pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium-high heat.
- Add chopped onion and sauté until translucent.
- Add garlic and ginger, sauté for another minute.
- Add beef cubes and brown on all sides.
- Pour in water and bring to a boil.
- Skim off any foam that rises to the top.
- Reduce heat and add soy sauce, sesame oil, Korean chili paste, and sugar.
- Cover and simmer for 1 hour.
- Add carrots, potatoes, and mushrooms to the pot.
- Continue simmering for another 45 minutes, stirring occasionally.
- Add salt and pepper to taste.
- Stir in chopped green onions and cook for another 5 minutes.
- Remove from heat and let rest for 10 minutes before serving.
Notes
