Dive into a Korean culinary journey with our Korean Beef Stew—tender chunks of chuck roast, bathed in a fiery blend of gochujang, soy sauce, and toasted sesame oil, seared to perfection. Imagine the savory aroma of garlic, ginger, and a hint of star anise dancing in the air as the pot roasts slowly. Picture vibrant vegetables caramelizing in the pan, creating a symphony of flavors. Serve these melt-in-your-mouth wonders over steamed rice, accompanied by traditional Korean kimchi for a taste explosion that’ll leave your palate cheering. It’s not just a meal; it’s a culinary encore waiting to happen!
Korean Beef Stew Ingredients:
- Chuck Roast: Key protein, slow-roasted for tenderness.
- Onion: Adds sweetness and depth, caramelizes.
- Garlic: Intense aroma, savory base note.
- Gochujang Paste: Infuses deep, spicy complexity.
- Fresh Ginger: Bright, zesty kick, warmth.
- Brown Sugar: Balances flavors, subtle sweetness.
- Soy Sauce: Enhances umami, savory depth.
- Toasted Sesame Oil: Nutty richness, aromatic notes.
- Rice Vinegar: Mild acidity for balance.
- Beef Stock: Savory, robust stew base.
- Avocado Oil: Searing, adds meat richness.
- Star Anise: Subtle licorice flavor complexity.
- Whole Cloves: Aromatic depth in marinade.
- Mirin: Enhances sweetness and complexity.
- Vegetables: Texture, visual appeal.
- Kimchi: Tangy, spicy side for contrast.
- Fresh Cilantro or Parsley: Freshness, color burst.
Recipe Tips and FAQs:
Can I use a different cut of meat for this Korean Beef Stew?
Absolutely! Feel free to experiment with various cuts for your Korean Beef Stew to tailor the dish to your taste. While the original recipe features chuck roast for its tenderness and flavor, alternatives like brisket provide a rich, hearty experience, short ribs offer succulence, flank steak brings a leaner profile, and sirloin provides tenderness with less fat. For an extra depth of flavor, consider shank or shin cuts, although they may require a bit more cooking time. Adjust the recipe accordingly, keeping in mind the unique qualities of each cut to create a Korean Beef Stew that suits your preferences.
How spicy is the Korean Beef Stew with gochujang?
The spiciness of the Korean Beef Stew with gochujang is customizable, offering a delightful balance of heat, sweetness, and umami. Gochujang provides a moderate kick, but the beauty of this recipe lies in its adaptability to personal preferences. If you prefer a milder stew, start with a smaller amount of gochujang and gradually adjust to taste. Conversely, if you crave more spice, feel free to increase the quantity. The spice level can be influenced by factors like the specific gochujang used, so tasting the stew as it cooks allows you to fine-tune the heat, ensuring your Korean Beef Stew is tailored precisely to your liking.
What sides pair well with this Korean Beef Stew?
Enhance your Korean Beef Stew with an array of delightful sides. Classic steamed rice pairs perfectly with the savory stew, while traditional kimchi adds a tangy and spicy kick. Opt for pickled radishes, sautéed spinach, or a refreshing cucumber salad for varied textures. Stir-fried vegetables and scallion pancakes offer quick and flavorful options, while bean sprout salad and pickled vegetables bring a satisfying crunch. These carefully chosen sides transform your meal into a Korean culinary feast, allowing you to tailor your dining experience to perfection.
How can I store leftover Korean Beef Stew?
For leftover Korean Beef Stew, cool it completely before storing in airtight containers or freezer-safe bags. Refrigerate for up to 3-4 days or freeze for 2-3 months, ensuring containers are labeled with the date. Thaw frozen stew overnight in the refrigerator or reheat directly from frozen on the stove over low heat. Reheat refrigerated or thawed stew on the stove or in the microwave, stirring occasionally, and adjust seasoning as needed. Store in smaller portions for convenient reheating and remember to follow food safety guidelines for optimal quality.
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Korean Beef Stew
Equipment
Ingredients
- 3 lbs chuck roast cut into 3-inch pieces
- 1 large onion sliced
- 6 cloves garlic minced
- 2 tbsp gochujang paste (Korean red pepper paste)
- 1 tbsp fresh ginger grated
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 cup beef stock
- 2 tbsp avocado oil (for searing)
- 2 star anise
- 4 whole cloves
- 2 tbsp mirin
- vegetables (e.g., baby carrots, shiitake mushrooms, bell peppers, etc.)
- cilantro garnish
Instructions
Marinate the Chuck Roast:
- In a bowl, mix together the gochujang paste, minced garlic, grated ginger, brown sugar, soy sauce, toasted sesame oil, rice vinegar, star anise, whole cloves, and mirin.3 lbs chuck roast, 6 cloves garlic, 2 tbsp gochujang paste, 1 tbsp fresh ginger, 1/4 cup brown sugar, 1/2 cup soy sauce, 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 2 star anise, 4 whole cloves, 2 tbsp mirin
- Place the chuck roast pieces in a large bowl or a zip-top bag and coat them with the marinade. Marinate for at least 2-3 hours or overnight.
- Korean Beef Stew
- Preheat your oven to 300°F (150°C).
- Heat oil in a large oven-safe pan or Dutch oven over medium-high heat.2 tbsp avocado oil
- Sear the marinated chuck roast pieces on all sides until they develop a nice brown crust. Do this in batches to avoid overcrowding the pan. Remove the seared pieces and set them aside.
- After searing, deglaze the pan with a splash of beef stock or red wine, scraping up the flavorful bits from the bottom.
- In the same pan, add sliced onions and any additional vegetables you're using. Cook until the onions are translucent and the vegetables are slightly caramelized.1 large onion, vegetables
- Place the seared chuck roast pieces back into the pan with the onions and vegetables.
- Pour in the remaining beef stock to ensure it covers the meat and vegetables. Bring the mixture to a simmer, then cover the pan.1 cup beef stock
- Transfer the covered pan to the preheated oven. Bake for about 2.5 to 3 hours or until the chuck roast becomes fork-tender.
- Remove star anise and whole cloves before serving. Garnish with fresh cilantro or parsley. Serve the Korean-style pot roast over rice or with your favorite side dishes.cilantro
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Loved it. Nice to have different recipes to try that reach past American traditional recipes that are easy to prepare and enjoy!
I am happy to hear you enjoyed this recipe and found it easy to follow 🙂 Thank you for your feed back!