Korean Beef Stew braises tender chuck in a garlicky gochujang soy sauce with ginger and warm aromatics for deep, cozy flavor. Marinate overnight, sear in cast iron, then oven-braise with beef broth and add the veggies during the cook for a glossy, restaurant-style bowl of comfort.
Table of Contents
Ingredients
- Chuck roast: Collagen-rich beef that braises to tender, juicy pieces.
- Soy sauce, gochujang, mirin, brown sugar: Savory heat, balanced sweetness, glossy sauce.
- Ginger and garlic: Fresh heat and aroma that deepen the stew’s flavor.
- Sesame oil and rice vinegar: Nutty richness with bright acidity for balance.
- Star anise and cloves: Warm spice perfume that adds gentle complexity.
- Beef stock: Adds body and depth for a silky, spoonable braise.
- Avocado oil: High-heat sear for deep browning and flavorful fond.
- Carrots, shiitakes, bell peppers: Color, texture, sweetness, and umami.
- Cilantro: Fresh, herbal lift that brightens each serving.
Alternative Ingredients
- Gochujang: Swap for chili-garlic sauce plus a pinch of brown sugar.
- Mirin: Use dry sherry or Shaoxing with a pinch of sugar.
- Rice vinegar: Use apple cider or white wine vinegar.
- Toasted sesame oil: Use neutral oil; add toasted sesame seeds for aroma.
- Star anise: Pinch of five-spice or a small cinnamon stick.
- Whole cloves: Use a pinch of ground cloves or 2 whole allspice.
- Shiitake mushrooms: Use cremini, portobello, or button mushrooms.
- Soy sauce: Use tamari. Coconut aminos works; reduce the sugar.
Nutritional Benefits
- Promotes Muscle Repair: Complete protein helps rebuild and maintain lean tissue.
- Boosts Immunity: Zinc plus garlic compounds support immune defenses.
- Improves Energy Stability: Protein and fiber help steady blood sugar.
- Aids Joint Comfort: Slow-braised collagen yields gelatin for connective tissue.
- Eases Digestion: Tender veggies and cooked aromatics are gentle on the gut.
- Supports Nerve Function: Potassium helps fluid balance and nerve signaling.
- Enhances Antioxidant Defense: Ginger, peppers, and mushrooms fight oxidative stress.
- Heart-Smart Balance: Unsaturated fats and allium compounds support healthy cholesterol.
Expert Tips
Pat-dry & space: Dry beef well and sear in batches for deep browning.
Fond check: If browned bits darken too much, deglaze with a splash of stock.
Spice sachet: Tie star anise/cloves in cheesecloth for easy removal.
Balance salt: Use low-sodium stock; taste after reducing before adding soy.
Extra gloss: Finish with 1 tsp butter or a drizzle of sesame oil off heat.
Quick thicken: Stir in 1–2 tsp cornstarch slurry if you want a thicker sauce.
Skim as you go: Skim surface fat during braise for a cleaner, lighter sauce.
FAQs
Yes, boneless short ribs, blade roast, or brisket work; adjust the braise time.
Overnight (8–24 hours) is best, but 2 hours works in a pinch.
It is mild to medium; add gochugaru or extra gochujang for more heat.
Yes, simmer gently, covered, for 2 to 2½ hours and watch the liquid.
Yes; the flavor will shift from red-braise toward more Korean.
Keep braising; it is done when a fork slides in easily.
Serving Suggestions
Serve over steamed short-grain rice or chewy noodles with quick sides like kimchi, asian cucumber salad, or roasted bok choy. Add toasted sesame seeds, sliced scallions, and lettuce leaves with a little ssamjang for wrap-style bites.
Storage Suggestions
Refrigerate in an airtight container up to 4 days, removing the star anise and cloves first. Freeze up to 3 months, then thaw overnight and reheat gently with a splash of stock, adding tender veggies near the end to prevent mushiness.
You’ll also enjoy:
- Spicy Lemongrass Chicken
- Pad Thai Ramen
- Korean Sweet Potato
- Air-Fryer Teriyaki Chicken Thighs
- Asian Pesto
- Asian Chicken Burger
- Tofu Salmon Rice Bowl
Korean Beef Stew
Equipment
Ingredients
Beef & Marinade
- 2-3 lb chuck roast cut into 3-inch pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp gochujang
- 1 tbsp fresh ginger grated
- 6 cloves garlic minced
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tbsp mirin
- 2 star anise
- 4 whole cloves
Sear & Braise
- 2 tbsp avocado oil
- 1 cup beef stock
Veggies & Finish
- 1 cup baby carrots
- 8 oz shiitake mushrooms stems removed, halved
- 1 bell peppers cut in 1-inch pieces
- Cilantro for garnish
Instructions
Marinate (overnight)
- Whisk soy sauce, brown sugar, gochujang, ginger, garlic, sesame oil, rice vinegar, and mirin. Stir in star anise and cloves. Toss beef to coat. Cover and refrigerate 8–24 hours.2-3 lb chuck roast, 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp gochujang, 1 tbsp fresh ginger, 6 cloves garlic, 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 2 tbsp mirin, 2 star anise, 4 whole cloves
- Heat oven to 325°F. Lift beef from marinade (reserve marinade). Pat beef dry.
- Heat skillet over medium-high. Add avocado oil. Sear beef in batches until well browned, 6–8 min per batch. Return all beef to skillet.2 tbsp avocado oil
- Pour in reserved marinade. Simmer 2–3 min, scraping up browned bits.
- Add 1 cup beef stock (liquid should reach halfway up meat; add more if needed). Cover and transfer to oven for 1½ hours. At 45 minutes in, stir in baby carrots. At 75–90 minutes in, add shiitakes and bell peppers.1 cup beef stock, 1 cup baby carrots, 8 oz shiitake mushrooms, 1 bell peppers
- Check beef; if not fork-tender, continue baking 15–30 minutes, covered. Remove star anise and cloves. For a thicker glaze, simmer on the stove 5–10 min uncovered.
- Taste and adjust with a pinch of brown sugar or splash of vinegar. Garnish with cilantro.
Notes
- Pat beef very dry before searing for deeper browning and richer flavor.
- Add carrots at 45 minutes and shiitakes or bell peppers in the last 20–30 minutes for best texture.
- Keep liquid halfway up the meat; add a splash of stock or water if the braise looks dry.
- To thicken, reduce uncovered or stir in a small cornstarch slurry near the end.
- Want more heat? Add a pinch of gochugaru or an extra spoon of gochujang.
- Make-ahead tip: chill overnight, lift the fat cap, and reheat gently for deeper flavor.
- If beef isn’t fork-tender, keep braising; time varies by cut size and oven.
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!