Beef Stew Korean

Pinterent Februari 18, 2024 Comment

Korean Beef Stew is a hearty stew made with chuck roast, carrots, garlic, ginger, red pepper and green onions. Ready in 2 hours and 15 minutes.

Korean dishes are easy, versatile and so yummy. I’ve made Korean BBQ Chicken Drumsticks and Quick Korean Pickles before, but this time I decided that it was time to pick up the dutch oven.

Korean BBQ is a delicious style of cooking that creates some of the most interesting and delicious meals. If you want to use up that beef chuck that’s been taking up space in your freezer and are sick of using your old go-to’s for recipes, you should make beef stew out of it.

Best Vegan Korean Spicy Beef Stew (yukgaejang) 육개장

As far as beef recipes go, this one is low maintenance and packed with flavor, and it’s as tender as slow cooker Korean beef. If this is your first time trying Korean food, you are in for a treat.

Our Korean beef stew recipe is a great way to tenderize beef chuck and pack it full of flavor without having to marinade it for days. And since we swap the potatoes for carrots and cut back on the other high calorie ingredients this meal can be part of a healthy diet!

You can try cooking this recipe using different cuts of meat, like beef brisket or bulgogi (grilled beef). If you are happy with using beef chuck, you can still change up the dish a little with the right toppings and sides.

Kimchi Beef Noodle Soup

In Daegu, South Korea, and legend has it that this where the delicious hot and spicy version of this dish first came from.

Sabrina is a trained professional chef who has cooked for private clients for over a dozen years. Experienced in handling dietary restrictions, allergies and picky kid eaters, she's well versed in coming up with healthy, yet flavorful recipes.This Korean beef stew recipe is one of our family’s favorite. It’s a flavorful stew with an irresistible sauce! Be sure to prepare lots of rice and bean sprouts for side dish..

Beef Short Rib Stew

This Korean Beef Stew, inspired by Korean fast food restaurant back in Manila, is definitely a favorite in our house! An order of this stew always comes with bean sprout side dish. They are just perfect togetherbecause itbalances the sweetness and adds a crunchy texture. I and my husband love this stewbecausethe sweet sauce complements the fall-off-the-bone meat.

The first step in making this is toput the short ribs in a large pot together with water, garlic, whole onion, ginger, and salt. Make sure that all the meat pieces are immersed in water. Bring to a boil then reduce to medium heat and cook for 30-45 minutes, skimming off the scum on top. Next, strain the beef stock and reserve it for our braising liquid. Discard the garlic, onion, and ginger. Put back the meat in the pot then add the ingredients for the braising liquid – beef stock, soy sauce, and sugar. Cover, bring to a boil, then reduce to medium heatand continue to cook until beef istender, about 1 to 1.5 hours. By that the time the short ribs have released their fats. Skim offthe excess oil.

When the short ribs aretender, itis important to taste your sauce and adjust according to your liking. Add more sugar if you prefer it to be sweeter; add fish sauce or salt if you liketo increase saltiness. Once you are good with the flavor, add the sesame oil, toasted sesame seeds, and sliced scallions. Serve this beef stew with Korean bean sprout side dish, kimchi, and lots of steam rice.

Yukgaejang (spicy Beef Soup)

This Korean beef stew recipe is one of our family’s favorite. It’s a flavorful stew with an irresistible sauce! Be sure to prepare lots of rice and bean sprouts for side dish. #koreanfood #shortribs #beefstew”Korean beef stew mixes up traditional Korean ingredients with a bit of western technique to make something new and delicious. Think gochujang braised short ribs without the short ribs. Beef stew re-imagined.

I actually don’t think there’s anything like this served in Korea. Not that I could find. It’s a bit of fusion I guess. Beef stew technique from the west. Deeply browned beef. A bit of liquid. Braised.

Then there’s a bit of umami goodness and bite from the gochujang. And some gochugaru for good measure. The hit your head over the head flavours are all Korean. But they fit in perfectly.

Korean Spicy Beef & Vegetable Stew

This Korean beef stew is started as a riff on a Japanese short rib recipe. But it got jacked up with big Korean flavours along the way. So way closer to Korean in the end.

You can call it what you like. It’s not authentic. Not some time honoured family recipe. Comes from a combination of what I saw on a cooking show and dreamed up myself because I like spicy. And Korean.

I say Korean. You may say Korean inspired. Or Japanese with Korean flavours. Or crazy. Up to you. Bu just make this and decide for yourself. You won’t be disappointed.

Korean Spicy Beef Vegetable Soup (yukgaejang)

I saw this awesome sounding Japanese miso braised short rib recipe on a show. It sounded so good. Then I started to work with it. It wasn’t so good. Flawed even. Way too salty.

And they had mirin and brown sugar in the marinade. I should have known better. Sugar plus beef plus heat makes for a big burned mess in the bottom of your pot. I tried it. I scrubbed that pot for a long, long time.

But I liked the concept. So I started tinkering. And Korean beef stew is where I wound up. No mirin and no brown sugar here.

Korean (pork) Stew

For those I told I would figure out the miso soy braised short ribs on Salt Fat Acid Heat. I tried. I failed.

Short ribs are really good. I love them. But they aren’t always that easy to find. Or to get the size you want. It’s really butcher territory. And even then it can be hit or miss.

So I make this with beef chuck. A beef chuck roast to be specific. And I cut the roast up into great big chunks. So you get the same long braise you would with short ribs. Less fat in chuck though. So not quite the same. But still good. Really good.

Pressure Cooker Korean Beef Stew

No matter what beef cut you choose browning it well is key. Take your time. You want each piece to get evenly coloured. This is all about building flavour. And flavour starts here.

Using dashi instead of beef stock is pure Salt Fat Acid Heat. And it’s a great idea. Something about the hint of ocean makes this the Korean beef stew come together.

It doesn’t taste fishy though. So don’t be worried about that. It’s like slipping an anchovy into lamb stew. You can’t put your finger on it but it’s special. Same idea exactly.

Slow Cooker Korean Beef Stew Recipe

Korean beef stew. Started as something from a Netflix show. But it didn’t stay that way. That’s the beauty of cooking. You can take things and make them your own. Maybe you can take this recipe and make it yours? Worth thinking about…

3 cups of water and 1 tsp hon-dashi makes a pretty mild dashi stock. If you make your own from scratch then substitute 2 cups dashi and 1 cup water.