Korean Beef Stew
Korean beef stew is a hearty stew made with chuck roast, onions, ginger, and spices, traditionally served with steamed rice.
This succulent stew is a perfect option for lunch or dinner. There are different variations on this recipe and sometimes instead of chuck roast, short beef ribs are also used.
When it comes to spices, the most common are anise, chili, garlic, and ginger, but some variations use Korean soy sauce, sesame oil, and rice vinegar. The resulting stew has a deep, rich flavor, with subtle hints of anise and sesame seeds.
This stew is slow-cooked over the stove, but you can use your slow cooker or Instant Pot. Slow cooking is an excellent method for stews because it creates a thicker broth and intensifies the flavor of the beef.
Which Beef Cuts To Use
Choosing the right beef for a stew may seem like an easy option, but not every piece of meat is great for stews. For example, lean cuts like eye round will end up dry and tough after prolonged cooking.
The best cuts for the stews are:
- Chuck
- Bone-in short ribs
- Bottom sirloin flap
- Oxtail
- Fatty brisket
- Cross-cut shanks
All these cuts are rich in collagen, and when cooked long enough, this collagen turns into soft gelatin, giving the meat a moist and tender texture.
This gelatin will also seep into the surrounding stew liquid, increasing the viscosity and giving it a rich body.
But simmer low-collagen, tender-when-raw cuts of meat, like tenderloin for an hour, and you will end up with terribly dry and tough meat.
How To Make Korean Beef Stew
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 4
Ingredients:
- 1 lb. beef brisket, cubed
- 2 tbsp sesame oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tsp minced ginger
- ¼ cup brown sugar
- 2 ½ cups beef broth
- 1 piece star anise
- 1 tsp cayenne pepper
- Salt and pepper, to taste
- Sesame oil, for garnish
- 1 stalk baby leek, thinly sliced
Step 1: Sear Beef
As with any recipe, it all starts with ingredient preparation. Cut your meat into bite-size pieces and season to taste with salt and pepper. Heat sesame oil in a sauce pot, and sear the beef on all sides until browned.
This will ensure your beef has a maximum of flavor. Remove the beef from the sauce pot and set it aside.
Step 2: Cook Onions, Garlic, and Ginger
Proceed by chopping onions. You can chop, dice or slice. Because the stew is cooked for a longer time, the onions will completely fall apart and create a delicious mix for the beef stew base.
Next, finely mince your garlic and ginger. Cook your onions, stirring for 5 minutes. Then, add the ginger and garlic to the pot and cook until fragrant.
Step 3: Add Beef, Spices, and Broth
Once the vegetable base is cooked, add beef and remaining spices. Make sure you coat the beef with spices. Add sugar, broth, and soy sauce.
Step 4: Simmer
Cover the stew with a lid and simmer for 25 minutes, undisturbed. This is where the flavors will begin to develop.
After this, stir and continue to simmer the stew for 50-60 minutes At this point, you can add a bit more broth depending on your preference.
Step 5: Serve
Once ready, serve stew warm, topped with sliced leeks and sesame seeds.
Should I Add A Slurry?
Stews are usually creamy and thick and, in most cases, it is achieved by adding a cornstarch slurry. The slurry is made from equal amounts of water and cornstarch which is then added to the stew.
This stew, because of the longer cooking time, will develop quite decent thickness, but if you want to make it richer, then you can add the slurry.
How To Serve Korean Beef Stew
The classic way to serve the Korean bet stew is with steamed rice.
To make the steamed rice you will need:
- 2 cups long-grain rice
- Water
Wash the rice until the water runs clear. Place the rice in a saucepan, and cover with ½ inch of water.
As soon as the water boils, reduce heat. Simmer the rice for 10 minutes, covered. Do not lift the lid. Remove the rice and let it sit for another 5 minutes, uncovered.
Instead of the steamed rice, you can serve the beef stew with steamed veggies or just with some buns on the side.
Korean Beef Stew
Ingredients
- 1 lb. beef brisket, cubed
- 2 tbsp sesame oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tsp minced ginger
- ¼ cup brown sugar
- 2 ½ cups beef broth
- 1 piece star anise
- 1 tsp cayenne pepper
- Salt and pepper, to taste
- Sesame oil, for garnish
- 1 stalk baby leek, thinly sliced
Instructions
- Heat sesame oil in a sauce pot. Add beef and season it to taste with salt and pepper.
- Cook the beef in oil until browned. Remove the beef from the sauce pot and set it aside.
- In the same sauce pot, cook the onions until tender, for 5 minutes. Add garlic and ginger and cook until fragrant.
- Place the beef back in and add spices. Give it a good stir and add beef broth.
- Bring the stew to a boil and reduce heat. Simmer the stew for 50-60 minutes, over low heat.
- Serve stew warm, topped with sliced leeks and sesame seeds.
