Korean beef stew so tender, sweet and spicy. Definitely a dish everyone will crave for. Garnish with chopped green onion and additional toasted sesame seeds.

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium heat. Add onion and garlic; cook for 1 to 3 minutes. Add beef; cook and stir until brown, about 15 minutes.

    Advertisement
  • Add water, rice wine, soy sauce, brown sugar, honey, mushrooms, and chile-garlic sauce to the skillet with the beef. Simmer until beef is tender, about 60 minutes more.

  • Add carrot and sesame seeds to the skillet with the stew. Season with salt and pepper. Continue cooking until 1/2 the liquid has evaporated, about 15 minutes. Drizzle in sesame oil and remove from heat.

Nutrition Facts

518 calories; protein 23.9g; carbohydrates 36g; fat 28.7g; cholesterol 85.7mg; sodium 1047.8mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/07/2021
It's good and recommended. Modified as follows (1) seemed as if it would be too sweet for me, so used a bit under half of the brown sugar and honey. Still plenty sweet (2) Did step 2 in an Instant Pot for 20 minutes, and so used only 3 cups of water, not 6. (3) only had dried shitake mushrooms. Served with rice. Read More
Rating: 5 stars
11/02/2020
Really good! Since other reviewers mentioned it was too sweet, I reduced the brown sugar and honey amounts a bit and added a little more chili sauce. Read More
Rating: 5 stars
09/14/2020
9.14.20 I’ve never had Korean beef stew before, so I don’t know if this one measures up, but I will say that we really enjoyed this. Was a bit on the sweet side for us (personal taste), so I did add a LOT MORE of the chili garlic sauce to balance it out. Also, I was concerned that all water would weaken the flavor, so I used half water and half beef stock (would do that again), and I used the white mushrooms I had in the fridge instead of shiitakes. I used Angus Beef sirloin cut into cubes, and in about 1-1/4 hours, the beef was very tender. It was pretty watery, so I did add some Wondra® to thicken to more of a sauce consistency, and served with rice. This was a real hit, and seriously, tasted like something you’d be served in a nice restaurant. Camille, thanks for sharing your recipe, it’s a definite keeper. Read More
Advertisement
Rating: 5 stars
10/05/2020
I too added way more sweet chili sauce to balance out the sweetness, but gad was this a tasty recipe Read More
Rating: 2 stars
10/27/2020
I know it's meant to be "sweet and hot," but it's way too sweet for my taste. It's basically candied. And as for "hot," my kids think a light sprinkling of black pepper on their eggs is too hot, but they didn't bat an eye at this. It has absolutely no heat at all. This recipe could make a good jumping off point for a similar dish but I certainly won't be making it like this again. Read More