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Korean Beef Stew Recipe

This comforting Korean beef stew (galbi-jjim style) is absolutely magical the next day when all those wonderful flavors have really had time to meld together. The tender chunks of beef literally fall apart with your fork, and the slightly sweet, savory broth is perfect for spooning over rice. Trust me, you'll want to make a double batch—it disappears fast in my house!
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 pounds beef chuck roast cut into 2-inch cubes
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 3 tablespoons sesame oil
  • 6 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 4 cups beef broth
  • 3 large carrots peeled and cut into chunks
  • 2 large potatoes peeled and quartered
  • 1 large onion cut into wedges
  • 2 tablespoons gochugaru Korean chili flakes
  • 4 green onions chopped
  • 2 tablespoons toasted sesame seeds

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of sesame oil over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side, then remove and set aside.
  2. In the same pot, add the remaining sesame oil and sauté the garlic and ginger until fragrant, about 1 minute.
  3. Return the beef to the pot and add soy sauce, brown sugar, gochugaru, and beef broth. Stir well to combine.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally.
  5. Add the carrots, potatoes, and onion to the pot. Continue simmering covered for another 45 minutes to 1 hour, until vegetables are tender and beef is fall-apart tender.
  6. Taste and adjust seasoning if needed. Let cool slightly before serving, or refrigerate overnight for even better flavor.
  7. Garnish with green onions and sesame seeds before serving over steamed rice.