Korean Beef Stew Korean Beef Stew

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Total time 6 hours & 30 minutes
  • Portion size 8 servings



In large bowl, toss beef with flour. In large sealable container, combine beef, carrots and onion. Whisk together broth, soy sauce, sugar, garlic, Spicy Korean Paste, ginger, sesame oil and rice vinegar; pour over beef mixture. Seal container and freeze for up to 2 months.

Thaw container in fridge for 24 to 36 hours. Transfer mixture to slow cooker. Cover and cook at Low setting until beef is very tender, 6 to 8 hours. Garnish with sesame seeds and green onions. Spoon over a bed of rice (if using).

Spicy Korean Paste

In small saucepan, combine 1⁄3 cup chili sauce, 3 tbsp each rice vinegar and sriracha hot sauce, 2 tbsp brown sugar and 1 tbsp paprika. Bring to boil; cook, stirring, until sugar has dissolved. Remove from heat; whisk in 1⁄4 cup miso paste and 2 tsp sesame oil. Let cool. (Can be refrigerated for up to 3 weeks or frozen for up to 2 months). Makes about 1 cup.


Good to Know: The secret to Korean stews is the spicy paste, or gochujang. Ours is a homemade version of this classic condiment. To save time, substitute store-bought gochujang, which can be found at most Asian grocery stores.

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 635 mg
  • Sugars 11 g
  • Protein 32 g
  • Calories 300
  • Total fat 11 g
  • Cholesterol 85 mg
  • Saturated fat 3 g
  • Total carbohydrate 18 g
Share X
Lunch & Dinner

Korean Beef Stew