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    Home » Beef

    Korean Beef Stew

    Published: Jan 4, 2023 by Nora Rey · This post may contain affiliate links · 6 Comments

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    A recipe inspired by galbi-jjim (or kalbi-jjim), this rich stew of beef short ribs and chuck is cooked with vegetables in a subtly sweet and savory sauce made with soy sauce, pear, and aromatics. It is a delicious, comforting dish that comes together in less than an hour using an electric pressure cooker.

    You may also like to try Beef Caldereta, a Filipino classic beef stew with tomato sauce.

    Korean Beef Stew in a bowl
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other beef recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Korean Beef Stew
    Salt and pepper are not in the picture.

    Notes and substitutions

    • Beef: I used a combination of bone-in short ribs and chuck. Bone-in short ribs have a great texture and flavor but can be pricey. A chuck roast usually has good marbling—it's also meatier and cheaper. Boneless beef shank and point-cut brisket are other alternatives.
    • Rice wine: I used Shaoxing wine; you may also use another type of rice wine, dry sherry, or red/white wine. Alcohol enhances the flavors of this dish, but if you want to keep it alcohol-free, you can skip it.
    • Gochujang: It is a thick, red chili paste made with glutinous rice and fermented soybeans. It has a concentrated flavor with varying levels of spiciness. As a substitute, you may use Sriracha.
    • Asian pear: A common ingredient in Korean marinades, it contains enzymes that tenderize the meat and adds natural sweetness. To substitute, you can use apple instead.

    How to make this recipe

    (1)Trim off excess fat from the beef (2 pounds bone-in short ribs and 3 pounds chuck). Cut the chuck into large chunks to cook about the same as short ribs, which typically take longer. Season them with salt and pepper, then lightly coat them with flour.

    Beef short ribs and chuck are coated in flour.

    (2)Over medium-high heat, sear the meat in batches in a bit of oil. Transfer them to a plate.

    Searing the meat in an electric pressure cooker.

    (3)Sauté 1- inch ginger, 1 onion, and 1 garlic head in oil until fragrant and softened for about a minute. Add ½ cup rice wine, ½ cup soy sauce, 1 pear, 2 tablespoons gochujang, ¼ cup sugar, and 2 cups of water (only 1 cup if using a pressure cooker). Mix it up and bring it to a boil.

    Pouring water into the pot.

    (4)Add the meat back in. Cover and simmer over medium heat until the meat is tender for 2 to 3 hours. Add more water, if necessary.

    If using a pressure cooker, cover and switch to the high or stew setting for 30 minutes.

    Added the meat back into the pot.

    (5)Remove the layer of fat that floats on top. Taste to see if more soy sauce or sugar is needed. The level of saltiness will vary depending on the brand of soy sauce you are using.

    Skimming the fat from the surface of the stew.

    (6)Add 8 to 10 dried shiitake mushrooms soaked in water, 8 ounces carrots, 8 ounces daikon radish, and 3 scallions. Cook for another 20 minutes (10 minutes for the pressure cooker).

    Added the vegetables and aromatics into the pot of stew.

    (7)Add some ground pepper and sesame seeds.

    Added sesame seeds into the pot of stew.

    (8)Add some cheese just before serving, if desired. Cheese is typically added to Korean dishes to reduce their spiciness. Although this dish isn't spicy, some people like it for its added flavor and texture.

    Spooning the Korean Beef Stew with cheese directly from the pot.

    Frequently asked questions

    What is galbi-jjim?

    Galbi-jjim (also known as kalbi-jjim) is a Korean dish of braised short ribs usually served on special occasions. Although it is not difficult to make, it requires hours of low and slow cooking, making it worthy of a celebration.

    It is prepared by braising beef short ribs with vegetables such as daikon radish, carrots, and shiitake mushrooms in a liquid with soy sauce, pear, and aromatics until they are fall-off-the-bone tender. Some recipes include ginkgo nuts, pine nuts, chestnuts, and jujubes.

    How do you make beef stew tender?

    The key is to give it enough time through low and slow cooking. Different cuts of meat cook at different times. Tougher, inexpensive cuts with good marbling and plenty of collagen-rich connective tissue, like chuck meat, are best for stews. They can withstand long periods of cooking without drying out or becoming chewy.

    Should I use bone-in short ribs or boneless short ribs?

    You can use whatever you have available. Both are good, although bone-in short ribs are preferable since the bones add extra flavor.

    Other beef recipes you may like

    • Kare Kare over rice on a plate
      Kare Kare with Beef Shank (in Peanut Sauce)
    • Beef Caldereta served on a plate
      Beef Caldereta
    • Beef Stir Fry with Onions and Peppers in a wok
      Beef Stir Fry with Onions & Peppers
    • Beef tapa served with fried egg, garlic fried rice, tomatoes, cucumbers, and a spicy vinegar dipping sauce
      Filipino Beef Tapa (Tapsilog)

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Korean beef stew in a bowl

    Korean Beef Stew

    A rich stew of beef short ribs and chuck cooked with vegetables in a subtly sweet and savory sauce made with soy sauce, pear, and aromatics.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Korean
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Servings: 10
    Calories: 444kcal
    Author: Nora Rey
    Cost: $32-$35

    Equipment

    • 6-quart Dutch oven or a heavy-bottomed pot

    Ingredients

    • 2 pounds bone-in beef short ribs (see note)
    • 3 pounds beef chuck cut into large chunks (see note)
    • ⅓ cup flour
    • 1- inch ginger minced
    • 1 onion chopped
    • 1 head garlic minced
    • ½ cup rice wine sub:dry sherry or red/white wine
    • ½ cup soy sauce
    • 1 Asian pear or apple grated
    • 2 tablespoons gochujang sub:Sriracha
    • ¼ cup brown sugar
    • 8 to 10 dried shiitake mushrooms (soaked in water) cut in half, if big
    • 8 ounces carrot large-diced
    • 8 ounces daikon radish large-diced
    • 3 scallions cut into 2” lengths
    • Sesame seeds (optional)
    • Cheese e.g., cheddar, raclette, or gruyere (optional)
    • Salt and pepper to taste
    US Customary - Metric

    Instructions

    • Trim off excess fat from the beef. Season them with salt and pepper, then lightly coat them with flour.
    • Over medium-high heat, sear the meat in batches in a bit of oil. Transfer them to a plate.
    • Sauté ginger, onion, and garlic in oil until fragrant and softened for about a minute.
    • Add rice wine, soy sauce, pear, gochujang, sugar, and 2 cups of water (only 1 cup if using a pressure cooker). Mix it up and bring it to a boil.
    • Add the meat back in. Cover and simmer over medium heat until the meat is tender for 2 to 3 hours. Add more water, if necessary.
      If using a pressure cooker, cover and switch to the high or stew setting for 30 minutes.
    • Remove the layer of fat that floats on top. Taste to see if more soy sauce or sugar is needed. The level of saltiness will vary depending on the brand of soy sauce you are using.
    • Add mushrooms, carrots, radish, and scallions. Cook for another 20 minutes (10 minutes for the pressure cooker).
    • Add some ground pepper and sesame seeds.
    • Add cheese just before serving, if desired.

    Video

    Notes

    • Beef: Bone-in short ribs have a great texture and flavor but can be pricey. A chuck roast usually has good marbling—it's also meatier and cheaper. Boneless beef shank and point-cut brisket are other alternatives.

    Nutrition

    Calories: 444kcalCarbohydrates: 19gProtein: 41gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 133mgSodium: 1059mgPotassium: 934mgFiber: 2gSugar: 10gVitamin A: 3854IUVitamin C: 10mgCalcium: 63mgIron: 5mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Reader Interactions

    Comments

    1. Norma

      January 05, 2023 at 12:12 am

      5 stars
      Omg! This looks so delish! And easy! It’s time to put my pressure cooker to test. Haha. Thank you for the recipe and looking forward to making this!

      Reply
      • Nora Rey

        January 05, 2023 at 12:18 am

        Hello!!! Yes to both delish and easy! It's great that you are using your pressure cooker, as it will cut down on cooking time by a whole lot. I hope you enjoy it!

        Reply
    2. Ria McConnell

      November 14, 2022 at 3:06 am

      hi, just want you to know a friend of mine sent me a link to your korean beef stew and it was a total hit. wanted to thank you for that, i think it's been more than a year already but i forgot to write a review about it here. i didnt have gojuchang so i just used Sriracha but it went well anyways. I was wondering if this recipe will also taste as good with Pork ?

      Reply
      • Nora Rey

        January 05, 2023 at 12:59 am

        Hello Ria, I appreciate you taking the time to send me a message. I am happy you enjoyed the stew. =) Pork has a milder flavor than beef, but with so much flavor going on in the stew, I imagine it would work just as well. It will also take less time to cook than beef. You can use pork spareribs which are usually fattier and juicier than other pork ribs.

        Reply
    3. Jomelyn

      March 07, 2022 at 5:55 pm

      Wow, it looks very delicious. I am a fan of Korean foods and beef stew so this will be on my menu this week. I appreciate your easy-to-make and tasty recipes, Nora.

      Reply
      • Nora Rey

        January 05, 2023 at 2:24 pm

        Thank YOU, Jomelyn. I hope you like it. =)

        Reply

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