Korean Beef Stew Recipe

Craving some real Seoul food? Korean Beef Stew, known as Galbi Jjim, is a remarkable dish that would steal your taste buds in an instant. This sumptuously hearty dish is primarily a comforting bowl of tender beef chunks, doused in a savory-sweet sauce, and perfectly simmered until perfection. It’s a significant part of Korean cuisine and is ideally savored across all occasions – from daily meals to feasts on special events or holidays.

If you’re a fan of bold, intense flavors, this Korean Beef Stew is truly a dream come true! Peppered with traditional Korean spices and a hint of sweetness, this delightful stew captures the essence of Korean cuisine. It’s a hug in a bowl, a foodie delight, and precisely the beacon of comfort you need on a rainy or cold day. So, buckle up, dear readers! Kitchen adventures await!

• Prep Time: 15 mins
• Cook Time: 1 hour 35 mins
• Total Time: 1 hour 50 mins
• Servings: 8 people
• Yields: 8 bowls

Alright folks, put on your chef hats, and let’s dive right into the recipe. This Korean culinary jewel awaits befitting realization in your kitchens!

Ingredients & Equipment You’ll Need

• 2 lbs stewing beef, cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 5 tablespoons soy sauce
• 3 tablespoons sugar
• 3 tablespoons rice wine
• 2 tablespoons sesame oil
• 1 tablespoon black pepper

Equipment Needed

• Large Stockpot
• Chopping Board
• Knife

These ingredients all play a vital role in the savory depth and aromatic harmony of the stew. Soy sauce and sugar add the quintessential sweet-salty balance while the rice wine and sesame oil introduce a unique Asian flair to the dish. Feel free to substitute brown sugar with white if you must, but the original recipe calls for the former.

How To Make Korean Beef Stew

1. In your large stockpot, combine beef, onion, garlic, soy sauce, sugar, rice wine, and black pepper.
2. Stir the ingredients together to coat the beef adequately. Let it marinate for at least 30 minutes.
3. After marinating, place the pot over medium heat. Add just enough water to cover the beef.
4. Bring the mixture to boil, reduce the heat, then let it simmer for about 1 hour 30 minutes or until beef is tender.
5. When the beef is tender, add sesame oil and stir.
6. Adjust the seasonings according to your taste, then simmer for another 5 minutes, and your Korean beef stew is ready!

Tips For The Best Results

• For a thicker and richer sauce, you can include a tablespoon of cornstarch or flour mixed with water.
• Adding sesame seeds on top while serving enhances the look and gives a crunchy texture to the dish.

Storage Tips

• Korean Beef Stew, like most stews, tastes even better the next day. You can refrigerate leftovers for up to 3 days!
• It’s also freezer-friendly, so you can cook it in bulk and portion out servings for any time you crave it.

Frequently Asked Questions

Q: Can I use any beef cut for this stew?

A: Yes, but tougher cuts like chuck, round, or brisket are preferred because they are perfect for slow cooking.

Q: Can I substitute rice wine with something else?

A: Yes, you can replace it with dry sherry or a splash of white vinegar.

Q: Can I make this stew spicy?

A: Yes, you can add some Gochujang (Korean chili paste) or sliced red chili peppers for added heat.

Q: Can this be made in a slow cooker?

A: Absolutely! Adjust the cooking time accordingly and ensure your beef is ultra-tender before removing from the slow cooker.

Q: Can I include vegetables like mushrooms or potatoes?

A: Feel free to add them! They’ll each add a different yet delicious layer of flavor and texture to the stew.

Nutritional Facts of Korean Beef Stew

Each serving of this Korean Beef Stew is approximately 350 calories. It contains 12g fat, 20g carbs, and 38g protein.

I can’t emphasize enough the unique, yummy-ness of the Korean Beef Stew. It’s a culinary gem that packs a flavorful punch and leaves you craving for more. Serve it hot with some rice or noodles, and trust me, you’ll have a great meal right there. Bon Appetit, folks!