If you’re craving a dish that wraps you in cozy, bold flavors and fills your kitchen with an irresistible aroma, this Sweet and Spicy Korean Beef Stew Recipe is about to become your new best friend. Tender flank steak slow-cooked in a perfectly balanced sauce of soy, brown sugar, and a hint of heat from red pepper flakes creates a dish that’s both comforting and exciting. Whether you’re new to Korean cuisine or a longtime fan, this stew offers a beautiful mix of sweet, savory, and spicy notes that will have you coming back for seconds — and maybe thirds!
Ingredients You’ll Need
Getting the ingredients just right is the secret to nailing this stew. Each one plays a crucial role in developing the layers of flavor and texture that make this recipe unforgettable. From the silkiness the corn starch brings to the bold kick of the red pepper flakes, these simple staples come together in perfect harmony.
- 1.5 lbs flank steak: A lean cut that becomes wonderfully tender when slow-cooked, soaking up all the flavor.
- 1/4 cup corn starch: Helps thicken the sauce to a luscious, rich consistency that clings to every bite.
- 2 tbsp sesame oil: Adds a toasty, nutty aroma that is signature to Korean cooking.
- 1/2 tsp garlic powder: Provides a gentle burst of savory goodness without overpowering the other ingredients.
- 1/2 cup soy sauce: Brings that classic umami depth and salty punch to balance the sweetness.
- 3/4 cup brown sugar: Sweetens the stew naturally while giving it a rich, caramelized flavor.
- 1 diced onion: Infuses the dish with subtle sweetness and texture as it cooks down.
- 1/4 tsp red pepper flakes: Gives the stew its signature spicy kick, just enough to warm you up inside.
How to Make Sweet and Spicy Korean Beef Stew Recipe
Step 1: Mix Ingredients
Start by combining everything except the flank steak in a large mixing bowl. Whisk the soy sauce, brown sugar, sesame oil, garlic powder, corn starch, diced onion, and red pepper flakes together until smooth and well blended. This sauce is your flavor powerhouse, so make sure it’s well mixed before moving on.
Step 2: Cook in Crockpot
Place the flank steak right into your slow cooker and pour the sauce over it, letting the meat soak up all that goodness. Cover and cook on low for 6 to 8 hours – this slow and steady heat makes the steak melt-in-your-mouth tender. If you’re short on time, the high setting works too, just for 3 to 4 hours.
Step 3: Shred Meat
Once the beef is perfectly cooked and tender, carefully remove it from the slow cooker. Using two forks, shred the meat or slice it if you prefer chunks. Then, pop it back into the crockpot to reabsorb the flavorful sauce, making every bite juicy and delicious.
Step 4: Final Touches and Serve
Your Sweet and Spicy Korean Beef Stew Recipe is basically ready to eat at this point, but giving it a good stir helps blend all those amazing flavors one last time. Serve it hot over steamed rice to soak up every drop of sauce – it really is the perfect finish.
How to Serve Sweet and Spicy Korean Beef Stew Recipe
Garnishes
Adding simple garnishes can elevate your stew to next-level delicious. Sprinkle toasted sesame seeds or chopped green onions on top for a fresh crunch and added color. A few slices of fresh chili or a drizzle of sesame oil can intensify the flavor if you like things extra spicy or aromatic.
Side Dishes
This stew is fabulous with steamed white or jasmine rice, but it also pairs beautifully with kimchi for a punch of acidity and crunch. For a heartier meal, consider serving alongside a crisp cucumber salad or sautéed bok choy to add some light greens to your plate.
Creative Ways to Present
Want to impress guests or switch things up? Serve the stew in mini stone bowls for authentic Korean flair, or use it as a filling for bibimbap bowls topped with a fried egg and fresh vegetables. You can even stuff it inside steamed buns for a fun fusion twist that everyone will love.
Make Ahead and Storage
Storing Leftovers
This stew actually tastes even better the next day, making it an ideal meal to prep ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days to keep that sweet and spicy magic intact.
Freezing
If you want to keep it even longer, freeze the stew in portioned containers for up to 2 months. Just be sure to thaw completely in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat your leftover Sweet and Spicy Korean Beef Stew Recipe gently on the stovetop or in the microwave. Add a splash of water or broth if needed to loosen the sauce, and stir occasionally to keep it from sticking or drying out.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While flank steak is ideal for its tenderness after slow cooking, chuck roast or brisket work well too and might even add more rich flavor. Just adjust cooking times if your cut is thicker or fattier.
How spicy is this stew?
The recipe features a modest amount of red pepper flakes for a gentle warming heat. If you like things hotter, you can easily add more flakes or a little gochujang (Korean chili paste) for an extra kick.
Can I make this recipe on the stove instead of a crockpot?
Yes! Cook the beef in a heavy pot or Dutch oven over low heat. Simmer gently for 2 to 3 hours, checking occasionally until the meat is tender and the sauce is thick. Just be patient and keep the heat low to avoid drying out the beef.
Is this stew gluten-free?
Traditional soy sauce contains gluten, so to make a gluten-free version, substitute with tamari or coconut aminos. Everything else in the recipe is naturally gluten-free.
What can I do with leftover sauce?
Don’t toss that sauce! It’s fantastic drizzled over rice bowls, roasted vegetables, or even as a marinade for grilled chicken. It will add a wonderful sweet and spicy depth to many dishes beyond the stew.
Final Thoughts
There’s something truly comforting about this Sweet and Spicy Korean Beef Stew Recipe that makes it a perfect meal for any day you want to treat yourself or your loved ones. With minimal effort and incredible flavor, it’s a dish worth keeping in your cooking rotation. Give it a try, and I promise it’ll become one of your favorite go-to meals that brings warmth and smiles to your table.
Print
Sweet and Spicy Korean Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Korean
Description
This Sweet and Spicy Korean Beef Stew is a comforting and flavorful dish featuring tender flank steak slow-cooked in a savory sauce made with soy sauce, brown sugar, sesame oil, and a touch of heat from red pepper flakes. Perfect for a hearty family meal, it’s easy to prepare and delivers rich Korean-inspired flavors that melt in your mouth.
Ingredients
Beef and Coating
- 1.5 lbs flank steak
- 1/4 cup corn starch
Sauce and Seasonings
- 2 tbsp sesame oil
- 1/2 tsp garlic powder
- 1/2 cup soy sauce
- 3/4 cup brown sugar
- 1 diced onion
- 1/4 tsp red pepper flakes
Instructions
- Mix Ingredients: In a mixing bowl, combine the sesame oil, garlic powder, soy sauce, brown sugar, diced onion, red pepper flakes, and corn starch. Whisk until all the ingredients are well blended and the sauce is smooth.
- Cook in Crockpot: Place the flank steak in the slow cooker. Pour the prepared sauce evenly over the steak. Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender and fully cooked.
- Shred Meat: Once cooking is complete, remove the flank steak from the slow cooker. Using two forks, slice or shred the meat into bite-sized pieces.
- Return Meat to Sauce: Place the shredded beef back into the slow cooker with the sauce. Stir gently to coat the meat in the flavorful sauce and let it warm through for a few minutes.
- Serve: Serve the sweet and spicy Korean beef stew hot over steamed rice. Enjoy the perfect balance of sweet, savory, and spicy flavors in every bite.
Notes
- For a thicker sauce, let the stew cook uncovered for the last 30 minutes on high.
- You can add vegetables like carrots, potatoes, or mushrooms for extra texture and nutrition.
- If you prefer less spice, reduce or omit the red pepper flakes.
- Flank steak can be substituted with chuck roast or brisket if preferred.
- Serve with steamed rice or noodles for a complete meal.
