If you are craving a dish that balances bold flavors with comforting heartiness, this Sweet and Spicy Korean Beef Stew Recipe is an absolute must-try. Imagine tender, melt-in-your-mouth flank steak simmered in a luscious sauce that’s perfectly sweet with a fiery kick, all slow-cooked to deepen every single flavor. It’s the kind of meal that warms you up from the inside out, perfect for sharing with family or impressing friends without spending hours in the kitchen. Let me walk you through this delightful recipe—you’ll love how simple the ingredients are and how rewarding the final dish tastes.
Ingredients You’ll Need
The magic of this stew lies in its simplicity. Every ingredient plays an essential role, whether it’s building the sauce’s rich flavor, adding a hint of heat, or giving the beef that wonderfully silky texture after slow cooking.
- 1.5 lbs flank steak: The star protein with great texture, perfect for slow cooking to become tender and juicy.
- 1/4 cup corn starch: Helps thicken the sauce, giving it that perfect stew consistency.
- 2 tbsp sesame oil: Adds a rich, nutty aroma that’s classic to Korean dishes.
- 1/2 tsp garlic powder: Infuses the stew with deep, savory undertones without overpowering the other flavors.
- 1/2 cup soy sauce: Provides a salty umami backbone, essential for that authentic Korean taste.
- 3/4 cup brown sugar: Brings sweetness that balances the spice and umami perfectly.
- 1 diced onion: Adds natural sweetness and texture as it cooks down in the stew.
- 1/4 tsp red pepper flakes: The key to that warming spiciness that makes the dish exciting and flavorful.
How to Make Sweet and Spicy Korean Beef Stew Recipe
Step 1: Mix the Sauce
Start by combining all the ingredients except for the flank steak in a mixing bowl. Whisk everything together until the brown sugar dissolves and the sauce is perfectly smooth. This blend of soy sauce, brown sugar, garlic, sesame oil, and red pepper flakes creates the signature sweet and spicy base that makes this stew so irresistible.
Step 2: Prepare the Slow Cooker
Place the flank steak in your slow cooker, then pour the sauce over the top. Make sure the steak is well coated with all those amazing flavors. Cover and cook on low for 6 to 8 hours, or if you’re short on time, on high for 3 to 4 hours. Low and slow is ideal to get that tender, fork-friendly beef that absorbs all the sauce.
Step 3: Shred or Slice the Beef
Once the cooking time is done, carefully remove the steak from the crockpot. Let it rest just a moment, then slice or shred it however you prefer. Returning the beef to the pot allows every delicious piece to soak in the sauce just before serving—this is where the magic happens and flavors intensify.
Step 4: Ready to Serve!
This Sweet and Spicy Korean Beef Stew Recipe is best served piping hot over a bowl of fluffy steamed rice. The rice balances the robust sauce and makes each bite satisfying. You’re in for such a treat!
How to Serve Sweet and Spicy Korean Beef Stew Recipe
Garnishes
Adding garnishes can elevate the presentation and add layers of flavor and texture. Sprinkle chopped green onions or toasted sesame seeds on top to introduce crunch and fresh color. For a fresh contrast, a handful of thinly sliced fresh chili or a drizzle of sesame oil can add fragrant notes that brighten the dish.
Side Dishes
This stew is hearty on its own, but pairing it with traditional Korean sides like kimchi adds a spicy, tangy punch that complements the sweetness of the beef beautifully. Alternatively, crisp steamed or stir-fried vegetables such as bok choy or broccoli create a fresh, healthy side to round out the meal.
Creative Ways to Present
If you want to get a bit creative, serve this Sweet and Spicy Korean Beef Stew Recipe inside lettuce wraps for a fun, interactive meal. You can also turn the leftovers into a Korean-inspired taco by topping soft tortillas with the beef, some shredded cabbage, and a drizzle of spicy mayo. Either way, it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftovers in an airtight container in the refrigerator. This stew actually tastes even better the next day as the flavors continue to meld. It will stay fresh for up to 3 to 4 days, making it a convenient option for busy weeknights.
Freezing
If you want to keep this Sweet and Spicy Korean Beef Stew Recipe on hand longer, it freezes beautifully. Just portion it into freezer-safe containers or ziplock bags, leaving some space for expansion. It will maintain its quality for up to 3 months, perfect for a quick comfort meal anytime.
Reheating
To reheat, gently warm the stew in a saucepan over medium heat, stirring occasionally. If it seems too thick, add a splash of water or broth to loosen the sauce. Alternatively, microwave it covered, stirring halfway through to ensure even warmth. Be careful not to overheat, as you want to keep the beef tender and the sauce luscious.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak works wonderfully because of its texture and flavor, you can substitute with brisket, chuck roast, or sirloin. Just keep in mind cooking times may vary slightly depending on the cut.
How spicy is this stew?
This recipe delivers a gentle warmth from the red pepper flakes, balanced out by the sweetness of brown sugar. If you prefer more heat, feel free to add extra chili flakes or a splash of gochujang (Korean chili paste) for a bolder kick.
Can I make this stew without a slow cooker?
Yes! You can prepare it on the stovetop by simmering the beef and sauce gently over low heat for 2 to 3 hours until the beef is tender. Just be sure to check occasionally and add a bit of water or broth if needed to keep the stew from drying out.
What rice pairs best with this Korean beef stew?
Steamed white rice is the classic choice, especially medium or short grain varieties, because it absorbs the sauce beautifully. Brown rice or even cauliflower rice can be great alternatives if you want something a bit heartier or lighter.
Is this recipe gluten-free?
It can be, as long as you use gluten-free soy sauce or tamari. Most other ingredients are naturally gluten-free, making this dish a great option for those with gluten sensitivities.
Final Thoughts
There’s something incredibly satisfying about this Sweet and Spicy Korean Beef Stew Recipe that keeps me coming back for more. It’s perfectly balanced, straightforward to prepare, and filled with authentic flavors that transform simple ingredients into a memorable meal. I genuinely hope you give this recipe a try and enjoy every comforting, flavorful bite as much as I do!
Print
Sweet and Spicy Korean Beef Stew Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 8 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Korean
Description
This Sweet and Spicy Korean Beef Stew features tender flank steak slow-cooked in a rich, flavorful sauce combining soy sauce, brown sugar, garlic, and a touch of red pepper flakes. The resulting dish is a perfect balance of savory, sweet, and spicy flavors that melts in your mouth, served best over warm rice for a comforting and satisfying meal.
Ingredients
Beef and Marinade
- 1.5 lbs flank steak
- 1/4 cup corn starch
- 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
- Prepare the sauce: In a mixing bowl, combine the corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes. Whisk everything together thoroughly until well blended and smooth.
- Cook the beef: Place the flank steak inside the slow cooker. Pour the prepared sauce evenly over the steak, ensuring it is well coated. Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and infused with the sauce.
- Shred or slice the beef: Once cooked, carefully remove the flank steak from the slow cooker. Use forks to shred the beef or slice it against the grain for optimal tenderness. Return the shredded or sliced beef back into the crockpot with the sauce.
- Serve: Spoon the sweet and spicy Korean beef over freshly cooked rice. Serve immediately and enjoy the rich, savory, and slightly spicy stew bursting with flavor.
Notes
- For a thicker sauce, you can mix an additional teaspoon of cornstarch with water and stir into the slow cooker during the last 30 minutes of cooking.
- Adjust the amount of red pepper flakes to control spice level according to your preference.
- This dish can be garnished with chopped green onions or toasted sesame seeds for extra flavor and presentation.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
