Description
Indulge in the bold, authentic flavors of this Korean Beef Bulgogi Stew. Tender beef simmers in a rich, savory broth with aromatic vegetables, creating a comforting and satisfying family-style meal.
Ingredients
– 1 lb beef chuck, cut into 1-inch cubes
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp sesame oil
– 2 tsp Korean chili pepper flakes (gochugaru)
– 4 cups beef broth
– 2 carrots, sliced
– 2 cups baby spinach
– 3 green onions, sliced
– Cooked white rice, for serving
Instructions
1. – In a large pot or Dutch oven, heat 1 tbsp of oil over medium-high heat. Add the beef and sear on all sides until browned, about 3-4 minutes per side. Remove beef from pot and set aside.
2. – Add the onion to the pot and sauté for 2-3 minutes until translucent. Add the garlic and ginger and cook for 1 minute, until fragrant.
3. – Pour in the soy sauce, brown sugar, sesame oil, and chili pepper flakes. Stir to combine.
4. – Add the beef back to the pot, along with the beef broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. – Add the carrots and spinach to the stew and cook for an additional 5 minutes, until the vegetables are tender.
6. – Serve the Korean Beef Bulgogi Stew hot, over steamed white rice, and garnish with sliced green onions.
Notes
– For a spicier stew, increase the amount of Korean chili pepper flakes.
– Try serving with a side of kimchi for an authentic Korean meal.
– Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean