If you have a craving for a dish that balances bold flavors and comforting textures, you are in for a real treat with this Sweet and Spicy Korean Beef Stew Recipe. This hearty stew combines tender flank steak slow-cooked to perfection with a luscious sauce that blends sweet brown sugar, savory soy sauce, and a hint of heat from red pepper flakes. The result is a soul-satisfying meal that envelops you in layers of rich, caramelized flavor, perfectly suited for cozy dinners or impressing friends at your next gathering.
Ingredients You’ll Need
What makes this stew so irresistible is how these straightforward ingredients come together to create a flavor explosion. Each one plays a vital role, whether it’s the tenderizing power of the flank steak or the depth added by the soy sauce and sesame oil.
- 1.5 lbs flank steak: The star of the dish, this cut becomes meltingly tender after slow cooking.
- 1/4 cup corn starch: Helps thicken the sauce perfectly for that luscious stew consistency.
- 2 tbsp sesame oil: Adds a deep, nutty aroma that makes every bite more authentic.
- 1/2 tsp garlic powder: Infuses the sauce with warm, savory undertones.
- 1/2 cup soy sauce: Provides the salty, umami backbone of the stew.
- 3/4 cup brown sugar: Brings a rich sweetness that balances the spice and savory notes.
- 1 diced onion: Adds subtle sweetness and texture, melting beautifully during cooking.
- 1/4 tsp red pepper flakes: Just enough spice to awaken your taste buds without overwhelming the dish.
How to Make Sweet and Spicy Korean Beef Stew Recipe
Step 1: Mix the Sauce Ingredients
Begin by combining the corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes in a mixing bowl. Whisk everything together until it forms a smooth, flavorful sauce. This mix is where all the sweet, savory, and spicy magic starts to happen.
Step 2: Prepare the Beef in your Crockpot
Place the flank steak into your slow cooker, then pour the prepared sauce over the meat, ensuring it’s thoroughly coated. Cover the crockpot and set it to cook low for 6 to 8 hours, or if you’re short on time, cook on high for 3 to 4 hours. This slow cooking tenderizes the beef while letting the flavors meld beautifully.
Step 3: Shred and Return the Meat
Once the cooking time is complete and the beef is fork-tender, carefully remove it from the crockpot. Slice or shred the meat, then return it back to the slow cooker to soak up every last drop of that incredible sauce. This step ensures every bite bursts with flavor.
Step 4: Ready to Serve!
Serve the Sweet and Spicy Korean Beef Stew over fluffy steamed rice, or get creative with your favorite grains. This dish is a guaranteed crowd-pleaser that brings warmth and satisfaction with each spoonful.
How to Serve Sweet and Spicy Korean Beef Stew Recipe
Garnishes
To elevate the presentation and add fresh contrast, sprinkle some toasted sesame seeds or freshly chopped scallions over the stew just before serving. These simple garnishes not only add a lovely crunch and color but also enhance the nutty, savory profile of the dish.
Side Dishes
This stew pairs beautifully with a crisp cucumber salad or sautéed greens like bok choy or spinach. The freshness and slight bitterness from the sides balance the rich, sweet, and spicy meat, making every mouthful perfectly enjoyable.
Creative Ways to Present
For a fun twist, serve the stew inside lettuce cups for a handheld delight or spoon it over creamy mashed potatoes for a comforting fusion. You can even turn the leftovers into a Korean beef burrito bowl, layering rice, veggies, and that incredible stew for an innovative meal that tastes just as amazing.
Make Ahead and Storage
Storing Leftovers
This Sweet and Spicy Korean Beef Stew Recipe keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to maintain the flavors and prevent any moisture loss. The stew actually tastes even better the next day as the flavors continue to deepen.
Freezing
If you want to keep this deliciousness for longer, freezing is a great option. Place the stew in freezer-safe containers or heavy-duty bags, leaving some room for expansion. It will stay good for up to 3 months, making it perfect for meal prepping or quick future dinners.
Reheating
Reheat the stew gently on the stovetop over medium-low heat or in the microwave in short bursts, stirring occasionally. Adding a splash of water or broth helps restore the original saucy texture and ensures every bite is just as tender and flavorful as the first time.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While flank steak is ideal for its texture and flavor, you can use chuck roast or brisket. Just adjust the cooking time as these cuts may need a bit longer to become tender.
Is it possible to make this stew spicy for those who love heat?
Definitely. Increase the amount of red pepper flakes or add fresh sliced chili peppers to the sauce. Just tailor the spice level to your preference, since the dish balances heat with sweetness beautifully.
Can I make this Sweet and Spicy Korean Beef Stew Recipe on the stovetop?
You can! Brown the beef first in a large pot, then add the sauce and simmer on low heat with a lid on for 2 to 3 hours, stirring occasionally until the meat is tender and the sauce thickens.
What are some alternatives to soy sauce for this recipe?
You can use tamari if you want a gluten-free option or coconut aminos for a slightly sweeter, less salty profile. Both work well while keeping the umami flavor intact.
Is this stew freezer-friendly after shredding the meat?
It is! Shredding the beef before freezing allows the flavors to meld even better after thawing. Just reheat it slowly to keep the meat tender and juicy.
Final Thoughts
There is something incredibly comforting about cozying up with a bowl of Sweet and Spicy Korean Beef Stew Recipe. Its blend of hearty, tender beef with a sauce that dances between sweet and fiery is sure to become a staple in your recipe collection. Give it a try and watch it turn any ordinary night into a memorable feast that warms your heart and fills your home with amazing aromas.
Print
Sweet and Spicy Korean Beef Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Korean
Description
This Sweet and Spicy Korean Beef Stew is a hearty and flavorful dish featuring tender flank steak slow-cooked in a rich, savory sauce made with soy sauce, brown sugar, garlic, and a hint of red pepper flakes for spice. Perfectly balanced between sweet and spicy, this stew is an easy and comforting meal ideal for serving over steamed rice.
Ingredients
Beef and Sauce
- 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
- Mix Ingredients: Combine all the ingredients except for the flank steak in a mixing bowl. Whisk the corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes until the sauce is smooth and well blended.
- Cook in Crockpot: Place the flank steak into the slow cooker and pour the prepared sauce over it. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, allowing the meat to become tender and absorb the flavors.
- Shred Meat: After cooking, remove the flank steak from the crockpot. Use forks to slice or shred the meat into bite-sized pieces, then return the shredded beef to the crockpot, mixing it well with the sauce.
- Serve: Spoon the sweet and spicy Korean beef stew over steamed rice, garnishing if desired, and enjoy the rich, comforting flavors of this traditional Korean-inspired dish.
Notes
- For extra depth of flavor, you can add crushed garlic or ginger to the sauce.
- Adjust red pepper flakes to increase or decrease spiciness according to taste.
- Serving the stew with steamed white or brown rice helps balance the sweetness and spice.
- If you prefer a thicker sauce, you can cook uncovered in the last 30 minutes to reduce the liquid.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
