Spicy Korean Beef Stew with Gochujang

Spicy Korean beef stew is a hearty, Korean-style braise of tender beef, potatoes, vegetables, and a savory-hot broth flavored with gochujang, gochugaru, garlic, and soy sauce. Versions vary from household to household; this one is designed for a home stove and is especially good served with rice to catch the rich, spicy sauce.

Ingredients

2½ lb (1.13 kg) boneless beef chuck, trimmed of excess hard fat and cut into 1½-inch (4 cm) cubes
1 tbsp (15 ml) neutral cooking oil, such as canola
1 medium yellow onion, about 8 oz (225 g), cut into thick wedges
5 garlic cloves, about 25 g, finely chopped
1 tbsp (15 g) fresh ginger, peeled and finely grated
2 tbsp (30 g) gochujang (Korean fermented chili paste)
1 tbsp (6 g) gochugaru (Korean red pepper flakes), or less for a milder stew
2 tbsp (30 ml) low-sodium soy sauce
1 tbsp (15 ml) toasted sesame oil
1 tbsp (15 ml) rice wine or mirin, optional; use water if avoiding alcohol
4 cups (950 ml) low-sodium beef broth
1 cup (240 ml) water, plus more as needed
1 tbsp (15 g) brown sugar
1 lb (450 g) Yukon Gold potatoes, about 3 medium, peeled if desired and cut into 1½-inch (4 cm) chunks
2 medium carrots, about 200 g, cut into 1-inch (2.5 cm) pieces
8 oz (225 g) cremini or shiitake mushrooms, halved or thickly sliced
4 scallions, about 60 g, thinly sliced, whites and greens separated
1 tsp (5 ml) rice vinegar, or to taste
½ tsp fine salt (about 3 g), plus more to taste
¼ tsp ground black pepper (about 0.5 g)
1 tsp (3 g) toasted sesame seeds, for serving

Instructions

Prepare the ingredients. Pat the beef dry with paper towels so it browns instead of steaming. Cut the onion, potatoes, carrots, and mushrooms, and mix the gochujang, gochugaru, soy sauce, sesame oil, rice wine if using, and brown sugar in a small bowl. This prep takes about 25 minutes; keep the potatoes in larger chunks so they hold their shape during the long simmer.
Brown the beef. Heat the neutral oil in a heavy Dutch oven or other lidded, heavy-bottomed pot over medium-high heat. Working in two batches so the pieces are not crowded, brown the beef on two or three sides, about 4–5 minutes per batch. Transfer it to a plate. Browning builds a deeper savory flavor; it is fine if the cubes are not cooked through at this point.
Cook the aromatics. Reduce the heat to medium. Add the onion and scallion whites to the pot and cook for about 2 minutes, stirring and scraping up browned bits. Add the garlic and ginger and stir for 30 seconds. Add the prepared chili mixture and stir for another 30 seconds, just until fragrant. If the paste begins to stick, add a splash of broth rather than letting it scorch.
Begin the braise. Return the beef and any plate juices to the pot. Pour in the beef broth and water, then add the salt and black pepper. Stir to distribute the paste and bring the liquid to a gentle boil. Reduce the heat to low, cover with the lid slightly ajar, and simmer gently for 1 hour 35 minutes. The liquid should show occasional bubbles, not a hard boil; check once or twice and add a little water if the beef is no longer mostly submerged.
Check the beef and add the vegetables. Check a large beef cube in its thickest part with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; the beef will continue braising well beyond that point here to become tender. Add the potatoes, carrots, and mushrooms, pushing them into the broth. Cover and simmer gently for 25 minutes, until the vegetables are tender and a fork slides easily into the beef. If the potatoes need a few more minutes, cook them briefly longer and check again.
Adjust and serve. Stir in the rice vinegar and taste the broth. Add salt if needed, more gochugaru for heat, or a little water if the sauce is saltier or thicker than you like. Let the stew settle for 3 minutes, then ladle it into bowls and finish with scallion greens and sesame seeds.

Tips

Choose the right cut. Chuck is well suited to a long, moist braise because its connective tissue softens over time. Brisket or boneless short ribs can work too, though short ribs are richer and may need their excess surface fat skimmed from the broth. Lean steak cuts are likely to turn dry and firm rather than tender.
Control the heat with the chili paste. Gochujang brings fermented depth, salt, and sweetness as well as heat, while gochugaru adds a cleaner chile flavor. Start with the listed amounts, then adjust at the end. If you cannot find gochugaru, use a smaller amount of crushed red pepper; the stew will still be spicy but will lack gochugaru’s distinctive flavor and color.
Keep the simmer gentle. A rolling boil can make beef tighten and break up vegetables before the meat is tender. If your stove runs hot, use the smallest burner or move the pot partly off the heat. Keep the lid slightly ajar so the broth reduces slowly without evaporating too quickly.
Make substitutions thoughtfully. If gochujang is unavailable, use 1½ tablespoons (about 23 g) miso plus 1 tablespoon (15 g) sambal oelek or another chili paste, and reduce added salt to taste. This gives a savory, spicy stew, but it will not have gochujang’s fermented Korean character. For a gluten-free version, choose certified gluten-free gochujang and tamari, and check the broth label.

Serving Suggestions

Serve the stew hot in deep bowls with steamed short-grain rice or another plain rice. Rice is more than a side: its mild flavor balances the chile, and it soaks up the broth as you eat. A bowl of rice per person is a useful guide, or offer extra rice for anyone who prefers a less intense bite. If you are serving a group, keep the pot warm at a low setting and let everyone add broth and vegetables to their own bowl.

For contrast, add a small dish of kimchi, quick-pickled cucumbers, or lightly dressed shredded cabbage. Their crisp texture and acidity are welcome next to the soft beef and potatoes. You can also set out extra scallions, toasted sesame seeds, and a little gochugaru so diners can finish their portions to taste. The stew is substantial on its own, so a simple vegetable side is usually enough.

Variations

To make the stew less spicy, reduce the gochugaru to 1 teaspoon (2 g) or leave it out, while keeping the gochujang for fermented savoriness. For a hotter pot, add gochugaru in small pinches near the end; adding a lot at once can make the broth harsh. Because gochujang varies in saltiness and heat by brand, taste the broth before adding more soy sauce or salt.

For a more vegetable-forward version, replace one potato with 8 oz (225 g) daikon cut into chunks, or add 1 cup (100 g) sliced napa cabbage during the final 10 minutes. Daikon turns tender and absorbs the broth; cabbage softens quickly and makes the pot a little sweeter. You can use shiitake mushrooms for a deeper, earthier flavor or cremini for a milder one. Avoid adding delicate greens at the start, as they will lose their texture during the long braise.

If you like a thicker, more concentrated stew, uncover the pot for the final 10 minutes and simmer gently, watching that the vegetables do not catch on the bottom. For a brothier bowl, add ½–1 cup (120–240 ml) hot water or broth before serving and adjust the seasoning again. These are practical home-style choices rather than claims about a single fixed version; Korean beef stews and spicy braises vary in seasoning, vegetables, and consistency.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The stew keeps for 3–4 days in the refrigerator. The broth may thicken as it chills, and the potatoes can soften further, but the flavors often meld by the next day. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion, and thaw overnight in the refrigerator before reheating.

Reheat a portion in a covered saucepan over medium-low heat, stirring gently and adding a splash of water or broth if needed. Bring it to a steady simmer, then check that the leftovers reach 165°F (74°C) throughout with a food thermometer, as USDA FSIS recommends. Microwave individual servings in a covered, microwave-safe bowl, stirring partway through and checking several spots for 165°F (74°C). Reheat only the amount you plan to eat; repeated cooling and reheating can reduce quality and makes temperature control harder.

Frequently Asked Questions

Is this the same as yukgaejang?
Not exactly. Yukgaejang is a Korean spicy beef soup often made with shredded beef and vegetables such as scallions or fernbrake, with a more broth-forward consistency. This recipe is a thick, chunky beef stew with potatoes and a gochujang-based broth. Korean dishes have regional and household variations, so ingredients and seasoning can differ from one recipe to another.

Can I make this in a slow cooker?
Yes. Brown the beef and cook the onion, garlic, ginger, and chili paste on the stove first for better flavor, then transfer them to the slow cooker with the broth and water. Cook on low until the beef is nearly tender, about 6–7 hours depending on the cooker, then add the potatoes, carrots, and mushrooms for roughly 1–2 hours more, until tender. Slow cookers vary, so use tenderness rather than the clock alone, and verify the beef reaches the safe minimum temperature stated in the instructions.

Can I make it ahead?
Yes. Make the stew a day ahead, cool it safely, and refrigerate it. Reheat it gently to 165°F (74°C) before serving, adding a little broth or water if it has thickened. The potatoes may soften slightly after chilling and reheating, so if you want them firmer, cook them just until tender rather than letting them break down.

What can I use instead of gochujang?
Use the miso and chili-paste substitution in the Tips section if you cannot find it. It supplies some fermented savoriness and heat, but the flavor will not be identical. Avoid replacing gochujang with only sriracha or hot sauce: those can make the stew hot but usually do not provide the same body, sweetness, or depth. Taste before adding salt because both the substitute and broth may already be salty.

How can I make the stew less salty?
Choose low-sodium broth and soy sauce, and do not add extra salt until the end. If the finished broth tastes too salty, add hot water a little at a time and taste again; adding unsalted potatoes at the last minute is not a reliable way to remove salt. Serving it with plain rice also gives each spoonful a milder balance.

Can I use a different beef cut?
Yes. Boneless short ribs or brisket can be braised using the same method, but the cooking time may vary with the size and shape of the pieces. Cut the meat into similarly sized chunks and continue the gentle braise until it is fork-tender. Trim excess surface fat if you prefer a less rich broth, and avoid lean cuts such as sirloin, which are not ideal for a long stew.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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