Description
Indulge in the rich, savory flavors of this authentic Korean Beef Bulgogi Stew. Tender beef simmers in a perfectly balanced sauce, creating a dish that’s both comforting and absolutely delicious.
Ingredients
– 1 pound beef chuck, cut into 1-inch cubes
– 1 onion, diced
– 3 carrots, peeled and sliced
– 4 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons sesame oil
– 1 teaspoon ground ginger
– 1/2 teaspoon red pepper flakes (optional)
– 4 cups beef broth
– 2 tablespoons cornstarch
– 2 tablespoons water
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions
1. In a large pot or Dutch oven, heat the sesame oil over medium-high heat.
2. Add the beef and brown it on all sides, about 5 minutes.
3. Add the onions, carrots, and garlic, and cook for 3-4 minutes until the vegetables are softened.
4. In a small bowl, whisk together the soy sauce, brown sugar, ginger, and red pepper flakes (if using). Pour the sauce into the pot and stir to coat the beef and vegetables.
5. Add the beef broth and bring the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the beef is very tender.
7. In a small bowl, whisk together the cornstarch and water to create a slurry.
8. Slowly pour the slurry into the stew, stirring constantly, until the stew has thickened to your desired consistency.
9. Season with salt and pepper to taste.
10. Serve the Korean Beef Bulgogi Stew hot, garnished with chopped green onions. Enjoy over a bed of steamed white rice.
Notes
– For a spicier stew, increase the amount of red pepper flakes.
– This stew can be made in advance and reheated, as the flavors will continue to develop.
– Leftover stew can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Korean