If you are craving a comforting, flavorful dish that balances bold heat with a touch of sweetness, this Sweet and Spicy Korean Beef Stew Recipe is the answer you’ve been looking for. Slow-cooked to tender perfection, this stew combines juicy flank steak with a savory sauce packed with soy, brown sugar, and just enough red pepper flakes to make your taste buds sing. It’s the kind of meal that warms your soul and fills your kitchen with irresistible aromas — a true crowd-pleaser that’s perfect for family dinners or impressing guests with minimal effort.
Ingredients You’ll Need
This Sweet and Spicy Korean Beef Stew Recipe relies on a handful of straightforward yet impactful ingredients. Each one is carefully selected to build layers of flavor and contrasting textures — from the tender beef and caramelized onions to the glossy, spicy-sweet sauce that ties everything together.
- Flank steak: The star protein known for its rich flavor and ability to soak up marinades beautifully.
- Corn starch: Helps thicken the sauce to a luscious, stew-like consistency without overpowering flavor.
- Sesame oil: Adds a nutty aroma and authentic Korean flair to the dish.
- Garlic powder: Brings a mellow garlic essence that complements the other seasonings perfectly.
- Soy sauce: The salty backbone of the stew, imparting umami depth and a savory richness.
- Brown sugar: Offers a sweet counterpoint that balances the heat from the red pepper flakes.
- Diced onion: Provides natural sweetness and soft texture once slow-cooked.
- Red pepper flakes: Deliver the signature spicy kick without overwhelming the palate.
How to Make Sweet and Spicy Korean Beef Stew Recipe
Step 1: Mix Ingredients
Start by combining all the sauce ingredients in a large mixing bowl. This includes the corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes. Whisk everything together until the mixture is smooth and well blended. This step ensures every bite bursts with the perfect balance of sweet and spicy flavors.
Step 2: Cook in Crockpot
Place your flank steak into the slow cooker, then generously pour the sauce mixture over the meat. Seal the crockpot with the lid and set it to cook on low for 6 to 8 hours, or if you’re short on time, high for 3 to 4 hours. Slow cooking gently breaks down the steak fibers, resulting in meltingly tender beef infused with the rich sauce.
Step 3: Shred Meat
Once cooking is complete, carefully remove the flank steak from the crockpot and place it on a cutting board. Using two forks, shred or slice the meat into bite-sized pieces. Return the beef to the slow cooker so it can soak up any remaining sauce, making every morsel juicy and flavorful.
Step 4: Serve the Sweet and Spicy Korean Beef Stew Recipe
Dish out the delicious shredded beef over a bed of steamed rice to soak up all those wonderful juices. Your hearty and flavorful stew is now ready to enjoy!
How to Serve Sweet and Spicy Korean Beef Stew Recipe
Garnishes
A sprinkle of toasted sesame seeds or thinly sliced green onions will add a fresh crunch and an extra pop of color, enhancing each spoonful both visually and texturally. For a touch more heat, a few extra red pepper flakes make a great final flourish.
Side Dishes
Serve your stew alongside traditional steamed jasmine or white rice to complement the rich sauce. You can also add a simple cucumber salad or pickled kimchi for a crisp, tangy contrast that brightens the meal beautifully.
Creative Ways to Present
For a fun twist, serve this stew inside lettuce cups to create hand-held Korean-inspired wraps. You can also spoon it over a bowl of cooked soba or udon noodles to transform the dish into a cozy noodle bowl. Presentation is your playground with this versatile recipe.
Make Ahead and Storage
Storing Leftovers
Place any leftover Sweet and Spicy Korean Beef Stew Recipe in an airtight container and refrigerate for up to 3 to 4 days. The flavors will continue to meld, often tasting even better the next day.
Freezing
You can freeze this stew by transferring portions into freezer-safe containers or zipped bags. It freezes well for up to 2 months, making it a perfect meal prep option. Just thaw overnight in the fridge before reheating.
Reheating
Reheat the stew gently on the stove over medium heat or in the microwave. Add a splash of water or broth if needed to loosen the sauce, stirring occasionally to prevent sticking and ensure even warmth.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While flank steak is ideal for its texture and flavor absorption, cuts like chuck roast or brisket also work wonderfully and may become even more tender with slow cooking.
How spicy is this Sweet and Spicy Korean Beef Stew Recipe?
The red pepper flakes provide a moderate kick that suits most palates, but you can adjust the quantity up or down to match your heat preference.
Is it possible to make this recipe without a crockpot?
Yes, you can simmer the ingredients in a heavy pot on low heat for 3 to 4 hours, stirring occasionally to prevent burning, though the slow cooker method is hands-off and lends the best tenderness.
Can I add vegetables to this stew?
Definitely! Root vegetables like carrots or potatoes complement the dish beautifully. Add them in at the start so they cook alongside the beef and absorb the flavorful sauce.
What can I serve this stew with besides rice?
Try serving over noodles, mashed potatoes, or even cauliflower rice for a low-carb option. It’s versatile and pairs well with many sides that soak up the sauce.
Final Thoughts
Now that you have this cozy Sweet and Spicy Korean Beef Stew Recipe in your repertoire, you’re all set to create a meal that feels special without the fuss. It’s perfect for gatherings, meal prep, or simply treating yourself to an irresistible balance of flavors. Trust me, once you try it, this stew will hurry to the top of your favorites list, bringing warmth and joy to your table every time.
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Sweet and Spicy Korean Beef Stew Recipe
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
Description
A flavorful Sweet and Spicy Korean Beef Stew made with tender flank steak slow-cooked in a rich, sweet, and savory sauce infused with soy sauce, brown sugar, garlic, and a hint of red pepper flakes. This comforting dish is perfect for a hearty meal and pairs wonderfully with steamed rice.
Ingredients
Main Ingredients
- 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: In a mixing bowl, combine the corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes. Whisk until the sauce is well blended and smooth.
- Cook in Crockpot: Place the flank steak into the slow cooker. Pour the prepared sauce evenly over the steak. Cover with the lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the beef is tender and cooked through.
- Shred Meat: Once the cooking time is complete, remove the cooked flank steak from the slow cooker. Using two forks, slice or shred the beef into bite-sized pieces, then return the shredded meat back into the crockpot to soak up the sauce.
- Serve: Serve the sweet and spicy Korean beef stew hot over steamed rice. Enjoy the rich and savory flavors with each bite.
Notes
- For best results, use flank steak as it becomes tender during slow cooking.
- Adjust the red pepper flakes to control the level of spiciness according to your preference.
- If you prefer a thicker sauce, you can remove the beef after shredding and reduce the sauce on stovetop before combining again.
- Serve with steamed white rice or sticky rice to complement the flavors.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: Korean
