Korean Beef Stew with Sesame Oil and Soy Sauce
A hearty Korean-inspired beef stew featuring tender diced beef simmered with carrots in a savory broth enriched with soy sauce, sesame oil, and ginger. The stew develops deep umami flavors during a 30-minute cooking process and is thickened with a cornstarch slurry for a satisfying consistency. Perfect for cold weather dinners or when craving comforting Asian flavors, this one-pot meal pairs well with steamed rice and offers a simple introduction to Korean cooking techniques.
Ingredients
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 knob ginger, minced
- 2 tablespoons sesame seed oilvegetable oil1:1
Less authentic flavor
- 17 ounces extra-lean diced beefchuck roast cut into cubes1:1
Better flavor and tenderness
- 3 cups beef broth
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons rice wine vinegar
Instructions
- 1
Dice the carrots and mince the garlic cloves and ginger
- 2
Heat sesame seed oil in a pot over medium-high heat
- 3
Add minced garlic, ginger, diced beef, and chopped carrots to the pot and mix together
- 4
Pour in beef broth, sugar, soy sauce, and rice wine vinegar
- 5
Cook on medium-high heat for 25 minutes with lid on
- 6
Mix cornstarch with 1 tablespoon of stew liquid to form a slurry
- 7
Pour slurry into stew and cook for 5 minutes on medium-high heat
Tips
Cut beef into uniform pieces for even cooking and tender results
Make sure to mix cornstarch slurry thoroughly to prevent lumps in the final stew
Good to Know
Refrigerate for up to 3 days in covered container
Can be made 1 day ahead and reheated gently on stovetop
Serve hot over steamed rice or with crusty bread
Common Mistakes
Don't skip the slurry step or stew will be too thin
Keep lid on during cooking to prevent liquid from evaporating too quickly
Substitutions
Better flavor and tenderness
FAQ
Can I use a different cut of beef?
Yes, chuck roast or beef short ribs work well but may need longer cooking time for tenderness.
What if I don't have rice wine vinegar?
White wine vinegar or apple cider vinegar can substitute in equal amounts.
How long will this keep in the refrigerator?
The stew will keep for up to 3 days covered in the refrigerator and reheats well.