korean beef stew

Seriously, the yummiest Instant Pot Korean Beef Stew you&#039;ll ever make! Sweet, savory with hints of sesame and spice plus melt-in-your-mouth tender beef, you&#039;ll be making this delicious beef stew over and over again!

Best Instant Pot Korean Beef Stew (Kimchi Style)

whole head garlic,

2-3 inch fresh ginger, (peeled and grated)

soy sauce, (like Kikkoman)

brown sugar

tbsp gochujang (Korean red chili paste)

mirin (sweet cooking wine)

sesame oil

salt

salt and pepper, (to taste (for seasoning the beef))

tbsp oil

onion

scallions, (sliced thinly for garnish)

sesame seeds, (for garnish)

Asian pear

In a bowl mix together the garlic, ginger, soy sauce, sugar, Gochujang, mirin and sesame oil. Set aside.

Season the beef with salt and pepper. Choose the saute setting in the instant pot and heat the oil. Once the oil is hot, sear the beef, in batches, until nicely browned.

In the remaining oil in the instant pot (replenish the oil, if needed), saute the red onion slices for 1-2 minutes. Deglaze the pan (remove brown bits) as you saute the onion.

Return the beef chunks into the pot. Pour in the sauce made earlier and the grated or pureed pear/apple. Stir briefly.Turn off the instant pot and choose manual pressure. Cook on high for 35 minutes. Allow natural release for 15-20 minutes. Uncover. Ladle in a bowl and garnish with extra scallions and toasted sesame. Serve with rice! Super yummy dinner!

Korean Beef Stew, made with glazed Korean beef short ribs, is the perfect dinner party recipe. Featuring the most decadent and delicious fall-off-the-bone short ribs in an umami-rich stew, each bite of this beef Korean stew is satisfying and nuanced.

Korean Beef Stew Recipe

meaty beef short ribs*

canola oil or avocado oil

yellow onion, (trimmed,

garlic, (sliced)

ginger

gochujang, (divided)

soy sauce

dried shiitake mushrooms, (roughly chopped)

honey

mirin, (divided)

carrots,

Daikon radish ((¾ pound),

rice vinegar vinegar

scallions, (thinly sliced)

Sesame seeds (for garnish, optional)

Heat oven to 325ºF (163ºC) with rack set in middle position.

Heat oil in a dutch oven over medium heat until shimmering. Season beef with 2 teaspoons kosher salt. Add half of ribs to pot and sear until golden brown on all side, about 8 minutes.

Transfer ribs to a sheet pan or plate. Repeat browning with remaining ribs. Drain off all but 2 tablespoons grease.

Add onion wedges, 4 sliced cloves garlic and ¼ cup minced ginger to drippings and cook, stirring frequently until onion starts to caramelize, 5–7 minutes.

Stir in 2 cups water, ⅓ cup low-sodium soy sauce, 2 tablespoons gochujang, and 1 ounce chopped dried shiitake mushrooms. Bring to a simmer then nestle ribs back into pot, meat side down, scooping up onions and placing over beef to allow all of the beef to be submerged.

Cover and transfer to oven; braise until beef is tender and easily falls off bone, 3 hours.

Remove pot from oven and gently transfer beef to a sheet pan. Increase oven temperature to 425º (218ºC) and set rack to upper-middle position. In a small bowl whisk together remaining 2 tablespoons gochujang, 3 tablespoons honey, and 3 tablespoons mirin. Brush glaze over ribs then transfer ribs to oven and roast until deeply browned and crisp, about 25 minutes.

Meanwhile, skim fat from pot then stir in 2 cups water, 3 cubed carrots and 1 cubed Daikon, bring to low simmer and cook, partially covered, until carrots are tender, about 15 minutes. Stir in 1 tablespoon mirin and 2 teaspoons rice vinegar; season to taste with additional salt, mirin and vinegar.

When ready to serve, place a bone in a serving bowl and spoon soup over top. Garnish with scallions and sesame seeds.

Korean beef stew is spicy, complex and delicious. Try it with rice or kimchi mashed potatoes.

beef

shiro miso

garlic

water

tsp hon-dashi

tbsp gochujang

tbsp gochugaru

Combine miso and soy in a small bowl. Stir to combine thoroughly.&nbsp;

Mix the miso mixture with the beef and refrigerate 4 to 12 hours.

Pre-heat your oven to 325F.

Film a pot generously with vegetable oil. Brown the beef in batches over medium low heat. Leave room around the beef. You don't want it to steam. You want it brown. Take your time. Every stove is different. You may need to adjust the heat. Do what works for you.

Transfer the browned beef to a clean dutch oven. Add the garlic and the gochugaru to the pot.

Make your dashi. Bring the hon-dashi and water to a boil. Let simmer briefly.

Mix the gochujang with a couple tablespoons of hot dashi in a small bowl. Add a bit more dashi if needed. Get the gochujang to dissolve in the dashi. It's way easier to do this in a small bowl. Chasing miso or gochujang around a large pot is a pain.

Add the gochujang mixture. Now add enough of the remaining dashi to come up 2/3 of the way up the meat.

Cover the dutch oven with aluminum foil or parchment. Then put the lid on it.

Place in the oven and braise for about an hour. After an hour give it a stir and return it to the oven.

Beef is done when it is tender. This will take probably around 3 to 3 1/2 hours if you have big chunks. Start checking after 2 1/2 hours. There's no way to rush this. It's ready when it's ready.

It reheats well though so just plan ahead. Give yourself some extra time. Reheat to serve. Much better than having your guests wait an extra hour or two for dinner...

Hi Romain, 
I ran into a problem while making this recipe: none of the local asian stores had hon-dashi (I guess you could say they were out of stock). After reading up on hon-dashi, I substituted by chicken stock with a few teaspoons of fish sauce added. Even so, the end product was amazing! Clean plates and happy faces around the table. Can't wait to make it with hon-dashi, though.
PS. I served it with kimchi from a recipe from another site that had 5 stars. Wasn't that good. Hoping that you will add a recipe some day soon ;-)

This recipe is so good, easy and a flavor bomb! My whole family loves it. I've made it with beef and chicken so far and will try pork as well.  I baked the chicken for less time and the sauce was thinner as there was more of it so just added some jasmine rice to it and it was perfect.

Hi Romain, just a quick note to let you know this was absolutely fabulous! Super tender, super tasty &amp; looking forward to cooking it again!

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