korean beef stew with gochujang

Korean beef stew mixes up traditional Korean ingredients with a bit of western technique to make something new and delicious. Think gochujang braised short ribs without the short ribs. Beef stew re-imagined.

But different from any stew you’ve probably tasted before. East meets west in a delicious jumble of cultures.

Gochujang makes this Korean beef stew

I actually don’t think there’s anything like this served in Korea. Not that I could find. It’s a bit of fusion I guess. Beef stew technique from the west. Deeply browned beef. A bit of liquid. Braised.

But there’s a miso soy marinade. And dashi instead of beef stock. That’s Japanese.

Spicy, delicious Korean beef stew with gochujang.

Then there’s a bit of umami goodness and bite from the gochujang. And some gochugaru for good measure. The hit your head over the head flavours are all Korean. But they fit in perfectly.

This Korean beef stew is started as a riff on a Japanese short rib recipe. But it got jacked up with big Korean flavours along the way. So way closer to Korean in the end.

You can call it what you like. It’s not authentic. Not some time honoured family recipe. Comes from a combination of what I saw on a cooking show and dreamed up myself because I like spicy. And Korean.

I say Korean. You may say Korean inspired. Or Japanese with Korean flavours. Or crazy. Up to you. Bu just make this and decide for yourself. You won’t be disappointed.

Scene with large bowl of Korean beef stew next to a plate with stew over rice.

It started with a recipe on Netflix

I saw this awesome sounding Japanese miso braised short rib recipe on a show. It sounded so good. Then I started to work with it. It wasn’t so good. Flawed even. Way too salty.

And they had mirin and brown sugar in the marinade. I should have known better. Sugar plus beef plus heat makes for a big burned mess in the bottom of your pot. I tried it. I scrubbed that pot for a long, long time.

But I liked the concept. So I started tinkering. And Korean beef stew is where I wound up. No mirin and no brown sugar here.

For those I told I would figure out the miso soy braised short ribs on Salt Fat Acid Heat. I tried. I failed.

Close-up of two large pieces of Korean beef stew garnished with sesame seeds and green onions.

Beef chuck Korean beef stew

Short ribs are really good. I love them. But they aren’t always that easy to find. Or to get the size you want. It’s really butcher territory. And even then it can be hit or miss.

So I make this with beef chuck. A beef chuck roast to be specific. And I cut the roast up into great big chunks. So you get the same long braise you would with short ribs. Less fat in chuck though. So not quite the same. But still good. Really good.

No matter what beef cut you choose browning it well is key. Take your time. You want each piece to get evenly coloured. This is all about building flavour. And flavour starts here.

Large chunks of well browned beef in a white bowl.

Don’t fear the dashi

Using dashi instead of beef stock is pure Salt Fat Acid Heat. And it’s a great idea. Something about the hint of ocean makes this the Korean beef stew come together.

It doesn’t taste fishy though. So don’t be worried about that. It’s like slipping an anchovy into lamb stew. You can’t put your finger on it but it’s special. Same idea exactly.

Korean beef stew. Started as something from a Netflix show. But it didn’t stay that way. That’s the beauty of cooking. You can take things and make them your own. Maybe you can take this recipe and make it yours? Worth thinking about…

Korean beef stew in a serving bowl with Asian spoon from the front.

Korean beef stew with rice on a dark plate with chopsticks.
Print Pin
5 from 5 votes

korean beef stew

Korean beef stew is spicy, complex and delicious. Try it with rice or kimchi mashed potatoes.
Course Main Course
Cuisine Korean
Keyword galbi jjim, korean beef, korean beef stew
Prep Time 4 hours
Cook Time 3 hours
Resting time 5 minutes
Total Time 7 hours
Servings 6
Calories 467kcal
Author romain | glebekitchen


  • 3 lbs beef chuck cut into large pieces
  • 1/4 cup soy sauce
  • 1/4 cup shiro miso
  • 10 cloves garlic
  • 3 cups water
  • 1 tsp hon-dashi
  • 2 tbsp gochujang
  • 1 tbsp gochugaru


  • Combine miso and soy in a small bowl. Stir to combine thoroughly. 
  • 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...


3 cups of water and 1 tsp hon-dashi makes a pretty mild dashi stock. If you make your own from scratch then substitute 2 cups dashi and 1 cup water.


Serving: 6servings | Calories: 467kcal | Carbohydrates: 11g | Protein: 46g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1319mg | Potassium: 864mg | Fiber: 1g | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 2.5mg | Calcium: 60mg | Iron: 5.6mg

12 thoughts on “korean beef stew with gochujang”

  1. 5 stars
    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 😉

    • Sounds like it worked well with your improvisation. Nice! Delighted you enjoyed it.

      I am just getting into pickling/canning right now. I expect it won’t be that long before I start working on a kimchi recipe. But I’m lucky. There’s a small company in town that does the most amazing kimchi and sells it at the farmer’s market near me.

  2. 5 stars
    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.

  3. Hi Romain, just double checking, it appears when you’re done marinating the meat the miso/soy mixture is finished. But then in step 7 you bring up mention chasing miso around the pot, is that just a helpful tip/anecdote rather than miso should be in this step? Thanks

  4. 5 stars
    Hi Romain, just a quick note to let you know this was absolutely fabulous! Super tender, super tasty & looking forward to cooking it again!

    • Glad you liked it! I really like gochujang as an ingredient. Just about anywhere you would use miso it makes a nice spicy change.

  5. Hi Romain
    Couple of questions before I attempt this one if I may?
    Are the garlic cloves left whole or chopped? Also I will be using Shimaya Bonito Dashi Stock … which comes in powder form but in 50g sachets. Would I be best making up a whole sachet or just using the 1tsp of powder as per your recipe?
    Any guidance would be great thanks.

    • Hi Andy,

      The garlic is whole. It pretty much melts into the sauce during the long braising period. Give it a little squish at the end if it doesn’t disintegrate.

      The dashi is trickier. I looked at yours. If I found the right one it says 1 packet for 4-5 cups. Hon-dashi recommends 1 1/3 tsp in 2 1/2 cups water. I didn’t make it full strength in this recipe so I would guess if you go with 5 or 5 1/2 cups for a full packet you will be around the same intensity. I think the error bars on the recipe are pretty big so you should be OK.

      I really love this recipe. Hope you do too!

    • Thanks Romain
      Looking forward to trying this at the weekend, will let you know how it goes!

    • Hi Andy I just used very large cloves of garlic large which I could slice very thinly I guess they just melted away and had friends round for dinner who could not believe that I had made this dish to which I had added chunks of sweet potato .. absolutely fab !

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.