Uploaded December 2019 | Updated September 2026, 2 weeks ago
Korean Beef Stew
If you're looking for some delicious and easy-to-make Korean beef stew, then this recipe is for you!
A recipe inspired by galbi-jjim (or kalbi-jjim), this rich stew of beef short ribs and chuck is cooked with vegetables in a subtly sweet and savory sauce made with soy sauce, pear, and aromatics. It is a delicious, comforting dish that comes together in less than an hour using an electric pressure cooker.
This stew is perfect for cold winter days, and it's sure to warm you up from the inside out. Whether you're a beginner or an experienced cook, this recipe is a must-try!
Equipment
6-quart Dutch oven or a heavy-bottomed pot
Ingredients
2 pounds bone-in beef short ribs (see note)
3 pounds beef chuck cut into large chunks (see note)
⅓ cup flour
1-inch ginger minced
1 onion chopped
1 head garlic, minced
½ cup rice wine sub: dry sherry or red/white wine
½ cup soy sauce
1 Asian pear or apple grated
2 tablespoons gochujang sub: Sriracha
¼ cup brown sugar
8 to 10 dried shiitake mushrooms (soaked in water) cut in half, if big
8 ounces carrot large-diced
8 ounces daikon radish large-diced
3 scallions cut into 2” lengths
Sesame seeds (optional)
Cheese e.g., cheddar, raclette, or gruyere (optional)
Salt and pepper to taste
Instructions
1. Trim off excess fat from the beef. Season them with salt and pepper, then lightly coat them with flour.
2. Over medium-high heat, sear the meat in batches in a bit of oil. Transfer them to a plate.
3. Sauté ginger, onion, and garlic in oil until fragrant and softened for about a minute.
4. Add rice wine, soy sauce, pear, gochujang, sugar, and 2 cups of water (only 1 cup if using a pressure cooker). Mix it up and bring it to a boil.
5. Add the meat back in. Cover and simmer over medium heat until the meat is tender for 2 to 3 hours. Add more water, if necessary.
If using a pressure cooker, cover and switch to the high or stew setting for 30 minutes.
6. Remove the layer of fat that floats on top. Taste to see if more soy sauce or sugar is needed. The level of saltiness will vary depending on the brand of soy sauce you are using.
7. Add mushrooms, carrots, radish, and scallions. Cook for another 20 minutes (10 minutes for the pressure cooker).
8. Add some ground pepper and sesame seeds.
9. Add cheese just before serving, if desired.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
Korean Beef Stew
If you're looking for some delicious and easy-to-make Korean beef stew, then this recipe is for you!
A recipe inspired by galbi-jjim (or kalbi-jjim), this rich stew of beef short ribs and chuck is cooked with vegetables in a subtly sweet and savory sauce made with soy sauce, pear, and aromatics. It is a delicious, comforting dish that comes together in less than an hour using an electric pressure cooker.
This stew is perfect for cold winter days, and it's sure to warm you up from the inside out. Whether you're a beginner or an experienced cook, this recipe is a must-try!
Equipment
6-quart Dutch oven or a heavy-bottomed pot
Ingredients
2 pounds bone-in beef short ribs (see note)
3 pounds beef chuck cut into large chunks (see note)
⅓ cup flour
1-inch ginger minced
1 onion chopped
1 head garlic, minced
½ cup rice wine sub: dry sherry or red/white wine
½ cup soy sauce
1 Asian pear or apple grated
2 tablespoons gochujang sub: Sriracha
¼ cup brown sugar
8 to 10 dried shiitake mushrooms (soaked in water) cut in half, if big
8 ounces carrot large-diced
8 ounces daikon radish large-diced
3 scallions cut into 2” lengths
Sesame seeds (optional)
Cheese e.g., cheddar, raclette, or gruyere (optional)
Salt and pepper to taste
Instructions
1. Trim off excess fat from the beef. Season them with salt and pepper, then lightly coat them with flour.
2. Over medium-high heat, sear the meat in batches in a bit of oil. Transfer them to a plate.
3. Sauté ginger, onion, and garlic in oil until fragrant and softened for about a minute.
4. Add rice wine, soy sauce, pear, gochujang, sugar, and 2 cups of water (only 1 cup if using a pressure cooker). Mix it up and bring it to a boil.
5. Add the meat back in. Cover and simmer over medium heat until the meat is tender for 2 to 3 hours. Add more water, if necessary.
If using a pressure cooker, cover and switch to the high or stew setting for 30 minutes.
6. Remove the layer of fat that floats on top. Taste to see if more soy sauce or sugar is needed. The level of saltiness will vary depending on the brand of soy sauce you are using.
7. Add mushrooms, carrots, radish, and scallions. Cook for another 20 minutes (10 minutes for the pressure cooker).
8. Add some ground pepper and sesame seeds.
9. Add cheese just before serving, if desired.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
