Let me introduce you to your new cozy dinner obsession: Sweet and Spicy Korean Beef Stew. This melt-in-your-mouth slow cooker dish is a glorious marriage of deep umami, caramelized sweetness, and a subtle, warming heat—all in one comforting bowl that fills your kitchen with tantalizing aromas and your heart with warmth.
Why You’ll Love This Recipe
- Set-It-and-Forget-It Magic: The slow cooker does all the heavy lifting, so you get ultra-tender beef with almost zero fuss.
- Irresistible Sweet-Heat Balance: Brown sugar and red pepper flakes create that addictive sweet and spicy flavor you’ll crave again and again.
- Crowd-Pleaser: With savory, saucy beef and comforting rice, it’s a hit with kids, adults, and picky eaters alike—ideal for family dinners or meal prep.
- No-Trick Ingredient List: All you need are pantry basics and fresh steak—no obscure specialty ingredients or long grocery lists required.
Ingredients You’ll Need
This Sweet and Spicy Korean Beef Stew keeps it brilliantly simple: a handful of high-impact ingredients that come together for the most comforting, flavorful result. Each piece is important—giving you saucy, tender beef and that signature balance of sweet, umami, and a hint of fire.
- Flank Steak (1.5 lbs): This cut gets buttery-tender in the slow cooker and absorbs all those saucy flavors beautifully.
- Corn Starch (1/4 cup): Thickens the sauce as it cooks, resulting in that luscious, glossy texture clinging to each bite.
- Sesame Oil (2 tbsp): Adds toasty, nutty depth—a little goes a long way and makes all the difference in bringing out Korean flavors.
- Garlic Powder (1/2 tsp): Lends a mellow, aromatic undertone that enhances the savoriness of the beef.
- Soy Sauce (1/2 cup): The backbone of umami! Choose low-sodium if you like controlling the saltiness.
- Brown Sugar (3/4 cup): Gives that signature sweetness and helps with caramelization, creating that sticky, crave-able sauce.
- Diced Onion (1): Melts into the sauce for a gentle, aromatic sweetness that rounds out the flavor.
- Red Pepper Flakes (1/4 tsp): Just enough to bring a whisper of heat; feel free to add more if you love things spicy.
Variations
One of the best things about Sweet and Spicy Korean Beef Stew is just how flexible it is. Get creative and tailor it to your tastes, or swap out ingredients as needed for a recipe that fits your pantry and your plate perfectly!
- Make It Gluten-Free: Replace regular soy sauce with tamari or coconut aminos for a naturally gluten-free option.
- Swap the Protein: Try boneless pork shoulder, chicken thighs, or even tofu for a tasty twist on the original.
- Veggie Boost: Toss in sliced bell peppers, carrots, or mushrooms during the last hour for extra color and nutrition.
- Turn Up the Heat: Amp up the red pepper flakes or add gochujang (Korean chili paste) for a more intense spicy kick.
How to Make Sweet and Spicy Korean Beef Stew
Step 1: Whisk the Sauce
First, grab a mixing bowl and add your soy sauce, brown sugar, sesame oil, garlic powder, diced onion, red pepper flakes, and corn starch. Whisk them together until the mixture is smooth—no lumps left! This simple but bold sauce sets the flavor foundation for the entire Sweet and Spicy Korean Beef Stew.
Step 2: Prep the Beef
Lay the flank steak in your slow cooker. If you like, you can cut it into a few large chunks to make shredding easier later, but this isn’t necessary. Pour your freshly whisked sauce right over the steak, making sure all the meat is cozy and covered.
Step 3: Slow Cook to Perfection
Cover and set your slow cooker to low for 6 to 8 hours (or high for 3 to 4 hours). The magic happens here! By the time it’s done, your whole kitchen will smell absolutely irresistible and the beef will be falling-apart tender.
Step 4: Shred and Serve
Carefully remove the beef and shred or slice it into bite-sized pieces (it’ll be super tender, so this is easy). Return the meat to your slow cooker, stir well to coat in that luscious sweet and spicy sauce, then serve hot over steamed rice. Get ready for major flavor fireworks!
Pro Tips for Making Sweet and Spicy Korean Beef Stew
- Best Beef Cut: Flank steak is fantastic here, but you can substitute with brisket or chuck roast if needed—the slow cooking transforms any tougher cut into melting tenderness.
- Secret to Saucy Perfection: Whisk the corn starch thoroughly into the sauce to avoid lumps and guarantee a velvety finish that hugs every shred of beef.
- Low and Slow Wins: For ultra-juicy results, always opt for the low setting if you have the time. It truly makes the beef extra fork-tender and the flavors even richer.
- Customize Your Heat: Not sure about the spice level? Start light on the red pepper flakes—add more after cooking if you want a bolder kick without overpowering the sweetness.
How to Serve Sweet and Spicy Korean Beef Stew
Garnishes
Crown your Sweet and Spicy Korean Beef Stew with a sprinkle of sesame seeds, a scatter of sliced green onions, or even a handful of chopped cilantro for a burst of color and freshness. Toasted nori flakes or a drizzle of extra sesame oil add another layer of irresistible aroma.
Side Dishes
This stew positively shines over a bowl of fluffy steamed rice (jasmine or short grain is lovely). It’s also fantastic paired with kimchi, steamed broccoli, or quick-pickled cucumbers for a refreshing contrast. Don’t skip a side of crisp salad greens for crunch!
Creative Ways to Present
For a twist, pile the sweet and spicy beef onto lettuce cups for an interactive, hands-on meal, or top with a fried egg for a Korean-inspired rice bowl. Leftovers make stellar sliders on soft rolls, or you can even tuck them into tortillas for fusion tacos—don’t be afraid to play!
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet and Spicy Korean Beef Stew in an airtight container in the fridge—it’ll keep beautifully for up to 4 days. The flavors deepen overnight, making it an even bigger treat the next day.
Freezing
This stew is an absolute freezer superstar! Cool it completely, then portion into freezer-safe containers or heavy-duty bags. Freeze for up to 2 months, and just thaw overnight in the fridge when you need an easy dinner fix.
Reheating
To reheat, simply warm gently on the stovetop over low heat or pop it in the microwave in a covered dish. Add a splash of water or broth if the sauce has thickened during chilling, and stir well so it returns to silky, saucy perfection.
FAQs
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Can I use a different cut of beef for this stew?
Absolutely! While flank steak is my favorite for tenderness and flavor, chuck roast, brisket, or even stew meat work well—just make sure to trim excess fat so the sauce doesn’t get greasy.
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Is Sweet and Spicy Korean Beef Stew very spicy?
It’s more on the mild side, with just a gentle kick from the red pepper flakes. You can easily adjust the heat—add more flakes for extra fire, or cut back for an even gentler dish.
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Can I make Sweet and Spicy Korean Beef Stew in advance?
Yes! This dish is even better after a night in the fridge—the flavors develop and mingle beautifully. It’s an excellent make-ahead meal for busy weeks or gatherings.
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What’s the best way to serve this stew for a group?
Keep the beef warm in your slow cooker and set up a DIY rice bowl bar: offer steamed rice, a stack of bowls, garnishes like scallions, sesame seeds, spicy mayo, and assorted veggies. Everyone can customize their own perfect Sweet and Spicy Korean Beef Stew bowl!
Final Thoughts
I can’t wait for you to experience the incredible comfort and flavor that Sweet and Spicy Korean Beef Stew brings—your kitchen will smell amazing, and you’ll want to tuck into seconds (and maybe thirds!). Give it a try, gather your favorites around the table, and let this dish become a new tradition you look forward to all year long.
Print
Sweet and Spicy Korean Beef Stew Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
- Diet: Gluten Free
Description
Tender and flavorful, this Slow Cooker Korean Beef recipe is a delightful combination of sweet and savory flavors that will have your taste buds singing. Perfect for a busy day when you want a delicious meal ready without much effort.
Ingredients
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: Combine all ingredients except for the steak in a mixing bowl, whisk until well blended.
- Cook in Crockpot: Place the flank steak in the slow cooker, pour the sauce over it. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred Meat: Remove the cooked meat, slice or shred it, then return it to the crockpot.
- Serve: Serve the Korean beef over rice and savor the delicious flavors!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 60mg
