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Korean Gochujang Beef Stew


Determined to put my Gochujang paste to good use, I came up with this amazing stew. Probably not authentic, but it has a definite Korean vibe and I will certainly be making it again very soon. I actually served it with some jasmine rice and steamed Tenderstem broccoli.


Serves 4


2 tablespoons Gochujang paste

1kg beef shin - cut into large chunks

2 onions - chopped

5 cloves garlic - finely chopped or crushed

3 teaspoons grated or chopped ginger

1 star anise

300g mushrooms - sliced

1 tablespoon plain flour

400ml beef stock

1 tablespoon soy sauce

1 tablespoon honey or maple syrup


Optional extras

Spring onions


1 tablespoon Sesame oil

Juice 1/2 lime

3 teaspoons sesame seeds




Preheat the oven to 160 degrees (conventional) 140 degrees (fan)


Coat the beef in Gochujang paste, season and set aside.


Sauté the onions until golden. Add the ginger. Garlic and star anise and cook for a few minutes. Add the beef and brown in a low/medium heat for 5 minutes. Stir through the mushrooms and flour. Pour in the beef stock, honey and soy sauce, stir and bring to a gentle simmer. Place a lid on and simmer in the oven for 4-5 hours or until tender. Remove the lid for the last hour if it’s looking to thin.

Mix the sesame oil and lime juice together. Drizzle over the stew and sprinkle with sesame seeds. Serve with jasmine rice.

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