Description
This Sweet and Spicy Korean Beef Stew is a comforting slow-cooked dish featuring tender flank steak simmered in a flavorful blend of soy sauce, brown sugar, garlic, and red pepper flakes. The result is a perfect balance of sweetness and heat, ideal for serving over steamed rice for a satisfying meal.
Ingredients
Scale
Main 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: In a mixing bowl, combine sesame oil, garlic powder, soy sauce, brown sugar, diced onion, corn starch, and red pepper flakes. Whisk thoroughly until the sauce is smooth and well blended.
- Cook in Crockpot: Place the flank steak into the slow cooker. Pour the prepared sauce over the steak, ensuring it is well coated. Cover the slow cooker and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until the meat is tender and cooked through.
- Shred Meat: Remove the cooked flank steak from the slow cooker. Using forks or knives, slice or shred the meat into bite-sized pieces. Return the shredded meat back to the slow cooker to soak in the sauce.
- Serve: Spoon the sweet and spicy Korean beef stew over freshly steamed rice. Serve immediately to enjoy the rich flavors and tender texture.
Notes
- For extra depth of flavor, consider adding a tablespoon of grated ginger to the sauce mixture.
- If preferred, substitute flank steak with brisket or chuck roast for a different texture.
- The red pepper flakes can be adjusted to control the heat level to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed vegetables or kimchi for a more traditional Korean meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: Korean
