Korean Beef Stew

Korean Beef Stew is a sweet, savoury and spicy stew of beef ribs in soy sauce and sesame oil broth base usually served with freshly steamed rice.

Korean Beef Stew

Back when I was navigating the hustle of the workplace in the Philippines, a bustling food court on the ground floor beckoned. House of Kimchi (if I can remember the name correctly), a Korean-themed haven, particularly caught my attention, and whenever lunch decisions led us there, my choice unfailingly gravitated towards the Korean Beef Stew. The dish’s distinct flavor intrigued me, prompting me to embark on a quest to replicate it at home. Remarkably, my efforts paid off, capturing the essence of the restaurant’s rendition without ever having to unveil the closely guarded recipe.

House of Kimchi, while distinctly Korean in theme, raised questions about the authenticity of its beef stew. Traditional stews in Korea, known as jjigae, tend to lean towards the hot and spicy spectrum. However, the version served at this Filipino locale embraced sweetness, prompting me to speculate that it might have undergone a subtle reengineering to align with the local palate. Whether this was a deliberate fusion or a modified adaptation remains unclear, but one thing was certain—I had developed a genuine fondness for this dish.

To replicate the genuine Korean jjigae experience, a touch of cayenne pepper became the secret ingredient, infusing the stew with the desired heat. It’s a culinary venture that blends the distinct flavors of Korean and Filipino cuisines, creating a delightful fusion that tantalizes the taste buds.

As I invite you to embark on this gastronomic journey with me, consider the dynamic interplay of flavors that unfold in each simmering pot. The marriage of Korean influences and Filipino nuances creates a harmonious dish that bridges culinary traditions. With a dash of cayenne pepper, we elevate the sweet notes to a more spirited symphony, crafting a unique and satisfying experience that mirrors the essence of House of Kimchi.

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Korean Beef Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Korean


Korean Beef Stew is a sweet, savoury and spicy stew of beef ribs in soy sauce and sesame oil broth base usually served with freshly steamed rice.


Units Scale
  • 1 kg beef ribs or beef brisket
  • 1 stalk baby leeks, sliced
  • 1/2 cup soy sauce
  • 4 cups beef stock
  • 1/3 cup brown sugar
  • 4 tbsp sesame oil
  • 4 tbsp toasted sesame seeds
  • 1 pc star anise
  • 1 whole garlic, minced
  • 1 red onion, minced
  • 1 tsp cayenne pepper
  • fish sauce
  • freshly ground black pepper
  • spring onions, to garnish
  • chillies, sliced (optional)


  1. Sauté garlic until its golden brown and crunchy, set aside garlic.
  2. In the same pan add onions and sauté until translucent.
  3. Add and brown the beef.
  4. Pour in the soy sauce then add the beef stock just enough to cover the beef, if 4 cups is not enough add water.
  5. Add the star anise and brown sugar. Bring to a boil and simmer for 45-60 minutes or until beef is really tender.
  6. Add sesame oil, sesame seeds, leeks, cayenne pepper and the crispy garlic. Simmer for additional 5 minutes.
  7. Flavour with fish sauce and season with black pepper. Garnish with spring onions.




71 Responses

  1. I cannot wait to try your Korean Beef Stew recipe. YUM!
    :-) Mandy

  2. Oh I’ve been trying to perfect this dish. I hope if I follow your recipe, I can make the taste I wanted.

  3. Tita Beng says:

    Totoo!! Gusto ko lahat ng mga niluluto mo! I also cook this but I don’t put star anise. Next time I’ll definitely include this missing ingredient of mine. Thanks!

  4. SweetSalty&Spicy says:

    The stew looks really yummy!
    I am a Korean so I know jigae is supposed to be hot, spicy, sweet and salty ( alittle bit).
    This one looks really good!

  5. I just made this for my girlfriend and I.

    I’m a complete novice when it comes to cooking, but it turned out well.

    We both loved it, and will certainly be eating it again.

    Thanks :)

  6. Lynn Hong says:

    Dear Sir

    My name is Lynn and I am a Business Development executive with Rajah & Tann LLP, a law firm in Singapore.

    Our firm intends to publish a food guide titled “Asia Food Guide” featuring dishes from 15 countries with the purpose of providing a copy to our clients when they visit any of our law firms in Asia.
    We are writing to seek your permission to use the photo of the dish Beef Stew found on your blog as one of our entries. You may wish to note that we do not necessarily require a photo of the exact dish found in the recommended location and one that looks similar to it would suffice.

    Please be informed that the Asia Food Guide will not be used for commercial purposes (e.g. sold in bookstores) and will only be circulated within our firm and given to our clients in pdf form.

    We hope you will be amenable to our request. We will of course attribute the photo used to your blog. Please also let us know if you would like us to send you a copy of this food guide when it is completed.

    We look forward to hearing from you by Friday, 6 January 2012 if you have any objection to us using the photo. Thank you for your kind consideration.

    Lynn Hong
    Business Development Executive
    Business Development

    D +65 6232 0640
    F +65 6225 6528

  7. This sounds delicious.

    Would be a great addition to June Potlucks theme for THE SOUP KITCHEN blogger event. Just click the link to view entry details.

  8. Can’t wait to try this brilliant recipe! The beef looks so gooood.

  9. mjskit says:

    I can’t imagine seeing any type of beef stew in a food court. Pizza, tacos, and Chinese yes, but nothing near as tasty as this. Love all of the seasoning. Looks wonderful Raymund!

  10. This sounds delicious, Like a much lighter take on a regular winter stew – I love it!

  11. Love dishes like this. Pinning and waiting for cooler weather!

  12. Sarah says:

    when you say “1 whole garlic” do you really mean the entire bulb?

  13. Mammamia says:

    Thanks for Sharing this. I have been craving this dish for 15 years now. Likewise, there was this Korean restaurant next to our office and used to go there a lot for this dish. When we went to visit Manila in 2005, the resto is no longer there. I tried your recipe this weekend it was the same exact taste!!! So happy I have a new recipe to share for potluck parties…thank you very much

  14. hbnnod says:

    would love to try this..

    i have suggestion.. hope you’ll put in the yield for each recipe… it’ll be helpful.. thanks!!!

  15. Beth says:

    Cooking this tonight…just one question, the soy sauce that you use is it philippine soy sauce or kikkoman?

  16. Beth says:

    Oh sorry which one is it? The philippine soy sauce?

  17. Beth says:

    Ok thanks!

  18. Beth says:

    Delicious! Everyone in our household enjoyed it! Tnx

  19. This too looks absolutely delicious. I’m new to wordpress and trying to figure out how to follow you!

  20. Kris says:

    I have been trying to get the taste same as House of Kimchi Restau..just one question,are u not using ginger for this?


  21. This seems looks so delicious, and I want to try it

  22. Nikki says:

    I love love love this recipe and make it on a regular basis, thanks for sharing it! I like to up the color and texture factor by adding in some shredded carrots and french cut green beans when adding the final ingredients for the last 5 minutes. Yum!

  23. Joel says:

    This is the one I’ve been looking for. I really loved the House of Kimchi’s Korean Beef Stew and its the same one I would order every time I’m in Manila. I will definitely give it a try this weekend. Thanks Raymund.

  24. Keri Mack says:

    Two questions – can you use stew beef? Second – the soy sauce needs to be a particular one?

  25. Bea says:

    can i use beef that’s been cooked in a pressure cooker?

    • Raymund says:

      Do you mean cooking it in pressure cooker or beef that has been pre cooked? If its a yes on the first option, yes you can use pressure cooker to cook it. If you use pre cooked it wont be as tasty as cooking it together with the ingredients.

  26. Jay says:

    I cannot wait to try this. I love Korean food and K-Town in NYC is soo yummy now I can have this in my own kitchen!

  27. MellowYellow says:

    can i make it in a slow cooker?

  28. Kevin santiago says:

    I remember that foodcourt, is it the one in trinoma? Because i used to eat beef stew there, and when u mentioned the name i knew it’s the one that i used to go to! :) and it’s the reason why i’m searching for this recipe. :))

  29. Jonna says:

    can this be cooked without star anise? will there be a big difference with the taste if cooked without it?

  30. Ben Patenia says:

    This is also my favorite dish. When in Manila, I usually go to the food court of the Shangrila Mall (corner EDSA and Shaw Blvd, actually in Mandalyong) and you can find the restaurant there . In the US, I try to imitate it using bulgogi or kalbi Korean BBQ sauce. My family love it!

  31. Jns says:

    Do u need to make a separate beef broth to be used on this recipe?

  32. Nanette says:

    Wow! This is really spot on! Great recipe. After I sauted the onions and added the beef, i threw everything in the slow cooker and left it overnight. It came out really good. Next time I’ll try it with short ribs.

  33. Nicole says:

    Does one whole garlic mean 1 singular clove or a whole head of garlic?

  34. Donna Underwood Owens says:

    When do you add the fish sauce , are there different kinds? How much

    • Raymund says:

      Any fish sauce would od, as for the how much, just add according to your preference. I suggest add 1 tbsp first then taste, if its not enough add a bit more.

  35. Tricia says:

    Tried this recipe last night, but I skipped some ingredients because I didn’t have them (star anise, cayenne pepper, sesame seeds), but still turned out good. Also noted that the sesame oil gives a very strong taste – before putting it in, the soup actually tasted like bulgogi soup, then ihe taste completely changed after putting the sesame oil

  36. Joannes says:

    This recipe is really close to that of Kimchi’s. Brings back childhood memories. Thank you for this.

  37. Ytai says:

    Hello Raymond,

    What can I substitute beef broth with? can I use beef cubes? if yes whats the proportion with water? Super thanks!!! :)

  38. J Uy says:

    The anise really makes a difference.

  39. Farwa says:

    Very delicious! Only thing I’d change is that next time I will use low sodium beef broth and not the regular salted broth that I used this time. I would prefer broth less salty than mine turned out so that I can drink more of it because it is so tasty. Thank you for sharing your recipe!

  40. Nenette says:

    Tried it today and ot turn out successful. My family super liked it. Thanks for sharing your recipe. Will prepare it again soon

  41. Tess says:

    I miss this so much!!!!
    I am making this!
    We use to eat at the kimchi place at the SM Mall food court with my mom

  42. Elizabeth says:

    I made this for my family and we all loved it! Thank you for this wonderful recipe!

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