If you’re looking for a hearty, flavor-packed dinner that warms both belly and soul, this Korean Beef Stew is it. This dish brings tender short ribs, a glossy sweet-savory sauce, and all the cozy vibes. This dish is inspired by Galbi jjimm which is a traditionally a holiday and celebration dish in Korea. Over the years, it’s also become a comforting everyday meal—especially in homes outside Korea where family-friendly shortcuts and adaptations make it more accessible.
It’s one of those recipes that works for busy weeknights (hello, Instant Pot) and also for when you want to slow-simmer the traditional way. Don’t forget the essentials: lots of steamed rice and a simple bean sprout side dish. The crunch balances the richness and makes the whole thing sing.
Recipe in a Glance
- Texture: Fall-off-the-bone beef, silky sauce, and crunchy sprouts on the side
- Flavor: Sweet, savory, garlicky, with nutty sesame notes
- Ease: Beginner-friendly, with both stovetop and Instant Pot options
- Time: About 2 hours stovetop / 1 hour Instant Pot
Ingredients & Swaps
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.
REFRIGERATED:
- Beef short ribs (about 2 lbs) – the traditional cut for galbi jjim, rich and tender.
- Budget swap: Chuck roast (boneless, cut into chunks) works well; brisket or beef shank also give great flavor for less cost.
- Lean swap: For less fatty stew, use beef shank or even oxtail (adds amazing depth).
PANTRY:
- Soy sauce – go with naturally brewed for depth.
- Sugar – brown sugar for a caramel note. Easily sub with white sugar.
- Fish sauce – optional but adds umami. Salt can sub.
- Sesame oil – the nutty finisher.
- Toasted sesame seeds – garnish.
PRODUCE:
- Onion – whole, peeled.
- Garlic cloves – lightly crushed.
- Fresh ginger – cut into chunks.
- Scallions – thinly sliced for garnish.
WATER/STOCK:
- Water (for initial boil).
- Reserved beef stock – for braising liquid.
How to Make Korean Beef Stew
Stovetop Method (Traditional)
- Make the beef stock. Add short ribs, onion, garlic, ginger, and salt to a large pot. Cover with water. Bring to boil, simmer 30–45 minutes, skimming off scum.
- Strain and prep. Remove beef, strain stock, discard aromatics.
- Braise. Return beef to pot with stock, soy sauce, and sugar. Simmer 1–1.5 hrs, until fork-tender. Skim excess oil.
- Taste & adjust. Add more sugar for sweetness, or fish sauce/salt for saltiness.
- Finish. Stir in sesame oil, sprinkle with sesame seeds and scallions.
Instant Pot Method (Weeknight Friendly)
- Initial boil shortcut: Instead of simmering, do a 20-minute (or until fork-tender) pressure cook with ribs, onion, garlic, ginger, salt, and 6 cups water. Quick release. Strain stock, discard aromatics.
- Simmer in sauce: Return beef to the pot with 2–3 cups reserved stock, soy sauce, and sugar. Switch to Sauté/Simmer mode and cook uncovered for 10–15 minutes, until beef is tender and sauce slightly thickens. Skim oil as needed.
- Adjust flavors: Open lid, skim oil, taste and balance sweetness/saltiness.
- Finish: Stir in sesame oil, garnish, and serve.
Tips
Make-Ahead & Meal Prep: Korean beef stew tastes even better the next day. Chill overnight, skim the solidified fat, then reheat gently.
Instant Pot: For deeper flavor in the Instant Pot, use the sauté function first to brown the beef before adding water. (I usually skip this step because I’m impatient.😆)
Freezer-Friendly: Portion into airtight containers with sauce. Freeze up to 2 months. Reheat on stovetop.
Bundle It Up: Make a meal kit—portion beef stew + bean sprouts + a small container of kimchi. Future-you will thank present-you on a busy weeknight.
FAQs
Can I use another cut of beef?
Yes! Chuck, brisket, or shank are affordable swaps with slightly different textures.
Is this spicy?
Not this version—it leans sweet-savory.
Can I make this ahead?
Definitely. It reheats beautifully and the flavor deepens overnight.
Can I freeze it?
Yes! Freeze stew in portions with sauce. Pair with steamed rice adn this Korean Bean Sprouts Side Dish for an easy freezer meal.
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Korean Beef Stew (Galbi Jjim)
Ingredients
- 2 lbs beef short ribs (about 1 kilo)
- 5-6 cups water
- 1 piece whole white onion peeled
- 5 cloves garlic peeled
- 2 pieces thumb-size ginger peeled
- ¼ teaspoon fine salt
- ½ cup soy sauce
- ⅓ cup brown sugar
- fish sauce to taste (optional)
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- ¼ cup scallions/ onion leeks sliced
Instructions
Stovetop Method (Traditional)
- Make the beef stock. Add short ribs, onion, garlic, ginger, and salt to a large pot. Cover with water. Bring to boil, simmer 30–45 minutes, skimming off scum.2 lbs beef short ribs, 5-6 cups water, 1 piece whole white onion, 5 cloves garlic, 2 pieces thumb-size ginger, 1/4 teaspoon fine salt
- Strain and prep. Remove beef, strain stock (we will use this in the next step), discard aromatics.
- Braise. Return beef to pot with about 3-4 cups of the saved stock, soy sauce, and sugar. Simmer 1–1.5 hrs, until fork-tender. Skim excess oil.1/2 cup soy sauce, 1/3 cup brown sugar
- Taste & adjust. Add more sugar for sweetness, or fish sauce/salt for saltiness.fish sauce to taste
- Finish. Stir in sesame oil, sprinkle with sesame seeds and scallions.1 tablespoon sesame oil, 1 tablespoon toasted sesame seeds, 1/4 cup scallions/ onion leeks
Instant Pot Method (Weeknight Friendly)
- Beef stock shortcut: Instead of simmering, do a 20-minute (or until fork-tender) pressure cook with ribs, onion, garlic, ginger, salt, and water (make sure the ribs are all submerged in water). Quick release. Strain stock and save for use on the next step, discard aromatics.2 lbs beef short ribs, 5-6 cups water, 1 piece whole white onion, 5 cloves garlic, 2 pieces thumb-size ginger, 1/4 teaspoon fine salt
- Simmer in sauce: Return beef to the pot with 2–3 cups reserved stock, soy sauce, and sugar. Switch to Sauté/Simmer mode and cook uncovered for 10–15 minutes, until beef is tender and sauce slightly thickens. Skim oil as needed.1/2 cup soy sauce, 1/3 cup brown sugar
- Adjust flavors: Open lid, skim oil, taste and balance sweetness/saltiness.fish sauce to taste
- Finish: Stir in sesame oil, garnish, and serve.1 tablespoon sesame oil, 1 tablespoon toasted sesame seeds, 1/4 cup scallions/ onion leeks
Notes
- Make-ahead: Tastes even better the next day. Refrigerate overnight and skim off hardened fat.
- Freezer-friendly: Portion into airtight containers (with sauce). Freeze up to 2 months.
- Serving suggestions: Pair with Korean bean sprout side dish, kimchi, and lots of steamed rice.
I used the left over rib rack from a prime rib roast. Doubled the recipe (I have 3 boys), and added the veggies, bok choy, and julliene’d carrots to the pot so the kids would leave me some… They all said it was the best food they have ever had. Excellent recipe. A new staple.
Haha, I love your strategy—veggies as decoys so you get a bite? I’m so glad it was a hit with the boys. Thank you for making it and sharing the win—so happy it’s earned a spot in the rotation!
can i use white sugar
Yes!:)
Is the stock in step 3 the same as the stock you made in steps 1 and 2 or is it additional stock?
Yes, it is the same stock made in steps 1 and 2. I hope you’ll like this stew!
I hate to throw out the garlic onion and ginger, cant you just puree those 3 ingredients into a liquid and put them back into the stock to make it more flavorful?
Hi, Maggie! You can definitely do that if you wish.
Could this Korean Stew be made in a Slow Cooker?
I have not made this recipe yet using a slow cooker but if I were to try it, I would do steps 1 and 2 as instructed in the recipe, then at step 3 use the slow cooker instead of pot over stove method. I would also reduce the braising liquid (4 cups maybe) as slow cookers tend to increase the liquid due to steam. Slow cook on high for 4-6 hours or until meat is tender.
I cook it in a slow coomer every time!
Thank you for letting us know, Denis!
Excellent lunch idea! I would love to give it a try soon!
You’ll love it, Agness! 🙂
This recipe was wonderful! Added a bit of Thai basil to it and used stewed beef and still worked out wonderful, thank you for the recipe!
That’s wonderful, Laurel ! Thank you for sharing your feedback! 😀