Go Back

Korean Beef Stew (Yukgaejang)


  • 230 grams of stew beef cut into small cubes
  • 6 cups of water
  • 1 cup of homemade unsalted beef bone stock
  • 1/4 cup sweet brown rice
  • Half of a Vidalia onion cubed
  • 1 stalk of Chinese celery diced
  • 2 green onions sliced thin
  • 2 Chinese chive blossoms
  • 1 small daikon
  • 4 cloves of garlic
  • 1/5 tbl of pepper flakes Gochugaru
  • 1 tsp roasted sesame oil
  • 1 tbl of saffola oil
  • 1 tsp Tamari light soy sauce
  • 1 tsp of salt


  • Salt and pepper the stew meat and add to the hot oil.
  • Sear on all sides to get a nice brown.
  • Add water and the chopped onion.
  • Boil it for an hour over medium heat.
  • Add sweet brown rice
  • Cut your chives, green onions, chinese celery, daikon and garlic.
  • Mix the pepper flakes (Gochugaru) the sesame oil, vegetable oil, soy sauce, salt, and freshly cracked black pepper into a small bowl.
  • Put the this mixture on top of the vegetables and give it a good tossing.
  • Add the mixture of vegetables and pepper sauce into the boiling beef stock.
  • Add in your homemade beef stock to boost it.
  • Simmer for 20 minutes.
  • During plating, add your puffed barley on top and some dried sea vegetable on top.