Step by step

Method

4 steps

1. 1

   Cut 1½ pounds beef stew meat or chuck into bite-size cubes (or use thinly sliced ribeye for a faster weeknight version). Pat dry. Slice 1 onion, mince 4 garlic cloves, and chunk 1–2 potatoes and a carrot into big pieces.

2. 2

   Heat 1 tablespoon oil in a heavy pot over medium-high. Brown the beef in batches 2–3 minutes per side until the edges take on color — don't crowd or it'll steam gray. Move browned beef aside.

3. 3

   Lower heat to medium. Soften the onion 3–4 minutes, then add garlic 30 seconds. Stir in 3 tablespoons soy sauce, 1 tablespoon sugar or honey, 1 teaspoon sesame oil, a pinch of black pepper, and optional 1 teaspoon gochujang for warmth. Return the beef, add potatoes and carrot, and pour in 3–3½ cups water or light stock so everything is barely covered.

4. 4

   Bring to a boil, skim any foam, then simmer uncovered 25–40 minutes (15–20 if using thin-sliced beef) until the beef is tender and the potatoes yield to a fork. Sauce should taste savory-sweet and coat the meat, not look like thin soup — boil hard a few minutes at the end if needed. Finish with green onion and sesame seeds. Serve with rice.