Korean Spicy Beef Kimchi Stew with Sweet Potato
Rich and spicy stew combining beef, kimchi, and sweet potato. This korean-inspired beef (gluten-free) ready in about 60 minutes pairs kimchi, beef brisket, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g kimchi
- 300g beef brisket
- 200g sweet potato
- 2 tbsp gochujang
- 1 onion
- 2 cloves garlic
Instructions
- Step 1: Heat 1 tbsp gochujang in a large pot over medium heat until softened and fragrant (about 2 minutes). Tip: Use a non-stick pot to prevent burning the gochujang.
- Step 2: Add 1 diced onion (cut into 1/2-inch cubes) and 2 minced garlic cloves, sauté over medium heat for 3-4 minutes until the onion is translucent and the garlic is fragrant. Tip: Stir frequently to prevent the garlic from burning.
- Step 3: Add 300g beef brisket (cut into 1-inch cubes) to the pot, season with 1/2 tsp salt, and cook over medium-high heat for 5-7 minutes until the beef is browned on all sides and no longer pink inside. Tip: Brown the beef in batches if the pot is overcrowded.
- Step 4: Stir in 200g kimchi (chopped into 1-inch pieces) and 200g sweet potato (diced into 1/2-inch cubes), mixing well to coat the ingredients in the gochujang mixture. Cook for 2-3 minutes until the sweet potato begins to soften.
- Step 5: Add the remaining 1 tbsp gochujang, stir until fully incorporated, and bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 35-40 minutes until the beef is tender and the sweet potato is fully cooked (able to be pierced with a fork). Tip: If the stew becomes too dry, add 1/2 cup water and continue simmering.
Equipment for this recipe
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Frequently asked questions
How long does Korean Spicy Beef Kimchi Stew with Sweet Potato take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean Spicy Beef Kimchi Stew with Sweet Potato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kimchi from drying out.
Can I substitute ingredients in Korean Spicy Beef Kimchi Stew with Sweet Potato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean Spicy Beef Kimchi Stew with Sweet Potato for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Korean Spicy Beef Kimchi Stew with Sweet Potato gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 45-minute recipe. Would bump up the spice level though.
