Spicy Korean-Inspired Beef and Tofu Stew

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A robust stew combining tender beef, silky tofu, and a spicy gochujang broth that warms the soul with every spoonful. This Korean recipe (high protein), ready in about 70 minutes, pairs beef chuck, cut into 1-inch cubes, firm tofu, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 5, 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

• 1 lb beef chuck, cut into 1-inch cubes
• 14 oz block, cut into 1-inch cubes firm tofu
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp sesame oil
• 5, minced garlic cloves
• 1 tbsp, grated ginger root
• 1 medium, sliced yellow onion
• 4 cups beef broth
• 2 tbsp soy sauce
• 3, chopped for garnish green onions
• 2 cups, fresh spinach leaves
• 1 tsp sugar
• 1/2 tsp black pepper
• 1 tbsp for garnish toasted sesame seeds

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large pot over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides for 6-8 minutes until caramelized.
2. Step 2: Add 1 medium sliced yellow onion, 5 minced garlic cloves, and 1 tbsp grated ginger to the pot. Sauté for 4 minutes until onions soften and aroma intensifies.
3. Step 3: Stir in 3 tbsp gochujang, 2 tbsp soy sauce, and 1 tsp sugar, cooking for 2 minutes to coat beef and vegetables evenly.
4. Step 4: Pour 4 cups beef broth into the pot, bring to a boil, then reduce heat to low and simmer uncovered for 40 minutes until beef is tender.
5. Step 5: Gently fold in 14 oz firm tofu cubes and 2 cups fresh spinach leaves. Simmer for 5 minutes until spinach wilts and tofu is heated through. Season with 1/2 tsp black pepper.
6. Step 6: Serve hot, garnished with 3 chopped green onions and 1 tbsp toasted sesame seeds for nutty finish.