Gochujang Beef Stew That Warms Your Soul (and Sets It on Fire!) Gluten-free, Keto
If you're craving a rich, spicy, and soul-warming dish, this Gochujang Beef Stew is about to become your new obsession. Simmered in a clay pot, this stew is loaded with deep umami flavors from bone broth, tender shaved ribeye, and just the right amount of heat from gochujang and sriracha. The combination of slow-simmered vegetables, aromatic spices, and savory broth makes every spoonful pure comfort—balanced with a fiery kick that keeps you coming back for more.
The magic of this stew is in the layers of flavor: marinated beef soaks up every drop of umami, onions and carrots add natural sweetness, and the cabbage melts into the broth, absorbing the bold, spicy essence. Topped with fresh scallions and served over grain-free egg white noodles, it’s a dish that delivers on both comfort and heat. Grab your clay pot, and let’s make something unforgettable!
Why You’ll Love This Recipe
✅ Deep, complex flavors – The mix of bone broth, gochujang, and marinated beef creates an umami-packed experience.
✅ Perfect balance of heat and comfort – Just the right spice level to warm you up without overpowering the dish.
✅ Easy yet impressive – A one-pot meal that feels gourmet but comes together effortlessly.
✅ Gluten-free & grain-free adaptable – Swap in your favorite noodles to keep it aligned with your dietary needs.
The fiery broth will open your sinuses and warm your insides! If you're not a fan of super-spicy, simply start small when you add the gochujang and sriracha and then add more as you like.
This Gochujang Beef Stew is rich, fiery, and deeply satisfying. Whether you're a spice lover or just looking for the ultimate comfort meal with a kick, this recipe delivers. Make it once, and you’ll be hooked. 🔥🍜🥩
Let me know how it turns out in the comments below!
Gochujang Beef Stew That Warms Your Soul (and Sets It on Fire!)
INGREDIENTS
For the Beef Marinade:
1 tbsp coconut aminos
1 tsp fish sauce
1 tbsp cilantro, chopped
For the Stew:
1/2 lb shaved ribeye
1 tbsp coconut oil
1/2 white onion, sliced
1 large carrot, peeled and chopped
1 tbsp gochujang (or more, to taste)
2 tsp sriracha (or more, to taste)
4 cups bone broth (I used a mix of pork and chicken broth)
1/2 head of cabbage, chopped
2 scallions, chopped
Noodles for serving (I used grain-free egg white noodles)
INSTRUCTIONS
1. Marinate the Beef
In a bowl, combine coconut aminos, fish sauce, and chopped cilantro. Add the shaved ribeye and toss to coat. Set aside to marinate while preparing the stew.
2. Sauté the Aromatics
Heat coconut oil in a clay pot over medium heat. Add the sliced onions and sauté until they begin to soften, about 3 minutes. Stir in the chopped carrot and cook for another 5 minutes, letting the vegetables develop a slight caramelization.
3. Build the Broth
Stir in the gochujang and sriracha, allowing them to coat the vegetables and release their deep, spicy aroma. Pour in the bone broth, scraping up any bits from the bottom of the pot for extra flavor. Cover and let simmer for about 5 minutes.
4. Layer the Ingredients
Gently lay the chopped cabbage over the simmering broth, creating a bed for the beef. Place the marinated shaved ribeye over the cabbage, letting it steam and absorb the bold flavors.
5. Simmer to Perfection
Cover the pot and let everything simmer until the cabbage is tender and the beef is cooked through, about 10 minutes.
6. Final Touch & Serve
Remove the lid, sprinkle with chopped scallions, and give everything a gentle stir. Serve hot over your favorite noodles, letting the broth soak into every bite.
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