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Fiery Korean Gochujang Venison Stew
Prep: 30 minutes
Cook: 2 hours 15 minutes
Servings: 6
Korean Heat Meets Wild Game Heartiness
Prepare for a thrilling fusion of flavors with our Fiery Korean Gochujang Venison Stew. This adventurous venison stew recipe marries the lean, robust qualities of venison with the complex, spicy, and savory notes of traditional Korean gochujang (chili paste). Imagine tender venison slow-cooked in a rich, deeply flavored broth with kimchi, shiitake mushrooms, and a touch of sweetness. This venison stew offers a unique and satisfying kick, transforming a classic into an exotic, warming delight.
Materials
- 2 lbs venison stew meat, cut into 1.5-inch cubes
- 2 tbsp sesame oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3-4 tbsp gochujang (Korean chili paste, adjust to taste)
- 1 tbsp gochugaru (Korean chili flakes, optional, for extra heat)
- 2 cups beef or venison broth
- 0.5 cup kimchi, roughly chopped, plus 2 tbsp juice
- 4 oz shiitake mushrooms, sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or honey
- 1 cup firm tofu, cubed (optional)
- 2 scallions, chopped, for garnish
- Sesame seeds, for garnish
- Cooked white rice, for serving
Preparation
- Pat venison stew meat dry and season lightly with salt.
- Chop yellow onion, mince garlic, grate ginger. Roughly chop kimchi and extract juice. Slice shiitake mushrooms. Cube tofu if using.
- Measure out gochujang, broth, soy sauce, vinegar, and sugar.
Cooking
- Heat sesame oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown venison stew meat in batches, then remove and set aside.
- Add chopped onion to the pot and sauté for 5 minutes until softened.
- Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add gochujang and gochugaru (if using) and cook for 1 minute, stirring constantly to toast the spices.
- Return venison to the pot. Pour in beef/venison broth, chopped kimchi, kimchi juice, sliced shiitake mushrooms, soy sauce, rice vinegar, and brown sugar/honey.
- Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1 hour 45 minutes, or until venison is fork-tender. Stir occasionally.
- If using, add cubed tofu during the last 15 minutes of cooking.
- Taste and adjust seasoning if needed (add more gochujang for spice, soy sauce for salt, or sugar for balance).
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