Pressure Cooker Korean Beef

 Ingredients:

  • 2 pounds beef chuck (blade steak, roast, or stewing beef
  • 3 large cloves garlic
  • 2 green onions
  • 1/2 cup beef stock
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup brown sugar (packed)
  • 1 1/2 tablespoons rice wine vinegar
  • 3 teaspoons gochujang
  • 2 teaspoons fresh ginger (grated)
  • 1/2 teaspoon black pepper (freshly ground)
  • 3 tablespoons water
  • 2 1/2 tablespoons cornstarch
  • Garnish: 1 to 2 teaspoons sesame seeds
Directions:

Cut 2 lbs of beef into small bite-sized cubes, about 3/4 inch to 1 inch in size. Mince the garlic finely or put it through a garlic press. Remove the root ends from the green onions. Slice them thinly on the diagonal, keeping the white and light green parts separate from the dark green parts. Set aside. 

In the inner pot of the Instant Pot, combine the minced garlic, the white and light green slices of green onion, beef stock, soy sauce, brown sugar, rice wine vinegar, gochujang sauce, ginger, and ground black pepper. Stir to blend. 

Add the beef cubes to the sauce mixture; stir to coat the beef thoroughly. 

Lock the lid in place and turn the pressure release valve to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 25 minutes. 

When the time is up, carefully turn the pressure release valve to the venting position (see the manufacturer's instructions for quick release). 

Combine the water and cornstarch in a saucepan and whisk to blend. 

Add the Korean beef mixture to the cornstarch slurry saucepan and cook, stirring, for 1 to 2 minutes, or until thickened. 

Arrange the Korean beef in a serving bowl and garnish with sesame seeds and the dark green parts of the sliced green onions. For individual servings, arrange hot cooked rice or noodles in serving bowls. Spoon the beef and some of the sauce over the rice or noodles and garnish with sesame seeds and sliced green onions. Enjoy!



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