Instant Pot Korean Beef
Tags: Asian Beef Dinner Korean
Yield: 4
- 2 pounds beef chuck , blade steak, roast, or stewing beef
- 3 cloves garlic
- 2 medium green onions
- 1/2 cup beef stock
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1 1/2 tablespoons rice wine vinegar
- 3 teaspoons gochujang
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons water
- 2 1/2 tablespoons cornstarch
- 2 teaspoons sesame seeds (for garnish)
- Gather the ingredients.
- Cut the beef into small bite-sized cubes, about 3/4 to 1 inch in size.
- Mince the garlic finely or put it through a garlic press.
- In the inner pot of the Instant Pot, combine the minced garlic, beef stock, soy sauce, brown sugar, rice wine vinegar, gochujang, 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 small bowl and whisk to blend. Cancel the pressure cook setting and choose the sauté setting.
- Add the cornstarch slurry mixture to the pot and cook, stirring, for 1 to 2 minutes, or until thickened.
- Arrange the Korean beef in a serving bowl and garnish with sesame seeds.
- Use a teaspoon or two of Sriracha or sambal in place of gochujang.
