Instant Pot Korean Beef
45 min
Tender braised beef in a sweet and savory Korean-style sauce, pressure-cooked and thickened.
| prepCut beef into bite-sized cubes | |||||
| prepDice onion, crush garlic, mince ginger | |||||
| 2 Tbsp sesame oil | Sauté sesame oil & beef until browned | Add onion, garlic & ginger, cook 2–3 min | Add vinegar, soy sauce, stock, pepper, sugar & chili | Pressure cook 15 min, rest 10 min, release | Sauté, pour in slurry, stir until thickened |
| 1 kg / 450 g chuck beef, cut into bite-sized cubes | |||||
| 1 onion, diced | |||||
| 3 tsp garlic, crushed | |||||
| 2 tsp ginger, minced | |||||
| 1 Tbsp rice wine vinegar | |||||
| 125 ml soy sauce | |||||
| 125 ml beef stock | |||||
| ½ tsp pepper | |||||
| 100 g brown sugar | |||||
| ¼ tsp red chili flakes | |||||
| 3 Tbsp cornstarch | Whisk cornstarch & water until smooth | ||||
| 3 Tbsp water | |||||
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