A spicy Korean beef recipe that is full of mouthwatering flavor and umami. Easy and quick to prepare you can have everything ready in 90 minutes.
Course
Main Course
Cuisine
Korean
Keyword
beef, gochujang, Instant Pot, korean
Prep Time5minutes
Cook Time1hour30minutes
Total Time1hour35minutes
Ingredients
1/2cupreduced-sodium soy sauce
1/2cupbrown sugar packed
5clovesgarlic minced
2tablespoonssesame oil
2tablespoonsrice wine vinegar
3tablespoonsfreshly grated ginger
2tablespoonsGochujangKorean Chili Paste
1large onion chopped
1/2teaspoonfreshly ground black pepper
3-4lbsboneless beef chuck roast trimmed of excess fat and cut into 1-inch cubes
Rice and a vegetable side dish if desired.
Instructions
Combine all ingredients in your instant pot or slow cooker, stirring to combine.
Close the lid, and make sure the pressure release valve is turned to "SEALING."
Press the MEAT program button, and adjust the time to 40 minutes. The pot should reach pressure within 10-15 minutes. Once the pot reaches pressure, it will begin counting down the 40 minutes.
Once the Instant Pot is finished it’s cooking cycle let it sit for 25 minutes before venting. Also known as a natural pressure release.
If you are making rice and a maybe steaming a vegetable this is the time to make it.
Carefully release any pressure left at that time by turning the pressure release valve to "VENTING."
Serve over rice with a vegetable if desired.
Recipe Notes
If you want to use a slow cooker instead, you can cook this recipe on low for 8 to 10 hours.