|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||2%|
|Total Sugars 14g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Instant Pot Korean beef is fast and perfect for any day of the week. There's no need to precook any of the ingredients, making it a fuss-free dinner you can throw together quickly. To save even more time on a busy workday, chop the ingredients earlier in the day or the night before, and store them in the refrigerator until you're ready to cook.
The sweet and spicy flavors will win over every family member, and inexpensive beef chuck makes it surprisingly easy on your budget. Plus, cooking Korean beef in the pressure cooker saves time and makes cleanup a snap.
Most of the ingredients are easy to find locally, even the gochujang chili paste. If you can't find the Korean chili paste or don't have it on hand, feel free to substitute it with a teaspoon or two of Sriracha or sambal for heat.
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.
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, 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 and the dark green parts of the sliced green onions.
- Use a teaspoon or two of Sriracha or sambal in place of gochujang.