The pressure cookier makes this delightful Instant Pot Korean beef stew a snap to prepare and cook. Infused with the vibrant flavors of gochujang, soy sauce, and garlic, the dish combines tender, melt-in-your-mouth chunks of beef with the mildly spicy flavors of Korean gochujang paste. Brown sugar adds just enough sweetness to balance the heat, while the rice vinegar adds subtle tanginess to the dish. Soy sauce, beef broth, and garlic add to the complex flavors.
Besides its great flavor, the Instant Pot makes this dish quick and easy enough to prepare on a weeknight. With its rich, bold flavors, it’s sure to become an overall family favorite!
What is Gochujang?
Gochujang is a Korean fermented chili paste known for its spicy, sweet, and savory flavor notes. Ingredients include chili powder, glutinous rice, fermented soybeans, and salt. The rich, thick red paste has a balanced heat that is not overwhelming and is commonly used in Korean dishes such as bibimbap, bulgogi, and tteokbokki. In addition, it is often used as a condiment or marinade.
What to Serve With Korean Beef
- Rice: Serve with hot cooked long-grain rice, coconut rice, or go low-carb with this cauliflower rice.
- Salad: This cucumber salad complements the bold flavors of the Korean beef, or choose a classic Caesar salad or creamy slaw.
- Sautéed or Steamed Vegetables: For freshness and balance, sauté or steam vegetables like spinach, broccoli, bean sprouts, bok choy, or green beans, lightly seasoned with sesame oil and garlic.
- Corn Cheese: Unique Korean corn cheese pairs nicely with the rich and flavorful Korean beef.
How to Store
- Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
- Reheat the beef in a saucepan on the stovetop or in the microwave.
- If you’re cooking for two or scaling it up, feel free to freeze the leftovers in an airtight container or resealable freezer bag. Label the container with the name and date and freeze for up to 3 months. Defrost Korean beef in the fridge overnight.
Instant Pot Korean Beef
Try this amazing Instant Pot Korean Beef recipe. With its tender beef, spicy flavors from gochujang paste, and aromatic seasonings, it’s a dish that will wow your taste buds.
- Prep Time: 15 minutes
- Pressure Build Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Beef
- Method: Instant Pot
- Cuisine: Korean
Ingredients
- 2 pounds beef chuck
- 3 green onions
- 3 cloves garlic
- 1/2 cup low-sodium beef broth
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar (light or dark)
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon gochujang
- 2 teaspoons grated ginger
- 1/2 teaspoon freshly ground black pepper
- For Finishing
- 2 1/2 tablespoons cornstarch
- 3 tablespoons water
- 2 teaspoons sesame seeds (for garnish)
Instructions
- Prepare the Beef: Cut the beef into bite-sized cubes.
- Prepare the Green Onions: Slice the green onions thinly, keeping the white and light green separate from the dark green. You’ll use the dark green for garnish.
- Prepare the Garlic: Finely chop the garlic.
- Combine Ingredients: In the Instant Pot, combine the green onions (white and light green parts), garlic, beef broth, soy sauce, brown sugar, vinegar, gochujang, ginger, pepper, and beef.
- Pressure Cook: Place the lid on the Instant pot and ensure the pressure release valve is in the sealing position. Choose high pressure and set the timer for 25 minutes. When the time is up, do a quick release by turning the pressure valve to the venting position. Cancel the warm function and choose the sauté function.
- Finish the Dish: Combine the cornstarch and water in a small bowl stir to make a smooth paste. Add the cornstarch slurry to the beef mixture and continue cooking for a few minutes or until the sauce is thickened.
- Serve: Serve the Korean beef over hot cooked rice and garnish with the sliced green onion tops and sesame seeds. Enjoy!
