Instant Pot Korean Beef
Learn how to make Instant Pot Korean Beef, a flavorful and easy Korean-inspired beef stew. Perfect for weeknight dinners!
The pressure cooker 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 beef chunks with the mildly spicy notes 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.
Why You’ll Love It
Bold and balanced flavor. Gochujang gives it depth and spice, while brown sugar and vinegar keep it well-rounded.
Fast and easy. Thanks to pressure cooking, this rich stew is ready in under an hour.
Versatile and satisfying. Serve it with rice, vegetables, or as lettuce wraps for a meal everyone will enjoy.
Ingredient Notes
- Beef chuck: Cut into bite-sized chunks for tender results after pressure cooking.
- Gochujang: Korean fermented chili paste that adds sweet, savory heat.
- Soy sauce: Use low-sodium to balance the salt content.
- Brown sugar: Adds a touch of sweetness to offset the spice and vinegar.
- Rice vinegar: Provides tang and balances the richness.
- Garlic and ginger: Aromatic and essential for depth of flavor.
- Green onions: Added to the pot and reserved for garnish.
- Cornstarch slurry: Thickens the sauce at the end for a glossy finish.
- Sesame seeds: Optional garnish that adds nuttiness and visual appeal.
Steps to Make Instant Pot Korean Beef
- Cut the beef into bite-sized cubes and prepare the green onions and garlic.
- Add the beef, broth, soy sauce, brown sugar, vinegar, gochujang, ginger, garlic, and white/light green onion parts to the Instant Pot.
- Lock the lid and cook on high pressure for 25 minutes.
- Quick release the pressure and switch to sauté.
- Stir in a cornstarch slurry and cook a few minutes until thickened.
- Serve over hot cooked rice and garnish with green onion tops and sesame seeds.
Tips for Perfect Korean Beef
- Use beef chuck or stew meat for best texture and flavor after pressure cooking.
- Slice green onions ahead of time and separate white/light green from the tops for garnish.
- Adjust the heat by increasing or decreasing the gochujang to taste.
- Use low-sodium broth and soy sauce to control saltiness.
- Stir the cornstarch slurry in at the end to avoid over-thickening the sauce under pressure.
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 and Reheat
Refrigerate: Transfer leftovers to an airtight container and store in the refrigerator for 3 to 4 days.
Freeze: Cool completely and freeze in airtight containers or bags for up to 3 months. Label and date before freezing.
To Reheat: Warm the beef gently in a saucepan over low heat or reheat individual portions in the microwave until hot.
Instant Pot Korean Beef
Ingredients
- 2 pounds beef chuck
- 3 green onions
- 3 cloves garlic
- 1/2 cup beef broth, low-sodium
- 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 ginger, grated
- 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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
