Instant Pot Korean Beef (Print-Friendly Version)
Tender Korean beef cooked with soy, garlic, and gochujang for a quick, flavorful main dish everyone will love.
# Ingredients:
→ Sauce Base
01 -
120 ml reduced-sodium soy sauce
02 -
67 g brown sugar, packed
03 -
60 ml reduced-sodium beef broth
04 -
5 cloves garlic, minced
05 -
30 ml sesame oil
06 -
30 ml rice vinegar
07 -
30 g freshly grated ginger
08 -
30–60 ml Gochujang sauce, according to preferred heat
09 -
2.5 ml onion powder
10 -
2.5 ml ground black pepper
→ Main Protein
11 -
1.4–1.8 kg boneless beef chuck roast, cut into 2.5 cm cubes
# Steps:
01 -
In a medium bowl, whisk together soy sauce, brown sugar, beef broth, minced garlic, sesame oil, rice vinegar, grated ginger, Gochujang sauce, onion powder, and black pepper until well combined.
02 -
Place the cubed beef chuck into the Instant Pot and pour the prepared sauce evenly over the meat.
03 -
Secure the lid of the Instant Pot and ensure the pressure release valve is set to “SEALING”. Select the MEAT program and adjust the timer to 40 minutes. The cooker will take approximately 10–15 minutes to reach pressure before cooking commences.
04 -
When the cooking cycle is complete, allow the beef to rest with the lid closed for 25 minutes for a natural pressure release.
05 -
After 25 minutes, carefully turn the pressure release valve to “VENTING” to release any remaining pressure. Open the lid and serve the beef hot.
# Notes & Tips:
01 -
Use gochujang sauce, not paste, to achieve the proper consistency and heat for this preparation.