Judah's Curated Recipes
Instant Pot Korean Beef
8 servings
분량15 minutes
활동 시간1 hour 20 minutes
총 시간재료
1/2 cup reduced-sodium soy sauce
1/3 cup brown sugar (packed)
1/4 cup reduced-sodium beef broth
5 cloves garlic (minced)
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons freshly grated ginger
2-4 tablespoons Gochujang sauce (for gocuhjang paste, see notes)
1/2 teaspoon onion powder
1/2 teaspoon pepper
3-4 pound boneless beef chuck roast cut into 1-inch cubes
방향
In a medium bowl, whisk together first 10 ingredients (up to roast).
Place cubed roast into Instant Pot.
Pour sauce over cubed meat.
Close the lid, and make sure the pressure release valve is turned to "SEALING".
Press the MEAT program button, and adjust time to 40 minutes. The pot should reach pressure within 10-15 minutes.
Once the pot reaches pressure, it will begin counting down.
Once it has finished cooking, it will beep and switch to keep warm.
Allow beef to remain in pot for 25 minutes NPR (natural pressure release).
Carefully release any pressure left at that time by turning the pressure release valve to "VENTING".
Optional: mix in some corn starch slurry and set to SAUTE. Cook until sauce thickens slightly, 1-2 minutes.
노트
The paste is thicker and more concentrated. Depending on how spicy you’d like the beef to be, I’d recommend 1 teaspoon gochujang paste + an extra pinch or two of brown sugar + an extra dash or two of soy sauce. If you like more heat, you can increase the amount of paste.
영양 정보
1회 제공량
-
칼로리
390 kcal
지방 전체
23 g
포화 지방
9 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
117 mg
나트륨
686 mg
탄수화물 전체
12 g
식이섬유
-
총 당류
9 g
단백질
33 g
8 servings
분량15 minutes
활동 시간1 hour 20 minutes
총 시간