Pressure Cooker Korean Beef Recipe

Pressure cooker Korean beef recipe. Beef chuck roast with spices cooked in an electric pressure cooker. Serve it over the cooked rice. You may also like Coconut Shrimp Soup, another delicious and easy recipe cooked in the instant pot (pressure cooker).

Korean cuisine is a delightful blend of flavors that has captivated food enthusiasts around the world. From its vibrant spices to its unique cooking techniques, Korean dishes offer an explosion of taste and aroma. In this video, we will take you on a culinary journey to master the art of cooking Korean beef using a pressure cooker.

Get ready to tantalize your taste buds with the rich and savory flavors of Korean cuisine!

When it comes to creating the perfect Korean beef dish, choosing the right cut of meat is essential. For this recipe, we recommend using beef chuck roast. This cut is known for its rich marbling and flavorful taste, making it ideal for slow-cooking methods like pressure cooking.

When selecting your beef chuck roast, look for a piece that is well-marbled with fat throughout. This will ensure that your meat stays moist and tender during the cooking process. Before cooking, it’s important to prepare the beef by trimming off any excess fat or connective tissue. This will help prevent the meat from becoming tough or chewy.

Once your beef chuck roast is properly trimmed, you’re ready to move on to the next step in creating your delicious Korean beef delight!

Now that you have your perfectly prepared beef chuck roast, it’s time to add some incredible flavors to your Korean beef dish. The key to achieving that authentic taste lies in creating a flavorful blend of spices and seasonings. Start by combining soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a bowl.

These ingredients will work together to infuse your beef with a delicious umami flavor. For an extra kick, you can also add some red pepper flakes or gochujang, a Korean chili paste. Mix all the ingredients well until they form a smooth marinade.

Once your marinade is ready, pour it over the beef chuck roast, making sure to coat every inch of the meat. Allow the beef to marinate for at least 30 minutes, or for even better results, refrigerate it overnight. This will give the flavors ample time to penetrate the meat, resulting in a truly mouthwatering Korean beef delight!

Now that your beef chuck roast has marinated and is bursting with flavor, it’s time to bring out the pressure cooker and transform it into a tender and succulent Korean beef dish. The pressure cooker is a game-changer when it comes to cooking meats, as it allows for faster cooking times while retaining all the delicious flavors.

To begin, heat some oil in the pressure cooker and sear the marinated beef on all sides. This will help lock in the juices and create a beautiful caramelized crust. Once the beef is nicely browned, add some beef broth or water to the pressure cooker, along with any remaining marinade. Secure the lid tightly and set the pressure cooker to high pressure. Cook the beef for about 60-70 minutes, depending on the size of your roast. The pressure cooker will work its magic, tenderizing the meat and infusing it with all the wonderful flavors from the marinade.

Once the cooking time is up, carefully release the pressure according to the manufacturer’s instructions. Open the lid and behold the masterpiece you’ve created! The beef should be incredibly tender and flavorful, ready to be served and enjoyed. To serve, thinly slice the beef chuck roast against the grain, which will ensure maximum tenderness.

Garnish with some chopped green onions and toasted sesame seeds for an extra touch of freshness and crunch. Your Korean beef delight is now complete and ready to impress your taste buds and those of anyone lucky enough to join you at the table. Enjoy!

Pressure Cooker Korean Beef Recipe

Ingredients

• 1/2 cup (125 ml) beef broth
• 1/3 cup (80 ml) reduced sodium soy sauce
• 1/3 cup brown sugar
• 1 large yellow onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon grated ginger
• 1 teaspoon Sriracha sauce
• 1/2 teaspoon ground white pepper
• 3 pounds (1.44 kg) beef chuck roast, cut into strips
• 3 tablespoons cornstarch
• 2 green onions, thinly sliced

Method