Instant Pot Korean beef is fast and perfect for any day of the week. There's no need to precook any of the ingredients, making it a fuss-free dinner you can throw together quickly. To save even more time on a busy workday, chop the ingredients earlier in the day or the night before, and store them in the refrigerator until you're ready to cook.
Ingredients
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2 pounds beef chuck, blade steak, roast, or stewing beef
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3 cloves garlic
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2 medium green onions
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1/2 cup beef stock
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1/4 cup low-sodium soy sauce
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1/4 cup packed brown sugar
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1 1/2 tablespoons rice wine vinegar
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3 teaspoons gochujang
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2 teaspoons grated fresh ginger
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1/2 teaspoon freshly ground black pepper
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3 tablespoons water
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2 1/2 tablespoons cornstarch
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2 teaspoons sesame seeds (for garnish)
Description
- Cut the beef into small bite-sized cubes, about 3/4 to 1 inch in size.
- Mince the garlic finely or put it through a garlic press.
- Remove the root ends from the green onions. Slice them thinly on the diagonal, keeping the white and light green parts separate from the dark green parts. Set aside.
- In the inner pot of the Instant Pot, combine the minced garlic, the white and light green slices of green onion, beef stock, soy sauce, brown sugar, rice wine vinegar, gochujang, ginger, and ground black pepper. Stir to blend.
