Instant Pot Korean Beef Stew

Method6 steps · about 1 hr 30 min

1. 1

   Step 1: Place the brisket, onion (1 large), radish, and the water (8 cup) in an instant pot and cook for 40 minutes under meat/stew setting with ventilation closed. When done, release the steam naturally. It might take up to 15- 20 minutes.

   Pressure cook brisket · 40 minUses 1-1/4 lb beef brisket · 1 large onion (quartered) · 1 small Korean radish (diced) · 8 cup water

2. 2

   Step 2: Take the meat out, and collect the stock. Discard the onion and the radish. Drop 2 pieces of dried sea kelp to the stock and let it sit for at least 10 minutes. Remove the sea kelp.

   Infuse stock with kelp (at least) · 10 minUses 2 piece dried sea kelp · reserved pressure-cooked beef stock

3. 3

   Step 3: Shred the brisket into bite size pieces. Set aside.

   Uses 1-1/4 lb beef brisket

4. 4

   Step 4: Press the Saute button on the instant pot. Clean and slice the leeks into desired size.

   Uses 2 Asian leeks or western leeks (white and light green parts only)

5. 5

   Step 5: Heat the oil (1 tbsp), add the leek and Korean chili flakes (2-3 tbsp). Saute until the leeks are soft, about 3-5 minutes. Add the mushroom and continue to saute. Add the stock, beef, and garlic (2 cloves) to the pot. Bring it to boil and cook for 3 minutes. Season with Korean soy sauce for soup. Add the Korean soybean paste (1/2 tbsp), if using, Adjust the seasoning according to your taste.

   Uses 2 Asian leeks or western leeks (white and light green parts only) · 5 oz oyster or shiitake mushroom (torn into bite size) · 2 cloves garlic (minced) · 1 tbsp oil · 2-3 tbsp Korean chili flakes (gochugaru) · 2 tbsp Korean soup soy sauce (gukganjang) · 1/2 tbsp Korean soybean paste (doenjang) (optional) · salt and pepper to taste

6. 6

   Step 6: Drizzle the beaten eggs (2) on top and stir briefly. Serve hot with rice and kimchi on the side.

   Uses 2 eggs (beaten (optional))