Instant Pot Korean Beef Stew
Korean beef stew with beef and vegetables cooked in a sweet and savory sauce.
Servings 10
Calories 444kcal
Cost $30-$35
Equipment
- Instant Pot or electric pressure cooker
Ingredients
- 2 pounds bone-in beef short ribs
- 3 pounds beef chuck cut into large chunks
- ⅓ cup flour
- 1-inch piece ginger minced
- 1 onion chopped
- 1 head garlic minced
- ½ cup rice wine
- ½ cup soy sauce
- 1 Asian pear (or apple) grated
- 2 tablespoons gochujang
- ¼ cup brown sugar
- 8 to 10 dried shiitake mushrooms (soaked in water) cut in half, if big
- 1 medium carrot cut into chunks
- 1 medium daikon radish cut into chunks
- 3 scallions cut into sections
- Sesame seeds (optional)
- Cheese (e.g., cheddar, raclette, or gruyere) (optional)
- Salt and pepper
Instructions
- Trim excess fat from the beef. Season with salt and pepper, then lightly coat with flour.
- Using the Sauté function, heat oil and sear the beef in batches until browned. Transfer to a plate.
- Sauté the ginger, onion, and garlic. Add the rice wine, soy sauce, pear, gochujang, sugar, and water. Stir to combine.
- Add the beef back in. Cover and pressure cook on High for 30 minutes. Skim off excess fat, if needed.
- Add the mushrooms, carrots, daikon radish, and scallions. Cover and pressure cook on High for 5 minutes.
- Add ground pepper, sesame seeds, and cheese (if desired). Serve with rice.
Notes
- Beef: I used bone-in short ribs and chuck roast. You can also use beef shank or brisket.
- Rice wine: I used Shaoxing wine, but other rice wines, dry sherry, or wine also work. You can skip it if needed.
- Gochujang: A Korean red chili paste made with red chilies and fermented soybeans. It adds a slightly sweet and mildly spicy flavor. Sriracha can be used as a substitute.
- Asian pear: Helps tenderize the beef and adds natural sweetness. Apple works as a substitute.
- Cut the chuck into large chunks so it cooks evenly with the short ribs.
- Sear the beef in batches so it browns well.
- Cut the carrots and radish into large pieces so they don’t get mushy.
- Skim off excess fat after pressure cooking.
- Taste before serving; some soy sauces are saltier than others.
Nutrition
Calories: 444kcal | Carbohydrates: 19g | Protein: 41g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1059mg | Potassium: 934mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3854IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 5mg