Instant Pot Korean Beef Stew
Cooking Korean beef stew in an instant pot is easy and quick. Beef brisket, leeks, and mushrooms are cooked together in a spicy broth.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1-1/4 lb beef brisket
- 1 large onion (quartered)
- 1 small Korean radish (diced)
- 8 cup water
- 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)
- 2 eggs (beaten (optional))
- salt and pepper to taste
Instructions
- 1
Place the brisket, onion, radish, and the water 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.
- 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.
- 3
Shred the brisket into bite size pieces. Set aside.
- 4
Press the Saute button on the instant pot. Clean and slice the leeks into desired size.
- 5
Heat the oil, add the leek and Korean chili flakes. Saute until the leeks are soft, about 3-5 minutes. Add the mushroom and continue to saute. Add the stock, beef, and garlic to the pot. Bring it to boil and cook for 3 minutes. Season with Korean soy sauce for soup. Add the Korean soybean paste, if using, Adjust the seasoning according to your taste.
- 6
Drizzle the beaten eggs on top and stir briefly. Serve hot with rice and kimchi on the side.