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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 mins
Cook Time
1 hr
Servings: 6
Course: Main Course , Soup
Cuisine: Korean

Ingredients

  • 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

    Cup of Yum
  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.

Notes

  • If you are looking for an traditional stove top recipes, please go to; http://www.beyondkimchee.com/yukgaejang/