Korean Beef Barbecue
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
474 kcal
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Course
Main Course
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Cuisine
Korean
Korean Beef Barbecue
Description
This recipe starts by seasoning chunks of tender chuck roast with kosher salt and pepper, then browning them in vegetable oil to build flavor through caramelization. A sauce combining drained chopped pears, soy sauce, brown sugar, chile sauce, grated ginger, and thinly sliced white onion infuses the meat with a balance of sweetness, umami, heat, and aromatic spice.
The beef and sauce are pressure cooked together with added water to ensure tenderness within an hour, then naturally released for ideal texture. Once cooked, the beef is shredded and tossed back into a thickened strained sauce, prepared by stirring cornstarch slurry into the reserved cooking liquid. Toasted sesame seeds and sliced scallions garnish the dish, enhancing its nutty and fresh qualities.
It is traditionally served with steamed rice and kimchi for complementary textures and flavors. Leftovers can be repurposed creatively into tacos, quesadillas, pizza toppings, or spring rolls, and the leftover broth can be used for birria-style tacos, adding versatility to this hearty meal.
Ingredients
- 1 tablespoon vegetable oil
- 3-4 pound chuck roast cut into 4 pieces, tender
- 1 teaspoon kosher salt coarse
- 1/2 teaspoon black pepper ground
- 1/2 cup pears drained and finely chopped, canned
- 1/4 cup soy sauce light
- 3 tablespoons light brown sugar
- 1 tablespoon chile sauce like Sambal Oelek or Cock Sauce
- 2 teaspoons ginger fresh grated
- 1/2 white onion , thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon scallions , sliced
- 1 tablespoon sesame seeds toasted
Instructions
- Heat the oil in the pot using the saute function.
- In a separate bowl, toss the meat pieces with the salt and pepper to season.
- Add to the hot oil to brown all sides. Depending on the size of your pot and roast, you might need to do this in two batches. If the meat is too crowded, it will steam and not brown.
- In a separate bowl, whisk together the pears, soy sauce, brown sugar, chile sauce and ginger. Toss in the onion. Pour sauce over the browned beef pieces and add 1 cup of water.
- Secure the lid and place on manual high pressure for 1 hour. Allow for natural release for 15 minutes, then quick release.
- Remove meat from the pot and shred using two forks.
- Run the sauce through a fine-mesh sieve and discard solids, please sauce back into the pressure cooker on "keep warm". Ladle out a small amount and whisk with the cornstarch. Whisk back into the larger pot and then toss with shredded beef.
- Serve with rice and/or kimchi.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
- Use the leftover beef for tacos, quesadillas, pizza, or spring rolls to extend the dish.
- Save the strained cooking broth to make birria-style tacos for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 474kcal | 24% |
| Carbohydrates | 9g | 3% |
| Protein | 45g | 90% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 1114mg | 46% |
| Potassium | 806mg | 17% |
| Fiber | 0.5g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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