0 from 21 votes
Korean Beef Barbecue
This Korean Barbecue Beef recipe makes tender shredded beef in your Instant Pot. Cook the beef in a savory, sweet and slightly spicy sauce!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 6
Calories: 474 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
- 1 tablespoon vegetable oil
- 3-4 pound tender chuck roast , cut into 4 pieces
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup canned pears , drained and finely chopped
- 1/4 cup light soy sauce
- 3 tablespoons light brown sugar
- 1 tablespoon chile sauce (like Sambal Oelek or Cock Sauce)
- 2 teaspoons fresh grated ginger
- 1/2 white onion , thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon scallions , sliced
- 1 tablespoon toasted sesame seeds
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!
Cup of Yum
Notes
- Alternative ways to serve it or use leftovers: tacos, quesadillas, on pizza, spring rolls. You can even use the leftover broth to make birria style tacos!
Nutrition Information
Serving
4ounces
Calories
474kcal
(24%)
Carbohydrates
9g
(3%)
Protein
45g
(90%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
1114mg
(46%)
Potassium
806mg
(23%)
Fiber
0.5g
(2%)
Sugar
6g
(12%)
Vitamin A
41IU
(1%)
Vitamin C
1mg
(1%)
Calcium
62mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 474
% 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.