Pressure Cooker Jangjorim (Soy Braised Beef with Egg)

Hard Boil Eggs

1. Choose one of the two methods below.

Instant Pot Method

1. Add 1 cup water to a 6-qt Instant Pot® or 1 1/2 cup water to 8 qt Instant Pot. Gently add eggs on top of a metal trivet. Select Manual at High pressure, and set time for 5 minutes. Quick-release pressure and cool eggs in an ice bath for 1 min. Peel eggs and set aside.

StoveTop method (you can do this while meat is cooking in IP)

1. Boil a pot of water (enough to cover eggs) and when it comes to boil, turn heat off and immediately add eggs (room temp preferable) to pot. Cover and leave it for 10 minutes. Cool eggs in an ice bath for 1 min and peel.

Prepare other ingredients

1. Cut brisket or eye of round into cubes (about 2-3 inch cubes)
2. Peel garlic and ginger. Clean shishito peppers by rinsing in water (be sure to clean dirt in between the creases of the peppers) and then snapping off the top stem. Don't cut or no need to make holes in the peppers - they will soak up the sauce without a hole.
3. In the Instant Pot, add water, beef cubes, garlic cloves, ginger. Cover and close the vent and cook Manual at Low pressure for 18 min. Natural Release for 10 min and Quick Release to open. Meat should be nice and tender.
4. To pot with cooked beef and broth, add soy sauce, sugar, boiled egg and shishito peppers.
5. With the cover off, start the SAUTE function at HIGH temperature for 30 minutes. The sauce should reduce and the meat and eggs should be nicely seasoned.
6. Turn heat off, let it cool.
7. Serve warm on the first day of cooking, store leftovers in the refrigerator and then Jangjorim can be enjoyed cold right from the refrigerator OR can also be warmed up in the microwave.