Korean Beef

Ingredients

(3-4 lbs) Chuck Roast
(1 T) paprika
(1/2 t) red chili flakes
(2 1/2 t) salt
(1/2 t) pepper
(2 T) peanut oil
(1 large) onion, diced
(5) garlic cloves, minced
(1 T) fresh ginger, grated
(1 cup) water
(1/4 cup) Gochujang (Korean chili paste)
(2 T) ketchup
(2 T) soy sauce
(2 t) Asian fish sauce
(1 t) sesame oil

Directions

1. Rub the beef pieces with the chili flakes, paprika, salt and pepper on all sides.

2. Set the pressure cooker to sauté (or use a large skillet).

3. Add a tablespoon of the oil and (in small batches) sear beef until it’s browned, about 2 minutes per side.

4. Add the onion, garlic and ginger sauté until golden, 3 to 5 minutes.

5. Add the water, Gochujang, ketchup, soy sauce, fish sauce and sesame oil.

6. Return all meat to the cooker. Cover and cook on high pressure for 90 minutes.

Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.

7. Remove the beef from the pressure cooker. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes or until reduced by half.

Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top.

Serve the sauce alongside the beef with kimchi and rice.

by Katie Miraglia