Instant Pot Korean Beef #dinnerrecipe #food #amazingrecipe

Moment Pot Korean Beef is delicate, tasty Korean meat made in a weight cooker. Formula incorporates clarification of gochujang and gochujang substitution.

Right now Pot Korean Beef formula is a minor departure from my moderate cooker Korean meat formula, which is one of my preferred simmering pot plans.

Not to be mistaken for Thai sweet bean stew sauce or a fiery stew sauce like Sriracha, gochujang sauce adds novel flavor to this dish.

There are a few distinct brands of gochujang sauce accessible, and I've seen it wherever from my neighborhood store to Walmart, Target, and Amazon.

On the off chance that you've attempted right now Pot Korean Beef formula, remember to rate the formula and leave me a remark beneath. I want to get notification from individuals who've made my plans!

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INGREDIENTS

• 1/2 cup reduced-sodium soy sauce
• 1/3 cup brown sugar packed
• 1/4 cup reduced-sodium beef broth
• 5 cloves garlic minced
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons freshly grated ginger
• 2-4 tablespoons Gochujang sauce* depending on desired heat
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 3-4 pound boneless beef chuck roast cut into 1-inch cubes

INSTRUCTIONS

1. In a medium bowl, whisk together first 10 ingredients (up to roast).
2. Place cubed roast into Instant Pot.
3. Pour sauce over cubed meat.
4. Close the lid, and make sure the pressure release valve is turned to "SEALING".
5. Press the MEAT program button, and adjust time to 40 minutes. The pot should reach pressure within 10-15 minutes.
6. Once the pot reaches pressure, it will begin counting down.
7. Once it has finished cooking, it will beep and switch to keep warm.
8. Allow beef to remain in pot for 25 minutes NPR (natural pressure release).
9. Carefully release any pressure left at that time by turning the pressure release valve to "VENTING".

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Source : bit.ly/2DXjK2n