Hello, Kitchies! 🍲 If you’re looking for a comforting meal packed with deep flavors, tender beef, and the warmth of Korean-inspired spices, this Pressure Cooker Korean Beef Stew is calling your name. Using a pressure cooker ensures the meat is melt-in-your-mouth tender in a fraction of the time it would take using traditional methods.
This stew combines a savory soy-based sauce, subtle sweetness from brown sugar, and the umami punch of garlic and ginger. Toss in some vegetables, and you’ve got a complete meal that’s perfect for chilly nights or when you’re craving something hearty.
Best of all, the pressure cooker does the heavy lifting, so you can enjoy a homemade meal without hovering over the stove for hours. Let’s dive in!
Why This ‘Pressure Cooker Korean Beef Stew’ Will Win You Over
Selling Points
- Time-Saving: The pressure cooker cuts down hours of cooking into under 45 minutes.
- Flavor-Packed: A balance of savory, sweet, and umami flavors makes it irresistible.
- Tender Meat Every Time: The beef practically falls apart, soaking up all the rich, spiced broth.
- Comfort Food Classic: Perfect for family dinners, meal prep, or a cozy night in.
Cuisine
Korean-Inspired
Tips for the Best Korean Beef Stew
- Use Marbled Beef: Chuck roast or short ribs are ideal for their fat content and tenderness.
- Don’t Skip the Gochujang: This chili paste is key to authentic flavor, but adjust the amount based on your spice tolerance.
- Thicker Stew: If you prefer a thicker consistency, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew after cooking.
Substitutions and Variations
- Vegetarian Option: Replace beef with tofu and swap beef broth for vegetable broth.
- Add More Veggies: Try adding zucchini, mushrooms, or bell peppers for variety.
- Spice Adjustment: For a mild stew, omit gochujang and replace it with a small amount of ketchup.
Make a Healthier Version
- Low-Sodium Soy Sauce: Reduces sodium without sacrificing flavor.
- Less Sugar: Use a natural sweetener like maple syrup or reduce the amount of sugar.
- Lean Cuts: Opt for leaner beef to cut down on fat.
Exciting Story
The first time I made this stew, my family couldn’t believe it wasn’t simmered for hours. My husband was floored by how tender the beef was, and the kids kept asking for more “spicy sauce beef” (with a little less spice for them, of course). Now, this dish is on regular rotation in our house, especially on busy weeknights when we crave something hearty and satisfying without the wait.
Closing
And there you have it—Pressure Cooker Korean Beef Stew, a comforting, flavor-packed meal that’s ready in no time. Don’t forget to pair it with a bowl of rice and maybe some kimchi on the side for the full experience! Give it a try, and let us know how it turns out. Hungry for more quick and easy recipes? Check out our other pressure cooker favorites. 🍴
FAQs
- Can I make this in a slow cooker?
Yes! Cook on low for 6–8 hours or on high for 4–5 hours. - Is this recipe spicy?
It has a mild kick, but you can adjust the spice level by adding more or less gochujang. - What can I serve this stew with?
Steamed rice, noodles, or a side of kimchi work beautifully. - Can I freeze leftovers?
Absolutely! Store in an airtight container for up to 3 months. - Can I use a stovetop pressure cooker?
Yes, just follow the same steps and adjust to your cooker’s settings.
Enjoy every savory bite of this cozy dish!
Print
Savory & Tender Pressure Cooker Korean Beef Stew
- Total Time: 30 minutes
Description
If you’re looking for a comforting meal packed with deep flavors, tender beef, and the warmth of Korean-inspired spices, this Pressure Cooker Korean Beef Stew is calling your name.
Ingredients
- 2 tablespoon sesame oil
- 800 g Diced beef (1.8lb) – braising, casserole, stewing steak, chuck or brisket any beef suitable for slow cooking
- 2 tablespoon Plain Flour
- 2 tablespoon rice wine vinegar
- 100 ml Reduced Salt Soy sauce (6 tbsp) – we used reduced salt
- 1 teaspoon ground ginger – or 2 teaspoon fresh grated ginger
- 3 teaspoon Garlic puree – or 2 garlic cloves crushed
- 2 teaspoon Chilli puree – or 2 chilli chopped very finely
- 50 g Brown sugar (⅓ cup)
- ½ teaspoon ground black pepper
- 300 ml Beef Stock (1 ¼ cup) – we used a rich beef knorr stock pot
Instructions
Coat beef with flour
Select Fry/Saute mode and sear meat in seasame oil until just browned on the outside.
Add garlic and chilli puree, stir in and turn off pressure cooker.
Add rice wine vinegar, this will make it easy to scrap off any residue from bottom of pan.
Add soy sauce and ginger powder
Add brown sugar, pepper and stock
Stir through
Select meat / high pressure setting, set timer for 13 minutes. When finished cooking, allow 10 -15 minutes for natural release of pressure
Make sure valve is in closed position to pressure cook.
Optional, to thicken stew, in a small bowl, whisk the flour with water.
Pour into the Korean beef, change settings on the pressure cooker to fry mode, bring to the boil, this will thicken up the sauce within 2 minutes.
Serve with rice and sprinkle with spring onion and sesame seed.
- Prep Time: 7
- Cook Time: 23
Nutrition
- Serving Size: 6
- Calories: 796
- Sugar: 24g
- Fat: 50g
- Saturated Fat: 18g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 50g
