Pressure Cooker Korean Beef
Dazzle your dinner table with this Pressure Cooker Korean beef dish!
This recipe is so easy, you don't even need a knife!
Using Gia Garlic & Gia Chilli Puree this saves you from stinky and spicy fingers!
You literally throw all ingredients in a pressure cooker and within 20 mins it is on the table!
Yield: 4 people
Step 1 ingredients
- 600 g Braised diced beef
- 80 ml Soy sauce we used reduced salt
- 200 ml Beef Stock we used 1 stock cube
- 50 g Brown sugar
- 2 tsp Gia garlic puree or 1 garlic clove crushed
- 1 tsp Gia chilli puree or 1 chilli chopped very finely
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp ground ginger or fresh ginger
- 1/2 tsp pepper
Step 2 ingredients
- 2 tbsp cornflour
- 2 tbsp boiling water
Pressure Cooker method
Place Step 1 ingredients in the pressure cooker and give it a good stir.
Select meat setting, set timer for 13 mins. When finished cooking, allow 10 mins for natural release of pressure
In a small bowl, whisk the cornflour with hot water. Pour into the Korean beef, change settings on the pressure cooker to fry mode, stirring all together, this will thicken up the sauce within 2 mins.
Slow Cooker Method
Stir Step 1 ingredients in the slow cooker, placing the lid on top
Put the slow cooker on a low heat and cook for 6 hrs
When the 6 hrs is up check the beef is soft and tender. Place Step 2 ingredients into the slow cooker pot, change settings to high heat and stir all together for around 2 mins to thicken up the sauce
Place Step 1 ingredients in the casserole dish and give it a good stir.
Preheat the oven at 180c°, 160° fan, Gas 4
Put the lid on the casserole dish, place in the oven for 1hr, then add Step 2 ingredients into the casserole dish give it a stir, place back in the oven for a further 20 mins for the sauce to thicken.
Calories: 323kcal | Carbohydrates: 18g | Protein: 36g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 1446mg | Potassium: 571mg | Fiber: 1g | Sugar: 13g | Vitamin C: 2mg | Calcium: 45mg | Iron: 4mg