How to make Korean beef stew using a Pressure King Pro or Instant Pot, this diced beef recipe is ready in minutes. An easy and quick way to cook braising, casserole or stewing steak to a delicious melt in the mouth texture. How to make a Korean sauce from soy sauce, garlic, chilli and ginger and beef stock with flour added to thicken into a gravy. We give you step by step instructions for how to cook diced beef and how long to pressure cook this Korean stew. Measurements given in UK & US measurement.
Course: Main Course
Keyword: Beef stew, braising steak, casserole steak, diced beef, easy recipe, instant pot, korean food, pkp, pressure cooker, Pressure King Pro, quick and easy, stewing steak
2teaspoonChilli pureeor 2 chilli chopped very finely
50gBrown sugar (⅓ cup)
½teaspoonground black pepper
300mlBeef Stock (1 ¼ cup)we used a rich beef knorr stock pot
To thicken stew gravy (optional)
2 tablespoonFlour mixed with 2 tablespoon water
Pressure Cooker method
Coat beef with flour
Select Fry/Saute mode and sear meat 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
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.
Slow Cooker Method
As above, sear meat first then transfer into slow cooker, 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. Change settings to high heat and stir all together for around 5 mins to thicken up the sauce
Preheat the oven at 180c°, 160° fan, Gas 4
As above, sear meat first then transfer into a lidded casserole dish.
Put the lid on the casserole dish, place in the oven for 2 ½ hours, then add flour and water into the casserole dish give it a good stir, place back in the oven for a further 30 minutes for the sauce to thicken.