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Pressure cooker Korean Beef Stew served in a white and blue bowl with spring onions and sesame seed on top and a bowl of white rice in the background
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5 from 33 votes

Pressure Cooker Korean Beef

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.
Prep Time7 mins
Active Time23 mins
Total Time30 mins
Course: Main Course
Cuisine: Korean
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
Yield: 6 people
Calories: 796kcal
Author: Luke and Kay - Flawless Food

Equipment

  • pressure cooker

Materials

Step 1 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

To thicken stew gravy (optional)

  • 2 tablespoon Flour mixed with 2 tablespoon water

Instructions

Pressure Cooker method

  • Coat beef with flour
    Mixing the diced beef and flour together in a large silver bowl with a silver spoon
  • Select Fry/Saute mode and sear meat until just browned on the outside.
    Browning off the coated diced beef in a pressure cooker and stirring with a wooden spoon
  • Add garlic and chilli puree, stir in and turn off pressure cooker.
    Garlic and chilli puree added to the diced beef in a pressure cooker
  • Add rice wine vinegar, this will make it easy to scrap off any residue from bottom of pan.
    Scraping the bottom of the pressure cooker pot with a wooden spoon and mixing rice wine vinegar into the diced beef
  • Add soy sauce and ginger powder
    Soy sauce being poured on to the diced beef
  • Add brown sugar, pepper and stock
    Brown sugar and beef stock being poured into the pressure cooker pot over the top of the beef
  • Stir through
    Stirring the Korean beef together with a wooden spoon in a pressure cooker pot
  • Select meat / high pressure setting, set timer for 13 minutes. When finished cooking, allow 10 -15 minutes for natural release of pressure
    Pressure cooker on meat setting and a timer for 13 minutes
  • Make sure valve is in closed position to pressure cook.
    Closing the pressure cooker valve down by hand
  • Optional, to thicken stew, in a small bowl, whisk the flour with water.
    Flour and water mixed together in a white bowl with a silver tablespoon
  • 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.
    Pouring the flour and water mix into the Korean beef in the pressure cooker pot
  • Serve with rice and sprinkle with spring onion and sesame seed.
    Pressure cooker Korean Beef Stew served in a white and blue bowl with spring onions and sesame seed on top and a bowl of white rice in the background

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

Oven Method

  • 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.

Video

Nutrition

Calories: 796kcal | Carbohydrates: 34g | Protein: 50g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 145mg | Sodium: 18972mg | Potassium: 945mg | Fiber: 1g | Sugar: 24g | Vitamin A: 26IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 7mg