Instant Pot Korean Beef
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The best and easiest Korean beef you will ever make in the pressure cooker. 10 min prep or less! And the meat comes out amazingly flavorful and melt-in-your-mouth tender!
And we’re headed to Thailand!
It’s literally a 2-day journey to get there so I will be off the radar.
Catching up on How to Get Away with Murder Season 4 and maybe watching Lion again.
I have a thing for sobbing profusely on planes. It’s weird, I know.
But, before I leave, I have this.
It’s one of my favorite Korean beef recipes ever made in the IP.
See, I promised you guys more Instant Pot recipes, didn’t I?
It’s just 10 min prep, or less. And there’s no searing, no sautéing.
And the meat is amazingly tender, melt-in-your-mouth perfection.
Just be sure to serve over rice with your chunky sweater on.
It’ll taste better with your winter sweater on.
I promise.
Instant Pot Korean Beef
Ingredients
- ½ cup beef broth
- ⅓ cup reduced sodium soy sauce
- ⅓ cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 3 pounds boneless beef chuck roast, cut into 1-inch cubes
- 3 tablespoons cornstarch
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
- Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
- Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
- Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this for my husband, who loves anything Asian, and my daughter and her husband. Not much left over! I thin sliced the chuck roast and discarded fat. I followed the recipe other than that, including the cooking time, and it turned out wonderful! I will be making this again.
Much better with gochujang than sriracha, otherwise an absolutely amazing recipe
This turned out awesome. I used both beef and venison as my meat base. The receipt was easy to follow and turned out great. I’ll be using this recipe again. Thank you, it was damn delicious!
This was really easy. The hardest part was mincing the garlic… I love Korean beef and have used this recipe countless times!!! Thank you for posting this!!!
This meal is delicious! We added 1/2 cup of beef broth and a touch more seasonings. We had the butcher cut the meat into cubes which saved a little on prep time. It took us nearly one hour from starting to the plate. This one is definitely going into the rotation! The only thing we’re changing the next time will be to add more Sriracha.
Had a large amount of stew beef that needed to be used up and stumbled across your recipe. I’ve made several of your recipes with great success, so I had every expectation that this would be just as wonderful. We were not disappointed! This was incredibly easy, quick, and came out tender and flavorful. This was a big hit!
This was so tasty and tasted so authentic
thank you for making it easy for me to cook a delicious meal for my family
Any recipe I’ve tried from this site has been so good! We were not disappointed with this recipe! The whole family loved it. I have trouble getting our almost 4 year old to eat and she kept asking for more. It was so quick and easy. I’ll have to make this again and again! 🙂
One note- I didn’t have chuck roast but we had two large steaks in the freezer from Good Ranchers. I thawed them out and cubed them as the recipe called for. The meat was perfectly tender and delicious.
I also added broccoli and stirred it into the dish. It tasted like broccoli beef, but so much better than take-0ut!!
Four stars because my 6qt instant pot requires at least 2 cups of liquid and this recipe calls for less. I only discovered this requirement after the display on my instant pot read “food burn”. Amazingly, though dry, the meal was still salvageable and the flavor is well-balanced.
I made this for dinner tonight. We absolutely loved it! The sauce was amazing. My daughter in law when back just for the sauce. I did follow another reviewer and added carrots. Amazing! I also cooked it for 15 and natural release for 15. Felt it was still to tough so I cooked it for another 10 minutes. Might have been the roast, but I could have cooked it another 10 minutes. Will be putting this on our rotation and giving my daughter-in-law the recipe. Oh by the way no leftovers
Turned out really delicious. Husband loved it and ate everything. I gave it 4 stars due to it taking me so very long to prep. Finding the species in my cupboard, husband chopped up the meat. Plus I have not used my InstantPot that much so that to go back to my computer several times to figure out how to do certain steps.
The bottom line, instead of 10 minutes it prep, actually took me 3 hours. Yes, I am embarrassed and I know I am incredibly slow My instant pot skills are still developing, but I really cannot understand the 10 minutes. That just must be dumping the ingredients in the meat to be cooked, etc. I personally do not plan on making it again just because it took so long. Had most of the ingredients but improvised a few. For example, didn’t have rice wine vinegar. Combined white wine vinegar and rice vinegar, only a tablespoon was required so didn’t think would matter that much.
I’ve made this three or four times. It scratches the itch only beef and soy sauce can satisfy. Followed step-by-step or with modifications … results are always money.
Delicious and will make again. Here’s how I modified it to suit what I had: I used regular soy sauce (not low sodium) because that’s what I had. I threw all of the liquids, chunk of ginger, garlic cloves and brown sugar into a magic bullet cup so I didn’t have to mince the garlic and ginger. In the Instant pot I threw in 1 thinly sliced onion, all of the cubed meat (1″ as recommended) and threw in the sauce. I added about 2 tsp of sriracha but didn’t notice any heat (but my kids loved it so that’s what I will use each time). I took 5 big carrots and chopped them up into larger pieces (like a big carrot cut into 3 or 4 pieces) and laid them on top. 15 mins of high pressure and I left it natural release for 13 mins (by which time the pressure was all gone already). I added the cornstarch/water mixture and cooked it as suggested. Served with white rice topped with green onions and sesame seeds for color. Since I did the carrots with the meat there was no veggie on the side. Easy and tasty! Thank you for a great recipe!
I used this recipe to cook some beef shanks and 15 minutes in the instant pot was still spot on. I was hesitant since all the recipes were recommending hours and hours of boiling and cooking to soften the beef shanks but cutting the beef shanks into smaller cubes seemed to do the trick. My wife was so appreciative. I can’t wait for the kids to try this tomorrow to see their reaction. Thank you for such a wonderful recipe. I used black pepper since white pepper wasn’t readily handy and apple cider vinegar since rice wine vinegar was also eluding me at the time of cooking. Thank you for making a less time-consuming cook time recipe for all of us to enjoy. Soo soft and tastes amazing.
You can get rice vinegar at Cost Plus.
Made it multiple times, my husband’s favorite dish. I was wondering if it’s ok to brown or sear the meat before pressure cooking in IP also can i add carrots ?
Thanks
Second time made.This time added additional 1/2 cup of broth and a little extra ginger,1 Tbs Sriracha and tsp red pepper flakes for our taste. Trim fat from 3.5 chuck roast and cut into 1cm cubes. Excellent easy recipe.
Made this for my family tonight. They loved it!!! It was delicious. Will be adding to our meals. I didn’t have rice vinegar so I used apple cider vinegar instead. Worked out just fine.
Beautiful and simple! Once the sauce thickens and turns into an almost gravy consistency, then it becomes luscious!
Absolutely fantastic, love the flavor and heat. I did swap it for ground turkey because that’s what I had on hand and added an asian stir fry veggie blend, which balanced it nicely.
I’ve made this stew multiple times in my instant out every winter. It’s my husband’s favorite. I use meat stew cut of beef. . I also cut the brown sugar and add more siracha and also mushrooms and baby potatoes. The cook time listed above never worked for me. I pressure cook it for 45mins and it comes out perfect every single time the meat holds its shapes and just melt beautifully when eaten. Thanks so much for this recipe.
Excellent recipe in the instapot. Yet another delicious recipe from [email protected]$m Delicious
Delicious. I cut the meat and mixed the liquid earlier in the day which helped speed up the process. I did sauté the meat before pressure cooking. Served with brown rice and steamed carrots. The guys in my family ate it all!
I’m thankful I ran across this recipe and I have to say it was absolutely one of the best things I’ve made in the IP and that’s saying a lot because I use it probably once a week. I had intended to make beef stew (again – family favorite) but found out too late the the potatoes had sprouted and I didn’t have everything I needed. Googled an IP recipe for cubed beef / stew meat and this popped up.
It’s pretty amazing how simple the prep was for a dish that ended up having very complex flavors. The meat was absolutely perfectly cooked and the sauce was amazing. I used 3 lbs of stew meat (chuck) and did 15m and then natural release for 10m. I didn’t have fresh ginger so used powdered and also used Thai chili paste instead of Sriracha and it was absolutely perfect. Served with some cool sliced cucumbers, green onions and white rice
Bookmarked for sure. Thank you!
I seared the cubes to get better flavor. I also doubled the sriracha for my taste. I did five minutes natural release before the manual release, but only because I got distracted. But it was very tender but with a slight bite, which is the way I like it. Nice flavor as well.
Served over jasmine rice.
So delicious! We used shoulder steaks instead, and served with steamed brown rice and stir fry steamed veggies. Turned out amazing!!
Very tasty! Awesome change from basic stew. I added carrots, mushrooms and onions after cooking the beef for 10 min. Another 10 min and then a natural release for 10 min, thickened it up and poured it over mashed potatoes. Delicious!
This is absolutely incredible served with rice. FOLLOW THIS RECIPE TO THE LETTER and change nothing. I have slow cooked meat for hours that’s turned out less tender than this Korean beef. Thank you for such a wonderful recipe!
This was AMAZING!! Thank you!! My picky eater ate 2 big servings (he was already a fan of Bulgogi BUT this was SO SO good!!)
This is my husband’s favourite meal ever. Nice for a special meal for the two of us without slogging away in the kitchen for hours, especially with 3 wee ones. I used brisket and the beef just falls apart. We have it with rice and either stirfried long stem broccoli or pak choi. Delicious!
Used stewing beef. Excellent meal I will make it again.
Phenomenal…and so easy! Thank you!
Excellent. I used Top Round. 25m + 10 natural release. Marinated the 1-1/2” cubes for 24hrs in OJ, rice wine & 2 tbl Korean bibimbap sauce. Very tender
Cut back slightly on the soy sauce & brown sugar
Added a small onion, which I sautéed before adding the beef
A new go-to meal!
I haven’t tried this yet, as I don’t own an IP. I do, however, have an Italian Lagostina pressure cooker and would love to know how to adjust this recipe for using that, instead.
This is just damn delicious! You are right!
This was my first Instant Pot recipe and it went perfectly. I had to do a test run the night before making it for my girlfriend. For the 2nd batch, i seared the cubed meat before pressure cooking. I also used a sriracha rub on the meat and changed teaspoon of sriracha sauce to tablespoon. This gave it a medium spice level.
I loved the flavors. I made this twice already. The only change I made was to boil the beef for about 2-4 minutes and rinsing the impurities off prior to using in this recipe, it improves the texture a ton.
I adore the flavours of every recipe I’ve tried from your site . I’m considering trying something a bit unorthodox with this one, though, and would appreciate hearing your thoughts:
Would using pork loin (not tenderloin) in place of the beef make a decent sub?
Very good! I marinated the meat in the sauce all day . Put it all in pot, done.
This was delicious! I threw in frozen beef stew meat, two packages coming up to 3 lbs 5 oz. Did 20 min with natural release, stirred and it still seemed tough so I did another 15 min with quick release and it was perfect. Just FYI for anyone using frozen meat! Served with rice and sautéed zucchini and onion.
I made this the first time and it was delicious and turned out super tender! I made them again last night and did exactly the same and it was delicious but the meat was tough. Perhaps the quality of the meat I used was not ideal. Question: Would it be okay to put it back in the instant pot for another go on pressure cook 0 minutes and let it naturally release? I wonder if the added cornstarch harden the whole sauce and mess it up completely. Hope you can give me some tips. Thank you.
This was exceptional! My family doesn’t like meat cooked in the IP but this came out great! I added more beef broth (2 cups) to stretch out the meat for a family of 7. Honestly, all of her recipes come out great and are quick to prepare especially on a week night.
This came out great! It seems like the people who had issues used the wrong kind of meat. I used beef chunks, 15 min with a 10 min natural release. Perfection! The meat was tasty and tender. *chef’s kiss*
Delicious! Our family of six and company enjoyed this so much! Served with brown rice or butter lettuce, fresh mint, cucumber and peppers. They loved it!
A few substitutions I made because I didn’t have certain things:
•Cayenne for Sriracha
•Ginger powder for grated ginger root
• Apple cider vinegar for rice wine vinegar
•Flour for cornstarch
•Sesame chili oil for sesame oil
I also sliced half an onion and seared the meat first on the sautée setting. Then I threw in the mixture and followed the rest of the steps. I am pleased at the simplicity and deliciousness that followed with this recipe. I am a sucker for onions. This is one for the rotation on a cheat day!
One of THE best things I’ve made in my Instant Pot to date. So incredibly easy to throw together and the meat is super tender. I served with rice and sugar snap peas in a bowl. 100% will be making this over and over again!
Made this exactly as listed and omg it was amazing! My two year old son and husband loved it too. So simple,fast, and damn delicious!
Oh man!! This was soooo good! Super quick and easy, fed my family of 4 with a lunch portion leftover. This is going in permanent rotation!
Double the Sriracha for us!
Great recipe! Delicious! Our family of 6 love it and we have made for guests who also requested the recipe! Thank you
Family raved. Very easy and very tasty.
Delicious and super easy to make.
Omg this was SO good!! And so nostalgic!
Made some changes bc I didn’t have certain things:
– water instead of beef stock
– rice vinegar instead of rice wine vinegar
– regular soy sauce
– doubled the cook time and did NR, only bc I’ve been having issues with my chuck coming out tough.
SO good and SO easy!!! Thank you so much for this delicious recipe!!
This was by far the best I have made using my Instant Pot EVER! Actually one of the best meals I’ve made period! The meat is so tender and the sauce is delicious. I added roasted broccoli to my meal as well and it hit the spot for my cold and rainy fall day!
I loved this recipe! Super easy to make without compromising on flavor. I didn’t have any ginger on hand, but still turned out wonderful. After finishing the leftovers, my boyfriend’s comment was that he wished there was more. So did I! Will definitely be making this again soon.
Very good. Would have been 5 stars had I had a better cut of meat . Will definitely be making this again.
totally delicious; very saucy and tasted even better the next day
This was phenomenal! I’ve tried other Korean Beef recipes but this is my favorite. I didn’t have low-sodium soy sauce so I used regular and used plain water instead of beef broth (so it wouldn’t be too salty).
I also made this with a venison roast that I cubed, and added a slice of bacon since venison is so lean. It turned out fantastic!
Wow, that was to easy. and tastes delicious. that is saying a lot, sense i am a 60? year old man in California that has only made Korean short rib BBQ once, and it turned out pretty good also. you are so right about how tender this Korean beef meat is. melts in your mouth. and using your recipe, not to hot (spicy) just the perfect amount. thanks for sharing.
I’ve been a huge fan of yours for many years — way back before you got Butters. I always love your recipes. I’ve made this one twice now and it is amazing. Flavors are spot on. Meat is so tender. I used boneless pork ribs. As always, thank you. Keep the recipes coming!!
Love this recipe! I served it with some brown jasmine rice and sautéed broccoli. Even my 3 year old loved it! I cooked 15 minutes on high pressure however there was so much liquid, even after I mixed it with corn starch. Next time I might just decrease the beef broth and also sugar. That’s too sweet for me. But overall we love this super easy delicious recipe!
This one is a KEEPER!! I have used chuck roast and cheaper shoulder cut steaks. Both came out really great. If your steak has a bone in it… add it in and remove it before serving. Adds flavor (and nutrition).
I just made this for the first time and it is so delicious!!! I will definitely be making this again.
This was my first time using an instapot and I was terrified. It turned out pretty good, The meat wasn’t as tender as I would have like. Pretty flavorful sauce. Served with brocolli.
Flavors were good but 15 min is way too soon – i did cut up the beef to 1″ cubes but needed 35 min of cook time + 10 min natural pressure release, which is more consistent with other IP beef recipes i’ve tried using a similar cut of meat.
Not sure how other people “ruined” their dinner because the meat came out tough, you can always put it back and add more cook time (just watch out for the flavors)
What a lovely recipe this turned out to be. I’ve never used sriracha and didn’t know what it was so I substituted sweet chilli sauce, but I will buy some sriracha and try the recipe with the correct ingredients just to see what it’s like. I accidentally added too much cornflour when I thickened it, as at first it didn’t appear to thicken…..until all of a sudden it did thicken (after a short simmer). Which was fine last night, but when I reheated some tonight it was too thick. My bad. Had a nice sweet flavour and was enjoyed by all. A quick throw together meal for my family during the busy week that I will be making again. Thanks so much for sharing this recipe!
Indeed it was simple but very delicious recipe. Thank you for every single detail .
Made this tonight. It’s out of this world!
All of us in the family loved this! Including the picky eater. We so needed a new Instantpot recipe as well as a new way to cook a roast. Thank you!
Simple and so good! I used 2 pounds of sirloin cubes that were frozen. Because the meat was frozen I added 3 minutes more to the cooking time and it came out perfect. The sauce is just amazing.
If I only have a pound and a half of beef, is cooking time still the same or do I cut it back?
Thank you. I’m excited to try tonight
What did you end up doing with the time and how did it turn out?
I made this with only 1 lb of beef round cubes and I cooked for same time, 15 min. Meat came out excellent. Only thing is it disintegrated the red peppers and scallions I added. Making again tomorrow and going to see if I can work them in later in the cooking process. Also, I had a lot of sauce For only 1 lB of meat so I stirred the rice right in to absorb and my husband just loved it!
Pressure cooking cooking time goes by the size of what you’re cooking, not the amount. One-inch cubes of beef will cook at the same rate whether it’s a 1/2 lb. or 3/4 lb. But if you cut bigger pieces such as 2-inch cubes, then you might want to add a bit more cooking time. There’s probably a table of some kind you can look up for exact numbers.
My husband is of Korean decent from Hawaii and we found this recipe we were thrilled! We’ve made it a few times and its melt in da mouth ONO = delicious!
I haven’t tried this recipe in the IP but I recognize it from your slow cooker recipes which I usually make in my dutch oven. I’m thrilled to see that it is adaptable to make in the IP! It is a family favorite and now we don’t have to wait so long to chow down! This recipe is most definitely, DAMN DELICIOUS!
This was super tasty!! I didn’t have enough beef so I used some carrots, and I used tapioca starch instead of corn starch. It turned out very delicious, with plenty of sauce for side veg.
Help! Recipe calls for 6 quart and I have an 8 quart. Have you dealt with this? Thanks so much!
SO EASY and so good. This will be in heavy rotation at my house! I served it with rice and sugar snap peas (steamed in the microwave). I made it without any changes, but next time I might reduce the sugar a little. This is seriously one of the easiest meals I have ever made. I have 6qt Instant Pot Duo Evo Plus.
My husband and two boys love this recipe, this is the 4 time this year I’ve made it. This time we added mushrooms, onions & carrots to the pot everything else remained exactly the same at the recipe. Thank you!
A great recipe and delicious dish. I added a little more ginger and some gochugaru for extra spice and flavor. Also, I find that mixing the beef in cornstarch and then browning at the start works well.
A quick saute plus 13 mins with a slow release worked perfectly for me. I love how the instant pot tenderizes cheap cuts like this so consistently, without them turning to mush. My only gripe with the dish is a lack of vegetables, so will pair it with broccolini or similar next time.
Just made this during our quarantine. I didn’t have a chuck roast but I had chuck steaks and used those. I also didn’t have sesame seed oil or ginger as I’m going through a lot of pantry staples and not much opportunity to re-stock items. I added about a table spoon of gochujang and that was the only difference. It was an extremely big hit! Will make this one again! Thanks for sharing your talent with us!
What amazing flavor, the meat was tender and amazing! This is a keeper, adding it to my list!
Thanks for the recipe, super easy!!’
I actually put a bit of salt on the meat and marinaded it with all the juices most of the day in a ziploc. Just poured it all in the instant pot when it was dinner time. The 15 minute cook time work well for me but I used just under two pounds of chuck roast. Based on the reviews, I would probably increase the cooking time if I did cook more meat. My family really enjoyed it and will definitely make again. Thank you.
Loved the bold flavours in this quick and easy recipe! A lot of people had mentioned the beef being too overdone or chewy, it really depends on the cut of beef you use, not necessarily the cooking time. If you use top sirloin meat and cut into the 1 inch cubes it does work perfectly for melt in your mouth tenderness. Used Coconut jasmine rice which complemented it, and some oven roasted broccolini with Chile flakes on the side to get some different textures and greens. I did end up sautéing it for about 4 minutes at the end to thicken up the sauce for those that said it was a bit too soupy for their liking.
Made this for dinner tonight. I used a couple of steaks that we had instead of chuck. The meat was perfect and the sauce was delicious!! Served over Jasmine rice. We finished the entire dish. Yum! Going to keep this in our regular rotation for meals.
I made this last night with a smaller roast so I cut the sauce in half and it was delicious. I did add 10 extra minutes to the cooking time and it was perfectly tender. My toddler loved it and cleaned his plate. I tossed the extra sauce with some pasta for an easy side dish. We will be making this again.
I thought I did everything exactly right. The beef wasn’t tender and the glaze was more like a sauce. I failed! I’ll try it again, but clearly need to tweak things.
My kids, my dad, my husband and I all loved it! Finger licked good! Thank you.
Oh no! I had this bookmarked (because it’s DELICIOUS) but now the recipe part disappeared 🙁
This was wonderful! I served it alongside some Jasmine rice. This has to be my favorite pressure cooker recipe to date. I actually mixed all of the sauce ingredients (other than the corn starch and water) about 2 hours before making the actual dish and stored them in the fridge. Worked perfectly to just re-mix and then pour over the meat and start cooking when I was able to start dinner. Thanks for the awesome meal suggestion!
Turned out great, my family loved it. I added some chili flakes to spice it up a bit more. This was a winner!
Excellent flavour and the beef was very tender. The only changes I would make would be the cut the beef into strips and make a flour and water slurry rather than using cornstarch. I like the way a flour slurry finishes better.
So good. So easy
Great idea, easy enough to prep. Had some issues.
The meat was not as tender and juicy as I expected and the sauce was too soupy, even with the cornstarch.
I noticed the sauce thickened up a bit after cooking.
Only thing I might do differently next time is use a lower pressure setting to cook slightly longer. I think it dried the roast out.
Yummy! We had the tough meat situation too but it’s *not* the recipe fellow Korean beef lovers. It’s the quality of the meat you’re using. We skipped Whole Foods (meat quality at ours seems to have gone down hill since Amazon purchased) and tried beef chuck roast from our local meat market, followed the recipe exactly once again and got the desired results! Thank you. My whole family (including the more particular, little preschool-aged food snobs) gobbled right up!
This was my first Instant Pot recipe, and it was delicious! Followed directions exactly, but I increased high pressure cook time to 25 minutes and did quick release. Meat turned out perfectly tender. Sauce was so flavorful and complex- just the right amount of sweet and heat. I used Trader Joe’s angus beef for stew meat that was already cubed. I highly recommend using this! Served over brown rice, and don’t skip the green onions and sesame seeds- they make the dish! My daughter asked if we could have it again this week- that’s how yummy it truly is!
This was the 3rd meal I have made in my IP and so far, definitely the easiest and delicious! The meat was very tender and the flavor was authentic. I have 2 adopted sisters from Korea and my mom would often make dinners that they were used to….this brings back good memories as I haven’t had it in some time. After reading some reviews on here about how tough the meat was…. I decided to adjust my cooking time to 10 minutes on high then 10 minutes Natural Release. It turned out perfect! The Sriracha can of course be adjusted to your liking, we have kids so I added slightly less than recommended. Our kids RAVED about after the first bite!! Thank you for such an amazing recipe. We will definitely be adding this in to our meal rotation.
This was my first time on this site and first time with my Insta pot so I am not qualified to rate the dish. I will say the dish I made needed seasoning and the sauce was rather soupy. I will try it one more time to see if it is me or the recipe.
WHOOPS !! forgot to give it my rating! lol
So quick and so simple to make but so tasty! … At the same time this was cooking, I did jasmine rice in my little rice cooker . Excellent meal!
With the leftovers the following day, I sauteed some sliced mushrooms , onions and cherry tomatoes and then heated up the leftover beef in with the veggies , and served it on the rice ..Yummy!
It’s a Keeper!!
This was the FIRST recipe I made in my Instant Pot and it came out very good. The meat was very tender. I will say the sauce was a bit soupy even after doing the thickening step and I wondered if I did it right but it tasted great. I plan on making this again.
I made this dish for my family tonight. Amazing! We all loved it. I made the beef exactly as directed with slightly less sriracha for my daughter. I am eating the rest for breakfast!
I sautéed peppers, onions and carrots to serve with the beef and rice. Thank you for another excellent recipe!
I made this as my second recipe in an Instant Pot- it’s tasty
This is a favorite at our house! Thank you.
OK–
Really trying to get some answers on this! Add me to the list of folks that was super excited to try this recipe, bought the right cut of meat, cooked it and released it exactly as stated, and it was SUPER TOUGH!
I looked at some other recipes out there with this kind of beef in the Instant Pot, including your beef stew recipe, which looked great and was a 30 minute cooking time.. What gives?? Why is this just 15?? Seriously, I doubt I will ever try any kind of beef recipe in the InstantPot again after ruining a much awaited Sunday dinner like this. The slower cooker with beef is the way to go for me from now on…
Thank you for this delicious and super easy recipe!!! Easily replicates my favorite restaurant Korean beef. This is definitely going to be part of the regular meal rotation 🙂 Some changes I tried: I love having fresh onions, so I did chop up a whole onion and put it in with the cubed beef when pressure cooking. I also followed some of the suggestions and set the time for longer (40 minutes) and natural released for about 10 min before quick releasing. The longer cook time is what I’ve used for other chuck roast recipes in the past and the beef has always turned out super soft and tender — this was no exception. YUM.
Great flavors! Although, I think the reason some say theirs are coming out a bit tougher is because it says to do a quick release. I did 10 mins high pressure and a 10 min natural release with pot-in-pot rice and it was perfect!
Came out perfectly, I’ll be making this again!
Made this last night…SUPER tender…so many flavors (will kick up the heat level next time)….all of the Chungah recipes have been awesome!
Amazing, taste is inverse to effort needed to make this, great taste / little effort! we wear out our Instapot making this great recipe. Make it you will be happy and full. p.s. we make phase 1 of recipe, take out the meat and make Instapot rice, remove rice and then put the meat back in for the final step of sautés.
Great flavour but agree with other reviewers that the beef was way over cooked! I think the cooking times need to be reduced quite a bit, might try this again and see!
This recipe every time is hands down a winner! I use Wegmans brand already sliced for stir fry sirloin beef. The meat practically melts in your mouth. Thanks for sharing your delicious recipes!
It was so yummy…had to skip the sriracha, but still oh so good. Thank you for sharing
I would classify this as beef stew (maybe Asian inspired, but definitely not Korean beef.) It did have a good flavor, but there was way too much liquid even after the cornstarch. We used some of it to stir fry carrots and green beans. My husband is Korean, so after looking at the reviews,I was excited to try. After he ate it, he had the same opinion. Good flavor for a beef stew, but not Korean beef. His suggestion was to add more sesame oil and onions (we also used gochujang, and Korean chili paste inteas of sriracha.)
Not good. I was surprised in that the meat didn’t have to be seared first but followed the recipe to the letter, with the exception of adding mushrooms (I love me some mushers).
The meat was quite chewy, NOT tender as suggested. The dish tasted almost more of a stew opposed to Korean beef.
I was both surprised and disappointed bc I usually LOVE alllll of Damn Delicious’ recipes. Probably won’t make it again, but if I do, next time I’ll sear first and try without the mushrooms. ☹️
I’ve made this twice now. The first time it was delicious. The meat came out tender and very flavorful. The 2nd time it was completely different, the meat was hard and chewy and the “sauce” came out more like a soupy stew. Have no idea what I did different! 🙁
Delicious. Only thing I changed was letting the instapot naturally release for a few minutes. Meat was so tender, but I did cut chuck roast to 1 inch cubes and trimmed as much fat off as possible. Great with white rice and brocolli.
I haven’t tried this yet but your other recipes have been wonderful so I have high hopes. I wanted to thank you for making sure that your recipes fit on one printed page.
The cooking time is just wrong for this dish. I made it and the meat ended up being SO TOUGH. It ruined a perfectly good chuck roast. I made it again but this time, I cooked it for 45 minutes, and it came out perfectly. You should edit this. Did anybody else have this experience?
Wow, 45 minutes in the Instant Pot? That’s a very long time – almost as long as you would need for a pot roast! Did you cut the 3 pounds of boneless beef chuck roast into 1-inch cubes?
Nutrition information for your recipes would be extremely helpful!
Hi Denise! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
I have made your recipe a number of times and it is always a hit and super easy. So many bloggers just don’t get their flavour profiles right but yours is bang on. Thanks!
Thank you for such a sweet compliment!
I made this dish a few weeks ago and I haven’t stopped thinking about it. Definitely Damn Delicious!!! Making it again tonight and may add some sautéd onions and mushrooms at the end. I’ve also shared this recipe with friends. We all agree!! It’s soooooo good!!!!!! Thanks for bringing this deliciousness into our lives!!
Huge hit in the house tonight! Made this with beef for my husband and sons. Made it with veggie broth and tofu cubes for me! Everyone was happy!
Hi! Love your site. I was wondering if you know if I this would turn out if I used frozen meat? I often buy when it’s on sale and cube it and freeze it. Another question I gues would be if you think it would work to make this into a freezer meal by mixing everything and freezing it in a ziplock and tossing it in the pot??
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I really love this recipe because it quick and delicious. I did make some adjustments to make it a bit lighter. I use about 2lbs beef and add 2lbs frozen stir fry veggies (thawed) after adding the cornstarch flurry. I always serve it with plain white rice and it’s fantastic. My husband can’t get enough. I highly recommend you try it!
I doubled the recipe, used stew meat so it was already chopped, used the same times as the recipe calls for and it was AMAZING!!!!
Simple to make yet so delicious. Thank you for this recipe!!
I just found this but I have been using your stovetop beef bowl recipe on cubed beef in IP and it’s a favorite. Just doubling the sauce!! Thanks for recipes that don’t disappoint.
Made this for the first time last night. It was good. Based on other reviews, I pressure cooked for 20 minutes and did a natural release, not manual. This increased the cook time by 15-20 minutes. The beef was very tender, but my family thought the sauce tasted too much like beef broth and not enough other flavors. If I make this again, I’ll up the spices.
What should the recipe measurements be for a 8 qt instant pot?
When using an 8qt Instant Pot, the measurements will stay the same and the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
This is a really delicious recipe! I made this as per directions, but with more liquid as my multi cooker requires a minimum of 1.5 C. for pressure cooking. I used 3/4 C. of broth, 1/3 C. of soy sauce, and made up the rest with water. When the cooking was done, I let the liquid simmer for a couple of minutes to reduce it a bit, then used an extra Tbl. of cornstarch. It came out perfectly. Of course there was more sauce, but it’s so tasty it’s great with to have alone with just rice. Like another commenter, I might add some green veg during the sauté stage the next time.
No review, but a question. Been debating whether to get and instant pot. Your opinion — is it worth it?
I absolutely love mine and totally recommend getting one. Meals come together so fast and easy!
So delicious!!!! Made recipe to spec the first time, added mushrooms the second time during the sauté and considering adding broccoli as well next time. My 10 yr old asks for it almost every week now!
We LOVE, LOVE, LOVE this recipe! Have served with steamed broccoli and matchstick cut steamed carrots. Great combination & the colors are very appealing. I definitely recommend the broccoli 🙂
I made some adaptations, and overall it came out good. (I will also add that I have tried the slow cooker version, but this is MUCH better!)
Instead of chuck, I used 1 lb stew meat but kept the same cook time.
I added extra ginger.
Instead of sriracha, I used a sprinkling of red chili powder.
Came out nicely! This is a great baseline recipe from which you can adapt to your tastes.
Newbie here. Do you cut up the chuck roast before putting it in the instant pot? Or you put it in whole?
Erin, the recipe calls for 3 pounds boneless beef chuck roast, cut into 1-inch cubes. 🙂
This was good, but I thought the sauce needed a bit more flavor. Think I will increase the seasonings and brown sugar. Also for me, 15 mins was not quite enough. Think I will try 20. My husband did love it though. Served over rice
We LOVE this recipe! Love. It. Made it exactly as written, which I never do. But this time, I happen to have a beautiful 3 lb. sirloin tip roast … can I substitute it?
Sure! 🙂
I never thought that my husband loved it much. Thanks for your recipe. I would try this for my friends to taste and give reviews.
This was super yummy. I used sriracha and a big spoonful of gochu jang. The sauce was delicious and the meat tender! Thanks!!
Can’t wait to try this. I have all the ingredients already. I’m in no doubt it’s going to be perfect.
Made this last night! A.MAZ.ING!!! Thanks for sharing! Can’t wait to try more recipes!!!
This was so dang good!!!
This is the best meal I’ve made in my Instant Pot! I didn’t have chuck roast, but I did have tenderized round steak, and since my InstaPot is the mini version, a whole chuck roast would have been too big. I served this along with rice noodles (for the sauce) and stir fried vegies. Fabulous!
This was really, really amazing! Was trying to recreate a dish I had at an Asian restaurant in Brooklyn , NY. I added a soft boiled egg and organic ramen noodles. It was heavenly… and very close to the dish I was trying to imitate. Thanks, damndelicious….. I’ll be back!!
Looks AMAZING but is there anyway to make this in an oven or a slow cooker?!
You can try this recipe instead:
https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/. 🙂
Can’t wait to try this recipe! With our little family of 3, I’d like to cut the meat down to 1-2 lbs. Should I cut the rest of the ingredients down to about half as well? Thanks!
Yes, absolutely!
This was soooo amazing and tender! Made it exactly like the recipe. Family says it’s a keeper! Add red hot pepper flake to mine just because I love spice. So flavorful!
We love it! Thanks for sharing 🙂
Ok, so I haven’t tried this recipe yet…but I cannot WAIT to try it! I am going to use wild meat, most likely Deer, Elk, or maybe Antelope. I love my instant pot! By the way, you always have such amazing recipes. I’ll let you know how it goes for me on this one. I have been trying to make a tender, moist wild meat roast for the past 17 years and thanks to my instant pot I finally did! I am confident this recipe will be AMAZING!
I’m making this for dinner tonight. It will be our 6th or 7th time! Hubby requests it a lot and it’s oh so yummy. Thanks so much! Found you in pinterest about 3-4 months ago and we love your simple yet wonderful tasty recipes!
We love it! 🙂
Go ahead and double the recipe…IT IS THAT GOOD. My husband takes the leftovers on the road with him and eats cold and he never eats anything cold. We started adding snow peas that we microwaved in bag then dumped in after the meat cooked. I also use the Sriracha brand ground chili paste instead of liquid chili sauce. We used to stir fry beef using Grace Young’s wonderful wok recipes but this recipe is so damn faster with amazingly the same salivating satisfaction.
Hi! Just wondering if any modifications should be made when using a 8 qt instant pot? I just made this recipe and everyone loved it but the beef was a tiny bit dry…I’m wondering it that’s because my instantly pot was t 6 qt.
When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
I have hit or miss luck with beef in the instant pot, but I keep trying, and this recipe came out great! I used the siracha but also equal amount of Gochujang red chili paste since we like a little more spicy. This was a hit, and even better leftover. Thanks!
Absolutely amazing! I buy 3lbs of beef cut for stir fry (not stew) to save time. I make it exactly as written, except I use 1t of dried ginger instead of fresh because it’s easier for me. There is never anything leftover and I’m only feed 4 people, 2 are kids & 1 of those kids is super picky. The sauce to meat ratio is spot on, something many IP recipes have an issue with. We serve over brown rice. Highly recommend this recipe!
Made it! Came out great! Used pepper flakes and a local hotel sauce instead of saracha sauce used riced cauliflower , very tasty thank you!
I made this exactly like the recipe and it was delicious. My PICKY kids ate it up, leaving no leftovers. My question is if I can use pork shoulder instead?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Second recipe made in my instant pot! Used venison meat cooking the meat 1 minute less. Turned out great. Meat was tender. Sauce was delicious!
So easy to make once you trim the fat from the meat. My husband has never had Korean beef, and he LOVED IT!!! Thank you for posting!
Love the recipe!
Used an Instant Pot. I had to use the Pressure Cook options vs, DIY. At 15 mins, it was still tough so put in for longer. At 30 mins it was tender, just a bit dry. Will make note what time is best on my post, but it was a big hit. My son asks for it when he comes home from college.
Very very tasty and easy to make! Thanks for sharing!
Thanks, Lori!
Tasted good, but the timing was way off, and ruined my dinner. 15 minutes wasn’t even close, the beef was rubbery and tough. I had to put it in for 5 more minutes (which took a lot more than 5 minutes, since it had to get to pressure and release) TWICE before it was tender. Other commenters noticed the same thing. Not impressed.
The sauce is great but unfortunately after 15 minutes at high pressure, my beef was still quite tough. I tried again and doubled the cooking time of the meat to 30 minutes and it turned out much better! Served with lots of veggies sautéed in the sesame oil. It’s a wonderful quick and healthy meals that keeps well for days. I make mine on Sunday afternoon and eat it for lunch all week! Thank for the idea.
Could I make this exact recipe but just swap chicken and chicken broth for beef and beef broth?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know! 🙂
This was excellent. So spicy and the meat was so tender! Great sauce recipe. Thanks!
Great recipe. The beef was melt in your mouth tender and the sauce was so delicious and flavorful. Mom tested and kid approved!
We wanted to try something different so this was our choice. We enjoyed it very much and served it over brown rice. Next time I’d add a little heat. Thank you for a great weeknight meal recipe!
This was very, very good! I rarely write reviews but this recipe convinced me to write one. I have struggled with getting instapot recipes to turn out well; so glad this one did! Thank you so much for posting the recipe!
Thank you for sharing!
Please excuse me if this is a silly question, but is Korean beef spicy/hot? If so, would taking the sriracha sauce out be an option to tame it down?
This dish is not spicy but you can always omit the 1 teaspoon Sriracha to suit your needs. 🙂
Wow, this was sooooo good! The sauce is amazing and the beef was so tender! I’ve made 2 of your recipes this week and they both were amazing, this was my fave! Thanks so much!
So good!!! I used this recipe for an open face sandwich with some rice vinegar pickled cabbage, cilantro, and sliced scallions on a hard roll/bun. It was definitely an immediate family favorite.
Beyond delicious!! The flavors are intense and the tender meat is beautifully enveloped in the sauce that thickened perfectly!!! My family and I loved it and it’s definitely one of my new fave dishes. Followed the recipe exactly and got perfect results!! So happy! Thank you!
We love that!
Made this last week and the beef came out SUPER tough.. not sure what happened. Made it exactly as you described. The flavor was great but the meat was hard to eat.
Sometimes it depends on the cut of meat you got. So sorry it didn’t turn out quite right!
We loved it! This was my first Instant Pot recipe–thank you for making it so successful. A few notes: I have the Lux model and as someone else noted, there’s no way to adjust the Manual setting to High. So I followed that person’s suggestion and used the Meat/Stew function on High. I cooked for 20 min, and then cooked on Saute for probably 5 min. Most of the meat was perfect, but some was still a little chewy. I blame the meat itself: there were some parts that were less marbled than others. Overall, it was a hit. I think the total cook time was probably closer to 40-45 min, at least for me.
Good to know! I have the 8 qt. lux model with this recipe going now and have 5 minutes left of 15. Yikes! Thankfully, I was able to set the pot to go another 6 minutes after the first program completed. The beef used did not have very much marbling in it, so a little extra time seemed prudent. From everyone’s comments I am really looking forward to sharing this with my family!
I gave this to my wife to try for dinner! Amazing! We will have to experiment with some broccoli or carrots next time.
5 star
I haven’t taken my instant pot out of the box yet (Christmas gift) but bought all the ingredients to make this as my first recipe. I’m reading a lot of comments on a blog I’m on that say never do quick release with meat dishes. It says it toughens the meat. Can you please clarify I should (or should not) quick release with this recipe? I really want my first recipe to be a success. Thank you!!
I recommend quick-releasing as directed in the recipe. 🙂
I just bought an 8 qt IP Ultra. How do I adjust your 6 qt IP recipe? I read that some modifications are needed when using a 6 qt recipe with an 8 qt IP. Thanks in advance. Can’t wait to cook your dish. 🙂
When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
Made this tonight. WOW. I doubled the sauce and added the extra at the end to thicken…..my kids love sauce. Since I doubled the sauce, next time, I’ll back off of the ginger when I do double it. My family LOVED this, and it’ll be a regular in my monthly meal plan. SUPER EASY….AND I MEAN EASY.
Wow, just wow this dish was perfect!!
Amazing and tender. So easy.
I have an instapot that seems to be different from others. I can’t program it as easy for time. So put it in for Pressure Cook and put my timer on to make sure numbers would show up, then put my timer for 30 min. (which ended up coinciding with the timer on the instapot). Used the “browning” function to heat up for the slurry.
It worked wonderfully for 30 min done to perfection.
Thank you for your feedback!
I am a food prepper, so I spend a few evenings a week or a half day on Saturdays making food in quantity and then freezing for quick weekday meals. Does this recipe freeze and reheat well? Thanks so much!
Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.
I don’t know for sure but my rule of thumb is that I do freeze meats as long as there’s enough liquid surrounding the meat. For items with milk products, I add after it’s defrosted and I’m finishing it off.
One if my first recipes with my instant pot. Amazing flavor and so easy to make!!
Yay! So happy to hear it!
Wow, what a fantastic recipe! I made this for dinner tonight and it was Soo good! Probably #2 on my list of most delicious instant pot dinners! I didn’t have rice wine vinegar so I used half a tablespoon of rice vinegar and half of white wine vinegar, I also accidently put a tablespoon of siracha. It tasted amazing and the meat was perfectly cooked! Thanks so much for posting what is sure to be a bi-monthly staple!
Thank you for your feedback, Eve!
Made this tonight and I’m sad to say it was awful. It totally overcooked the beef and the flavor was bleh. We stopped eating and threw everything out. The mixture smelt really good before cooking, but once cooked it was terrible.
So sorry it didn’t turn out for you! 🙁
Perhaps you forgot to use the instant release? Not sure why it didn’t turn out for you, it was fantastic when I made it!
Tender but bland. All my amounts were exact, I even verified afterwards, but there was just no Korean flavor, or not even a hint of Asian. Not sure how that’s even possible. It made plenty of sauce, and instructions were easy to follow.
I made this tonight for the family and it was
Crazy delicious! My 8 year old had 2 helpings!
This was awesome! All 6 of us loved it (4 kids). The only thing I did different was added some mushrooms at the end. Will definitely make again!
Love that!
I had to give mine an extra 7 minutes of cooking time until it was tender enough (the chuck roast I used seemed to have a lot of “stuff” running through it), but once I did it was a hit with my family. Easy and delicious. Definitely a make-again!
Love your recipes Chungah (that crockpot creamed corn is a staple on our Thanksgiving table!), looking forward to seeing more for the IP.
I made this Whole 30 compliant by using pineapple juice in place of the beef broth, leaving out the brown sugar, and using coconut aminos in place of the soy sauce. It was delicious!
This looks yum I will be trying this week. One question .. i’m a sucker for these bowls – could you share where you got them – love them!
CB2! 🙂
Made this wonderful recipe last night – first try at beef in the Instant Pot! Approached with skepticism but was rewarded with an awesome recipe!!! The meat was infused with luscious flavors and very tender. Since I was serving this later in the evening I decided to lighten the chilled gravy with pineapple tidbits and its juice which worked well. Thank you for sharing.
I made this the other night and it’s FANTASTIC. The beef was so tender and it was packed with flavor in every bite. Served over rice with roasted broccoli, my whole family loved it. Thanks Chungah!!
I had been too intimidated to use my Instant Pot and it sat in my cupboard for several months, but this recipe helped me get over my fears! We had a bottle of Trader Joe’s Soyaki sauce in our fridge, so I used that in place of the soy sauce, sesame oil and rice wine vinegar, since it already has those ingredients in one bottle. I kept everything else the same. I’ve made this twice, and both times were incredibly flavorful, but the second time I set the IP to 18 minutes instead of 15 (quick released after a couple minutes both times) and it was fall apart tender. I would serve this to company, although we usually add a bit more sriracha than most people would when we make it for ourselves. 🙂 Thanks for helping me conquer my Instant Pot fear, and for creating such a quick, easy and delicious weeknight meal!
Just made this tonight, so good and easy! This will be something I make often. Love my instant pot.
I made this last night as meal #3 in our new Instant Pot (6qt). I followed the directions to a ‘T’, but did add 5 minutes extra cooking time and 10 minutes of quick release (more because I need that time to get my son to bed!). My husband gave this a 10/10 and said it was one of the best meals he’s had in a very long time. The odd part, I’m a vegetarian so have no idea how it tasted, but can attest to the fact it was VERY easy to make.
Amazing!
This was delicious and was my first meal made in my Instant Pot. I cut the recipe in half and cooked for 12 minutes (beef was a little tough so I think less time next time). I had one large meal out of it for me plus two more meals to take to work.
That’s awesome!
Welp- rookie mistake made here: I didn’t cube the beef before cooking it. UGH- made for a bit of a mishap, I had to cube it after the initial 15 mins in the InstaPot then put it back in for 5 mins (too long- turned out tough)…but the sauce still turned out amazing. Will try again…
thanks you.
The best and easiest Korean beef thanks to this instant pot, it’s great, fast and easy to prepare the dish to make the beef more tender and wonderful with the beef flavor. Thank you for sharing this instant pot with delicious Korean beef.
Thank you, Jenny!
We love this recipe so much that I’m planning to make it for family that will be in town. However, I’m going to have to double the recipe which I’ve never done before and I am not sure if I need to leave the meat cooking on high in the instant pot longer than fifteen minutes or just cook it for 15 minutes like the original recipe. Please help!!!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I doubled this recipe, used stew meat, and it turned out AMAZING!!!! I did everything as it said, even time, just doubling the ingredients.
Hi! This was the first dish I made in my new instapot. I got scared since the mfg recommends a minimum of 18oz of liquid. I ended up adding about 1 c of water. It was diluted but I could still see this dishes potential.
Can you let me know if this extra liquid was necessary? New user here.
Thanks for the awesome recipe, I am hoping to add it to our rotation once I figure out this instapot
Celeste, the extra liquid you added is not necessary (when using a 6-qt Instant Pot). I hope you get to give it a try again without it – it’s truly one of my favorites! 🙂
My Instant Pot is an 8 qt and don’t add any extra liquid. I read that only one cup of liquid is necessary and have never needed more than that for any dish I’ve cooked in it. I have also found that most meats (especially frozen chicken) release some liquid to compensate if the liquid is on the lower side. I hope that helps!
This was soooo good! And easy, too. I am not much of a cook but wanted to try something different. The whole prep/cooking time was about 50 minutes from start to finish and even my teenaged son loved it. This is by far my favourite recipe to date. I used just regular stewing beef and cut it into smaller pieces…..so tender and tasty. I will be sharing this and making it again. I would even serve it to company!!
It’s great for having people over!
Can I use sirloin steak cut into chunks?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Now I know why your site is called “Damn Delicious” because this certainly was! For some of the reviewers whose beef wasn’t tender, I’m wondering if you purchased the right cut. This recipe was loved by my entire family; thank you!
Thanks, Amy!
My son’s girlfriend’s birthday is today. I asked her the other day what she wanted for a present. She said she wanted the “good meat dish” that I’ve made before. This recipe is what she is talking about.
Officially requested as a birthday present.
Made this tonight and it was absolutely fantastic! Tender, delicious, and a big hit with my hubby. Thank you for this recipe!
Thank you for sharing, Tricia!
I’ve been making the crockpot version adding potatoes to it. I wish to try this recipe in my IP can I still add potatoes and at what point can I add it pls ? Thanks
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
There doesn’t seem to be enough liquid. I had to add more broth for the meat to be fully submerged. Does the meat have to be submerged?
Not at all! You can also see how much the meat is submerged in the instructional video for this recipe, located above the recipe box. 🙂
Made this last night! My husband and I absolutely loved it! Can’t wait to make it again! If I want to make double can I double the ingredients and keep the same cook time ?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I doubled the ingredients, used stew meat and followed all times and it came out awesome!
This was AMAZING. My whole family ate it. Plates were cleaned! This rarely happens with my kids. Thank you so much!
Awesome! Happy to hear it! 🙂
Can I use xantham gum instead of corn starch? If yes, should I use the same amount, 3TBS? Thanks!
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
You can cook this in a stovetop pressure cooker. Just cook for about 10 minutes instead of 15. That’s what I did and it turned out great!
Even though I didn’t have many of the ingredients, it was delicious and my husband said the recipe “is a keeper.’
Great!
This is absolutely delicious.
I used brown sugar Splenda to keep the carbs down and it was soooooo good.
Thank you!
Great!
Look yummy. I love to add this to my cooking list. I will try this recipe at weekend and will be back with feedback. Thanks.
Made this tonight and sooo good. Only thing I changed was I used Tom-Tom Sauce (Chili and Garlic) instead of the minced garlic and sriracha . My hand was hurting and didn’t want to mince again. Also I used celery seed instead of onion powder
The seasame seeds and spring onion make the dish more appetizing as well as much more visually appealing.
Excellent and beef was so tender
This is delicious! The only problem is that I should have doubled the recipe!
Haha what a good problem to have!
made this last night. super easy and delish. even better the next day!
Making this for the second time. I’m not a fan of sricha so I didn’t use that either time. Let me tell you, this stuff is amazing! I bragged about on Facebook. Several ie. have tried and love it too! Wonder what would happen if we did rice and the beef at the same time? I’m scared to try. Thankfully I have two Instant Pots! Thank you so very much, this is one of the few keepers we’ve tried from Pinterest!
I would like more information on the calorie content of your recipe for Instant pot korean beefl
Hi Doris! Nutritional information is provided only for select and some new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
DANG! This is GOOD!!! I’m not a fan of beef, rarely having seconds but definitely enjoyed seconds on this!
Great!
I made this tonight and it was so good! Flavoring was perfect and the beef was so tender! My 2yo even loved this dish. I think next time I’ll throw in a few carrots and maybe some broccoli. Yummy…so good! Thanks 😉
Thank you, Liz!
The best word to describe this recipe is WOW. It’s amazing. It’s so flavorful and so tender. My new face IP recipe!
That’s great! Happy you liked it.
Hello, I made this last night and both my boys loved it! Thank you! (I didn’t eat it as I’m on the Keto diet and there is brown sugar in the sauce). But wow, how easy is this recipe!
That’s awesome!
Hi. New to IP. When you switch from manual to sauté, do you drop in the water/cornstarch mix as it’s preheating? Or when it’s in sauté mode? thanks!
Either should work! 🙂
I am a type 2 diabetic and am concerned about the 13 cup of brown sugar in this recipe. I would like to swap the brown sugar with a brown sugar substitute. Any thoughts?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
How can you make this in a crock pot ??
You can try this slow cooker version!
https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/
This recipe is fantastic! My husband and son beg for me to make it. Better than eating at a restaurant! My son doesn’t usually care for beef but LOVES this recipe. He liked the food in Korea (we were there last year) and is thrilled that I found this recipe. Thank you!!
Awesome!
This was amazing! I did not change a thing except for adding 2 more garlic cloves (The boyfriend loves garlic). I did put it for 5 minutes longer because of the other comments. The meat was so soft, it would just break apart in my mouth! We were both amazed by how good this came out, and we will definitely be making it again! I have it bookmarked!
Perfect!
I have made this recipe previously with beef. It is so quick and easy in the Instant Pot, and so good! Tried it tonight with pork and chicken broth. Turned out great. Such a great recipe!
Thank you!
This was so good, I will definitely make this again. Your recipes never fail to be damn delicious!
So great to hear!
Wow Chungah, this is great recipe and i think super yummy i love it… I can’t wait to cook this home also. Thanks for sharing.
I just made this tonight. It was my first Instapot meal and it was delicious! So simple yet so good…blown away that it only took 15 min. I did not have beef broth so subbed half chicken broth and red wine and topped the dish with fresh cracked pepper which added a clean punch. I also used Gochujang chile sauce for the hot sauce.
Loved it and cannot wait to try other recipes
Great additions!
I just ordered a 3 qt IP. If I half the ingredients how should I adjust the cooking time?
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
Came out great! Love when I find something my husband likes the 1st time I make it! He said it was like going to a restaurant! I would like to add veggies to it next time. What do you think would work well? Thanks for an awesome recipe!
What a great idea – carrots and broccoli would be great additions!
Made this tonight. Substituted eye of round and increased cooking time to 25 minutes because at 15 minutes meat isn’t that tender. I also used 1 cup of low-salt beef bullion (because I increased cooking time, I figured I needed more liquid, but that turned out not to be the case. But the extra liquid did help dilute the salt in the soy sauce). Delicious!
As I only cook for myself I purchased the 3 qt Instant Pot, which as I see more and more recipes I noticed it might have been a mistake. Should I just cut the recipe in half, or should everything fit in there and cook just as fine?
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
Thank you, I plan on giving your recipe a shot in the next week or so!
Ok so I made this using a hunk of beef that was labeled London broil and chicken broth bc I didn’t have beef. It was still DELICIOUS! Pressure cooked for 27 min tho. My beef must’ve been a tougher cut than the recipe called for. Thank you for another GREAT one!
Awesome!
Can I use a London broil and chicken broth?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Delicioso your recipe.
My wife has made recipes from your site with good results. Sadly, this didn’t turn out very well for me. I followed the recipe exactly, except for a little extra garlic, and it turned out pretty bland and the beef was tough! Any suggestions?
Oh no – what a bummer! Are you sure you used the right cut of meat?
I really wanted to like this just as it was written! The prep was super fast, I loved the no browning aspect of it. But it really needed more flavor. Not a huge deal, but I ended up adding some hoisin sauce and more sriracha, onion powder and garlic powder during the saute step. I also cooked for a couple min less since I had 2.3lbs of meat, and let it natural release, since I’ve always been told to let meat natural release for 15 min! After those alterations, I definitely like it and will try it again, knowing that some extras will have to be added.
I was wondering if this could be made up ahead of time and marinate all day to save time in preparing after work. Just put everything in a ziplock bag and dump into the IP and cook when you get home. Or make ahead, freeze, thaw & put in IP?
Either way sounds like it should work just fine, but since we haven’t tried this ourselves, we cannot answer with certainty. Please use your best judgement when making modifications and substitutions.
Really tasty recipe! Served with rice and broccoli. Just the right amount of spice that my kids (10 & 7) didn’t mind but added more flavor for the adults. LOVING the instant pot! I’ve had it for over a year now and never really knew what to do with it. I’m finding so many awesome recipes that are easy to make in it. I commented to my husband that I could cook a chuck roast in the slow cooker all day and it never turns out as tender and delicious as in this recipe. It’s a keeper!
Happy to hear you’re enjoying the recipes!
I’m so sad…. I used stew beef and it took at least 30 min to cook. So I guess boneless beef chuck roast isn’t the same as stew beef?
…and I didn’t mention – this was my first instant pot meal and I was very excited. Taste was good, but beef was chewy and grisly, not melt in your mouth. Give me some good news on a fix, please! 🙂
Hi Polly! Unfortunately, this recipe is best when using boneless beef chuck roast. Stew meat is a completely different cut of meat and will yield chewy results.
Thanks Chungah, the package was deceptive… it said stew beef, and there was also a sticker that said “pot roast,” so I got sucked in… 🙁 i’ll try again and let you know.
Bummer! I hope you get to give it another try. You won’t be sorry! 🙂
Awesome recipe. My entire family loved it. Thanks.
Thank you, Adrienne!
Tried this, it was excellent. One of those keeper recipes
It’s really the best, glad you enjoyed it!
Hi! Have you cooked rice pot-in-pot with this?
I actually haven’t!
Can I add vegetables to instant pot for an additional few minutes? I’ve got sugar snaps peas, carrots, bok choy, broccoli, and onions on hand. Was planning on a stir fry…so maybe continue and just add as side? But was wondering if I could add any veg to this instant pot recipe?
Anne, adding veggies to this dish sounds amazing! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I am struggling with which Instant Pot to purchase. There’s 6 at. 6, 7, 10 function pots….I don’t want to spend more unnecessarily. What do you recommend?
I personally love my 6-qt Instant Pot, but that’s only because there’s the 2 of us and there’s lots of leftovers!
Looks delicious. I don’t have an Instant Pot, and I’m reading so much about them these days – maybe I need to get one. Meantime – I’m thinking I can maybe do this is in the slow cooker. I’ll have a go!
Bec, you can try this slow cooker version in the meantime! 🙂
https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/
Thank you for the awesome recipes! Do you see any problems with cooking these in a 8 qrt instant pot?
Not at all! 🙂
Made this tonight and tasted sooo awesome! Very easy too! Looking forward to trying your other recipes!
Could this be done pot in pot with rice? If so time an recommendation.
Hi Pierre! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I received an instant pot for Mother’s Day, and tried it out for the first time with this dish! It was super simple to make, and oh my gosh was it delicious!! Thank you so much!!
How exciting! Thanks for sharing.
Most instant pot recipes I read say natural pressure release helps the beef to be more tender, but this is quick release. Do you find a difference when using one or the other? Thanks!
I personally prefer to do a quick-release to avoid any type of overcooking.
I served this along with two other Asian dishes to friends visiting from Korea. He said , “This beef taste like food from my country!” I was happy! Thank you so much for the recipe!
What a huge compliment! Thanks for sharing Sophia!
Came our great! Thank you for the recipe. So glad to find another meat recipe where the meat does not have to be browned. So easy and so delicious!
Thank you Sophia! We’re happy to liked it 🙂
This was delicious, approved by a multi-cultural, multi-generational family! It was so easy that my 13 year old made the whole thing. The only mod we made was to continue cooking on the saute setting, lid off, for an additional 15 mins. It gave the meat a little more time to tenderize, but more importantly the sauce reduced to a beautifully intense glaze.
That’s so great to hear Anya! We are really happy this turned out so well for you and your family!
Could this be made withou