Korean Soy Braised Beef – Pressure Cooker Recipe

Directions

• Preparation
• Blanch the beef: Bring a pot of water to a boil. Once boiling, add the beef rump and cook for 2–3 minutes, just until the surface is sealed. When impurities rise to the top, remove the beef and rinse it under cold water.
• Make the vegetable pack: Using a spice bag, add the whole onion, peeled garlic, white spring onion parts, bay leaves, ginger, and whole pepper. Tie or seal the bag tightly.
• Cooking
• Prepare the broth in a Cookoo (or multi-cooker): Add 1L of water, 150g of dark soy sauce, 50ml of mirin, 30g of brown sugar, 20g of stevia, and 1 tsp of MSG.
• Pressure cook: Add the vegetable pack and beef into the pot. Cook using the multi-cooker function for 60 minutes.
• Second cook: Remove the vegetable pack. Check the beef—cut it in half if needed—and cook for another 30 minutes (You can extend the cooking time if the meat isn’t tender enough yet—adjust based on your preferred texture). You can also add boiled eggs (Quail eggs would be nice too!) and chilli at this stage.
• Finish up: Remove the beef and let it cool slightly. Once cooled, shred or pull the beef apart by hand.