If you’re a fan of Korean flavor profiles, you’ll love this recipe. The balance of sweet and spicy is perfect for any season, any day. When the meat is done cooking, reserve the broth and pour a little on top when serving—it is truly flavor central.
Contents
Ingredients
- 2 tbsp.vegetable oil
- 3 lb.beef brisket, cut into 4 pieces
- 1large onion, finely diced
- 5cloves garlic, thinly sliced
- 1 tbsp.minced ginger
- 1 c.low-sodium chicken broth
- 1/4 c.gochujang
- 1/4 c.honey
- 5small dried red chilis, sliced
- 2 tbsp.ketchup
- 1 tbsp.rice vinegar
- 1 tbsp.low-sodium soy sauce
Directions
-
- Step 1
Set Instant Pot to Sauté and heat oil. Cook beef until golden, working in batches, about 3 minutes per side. Remove to a plate.
- Step 2Add onion, garlic, and ginger, and cook, stirring occasionally, until softened, about 5 minutes.
- Step 3Turn off pot, then pour in broth and scrape the bottom to deglaze. Stir in gochujang, honey, chilis, ketchup, vinegar, and soy sauce. Return brisket to pot.
- Step 4Lock lid and set to Pressure Cook on high for 1 hour and 30 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
- Step 5Remove brisket to a cutting board and let rest about 10 minutes before slicing to seal in juices.
- Step 6Meanwhile, strain broth sauce through a fine-mesh sieve and skim off the fat. Serve brisket with sauce drizzled over the top.
- Step 1
