This streamlined recipe for Instant Pot Korean Beef makes for a quick weeknight dinner that tastes great on a bed of rice or ramen noodles, accompanied by pickled carrots, Kimchi, and a fried egg on top.
In a mini blender or food processor, blend the ginger, garlic, apple, gochujang, brown sugar, sesame oil, soy sauce and Mirin into a smooth paste. Marinate the beef in the sauce for 2 hours or preferably overnight.
Select Saute mode and when Instant Pot has heated, add oil to inner pot of the Instant Pot.
Add onions and stir till golden brown, about 2 to 3 minutes.
Add marinated beef to the onions and stir well.
Close the Instant Pot and pressure cook for 10 minutes on High Pressure.
Whisk together cornstarch and water to form a smooth mixture.
In Saute mode, bring the beef and sauce to a boil. *
Add the cornstarch mixture, and stir constantly, until sauce has thickened.
To Serve:
Place 1 cup (or more) cooked Jasmine rice in a bowl.
Carefully arrange beef and sides (side-by-side) in the bowl.
Sprinkle with thinly sliced green onions and toasted sesame seeds.
Notes
Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.
* For a drier beef dish with sauce on the side, remove the cooked beef and saute in a non-stick frying pan, adding a few tablespoons of the sauce at time, till beef is caramelized but not dried out. Thicken remaining sauce with the cornstarch and drizzle on top of the dish or serve on the side.