Recipe Details
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Korean Beef Bowl
Description: Instant pot korean beef bowl shredded.
Category: Beef
Servings: 6
Servings: 6
Prep Time: 10 mins
Cook Time: 2 hrs
Cook Time: 2 hrs
Notes: It WILL smoke, use vent fan.
Ingredients
Dry Rub
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flacks
• 1/2 teaspoon salt
Korean Beef
• 2 lb. chuck/arm beef roast
• 1 tablespoon olive oil
• 1 medium yellow onion, sliced
• 5 cloves garlic, smashed
Sauce
• 1/2 cup soy sauce
• 1/4 cup maple syrup
• 1 teaspoon fresh ginger
• 1 tablespoon sriracha
• 2 tablespoons cornstarch
Brown Rice
• 2.5 cups short grain brown rice
• 5 cups water
Peppers
• 1 tablespoon extra virgin olive oil
• 2 bell peppers, any color, sliced
• Salt to taste
Instructions
1) Mix brown sugar, ground ginger, pepper, red pepper flacks, and salt into a bowl.
2) Rub mix all over meat until it's covered.
3) Set instant pot to saute and add olive oil.
4) When olive oil is warm add the roast and cook 3-4 minutes on each side.
5) Remove roast and set aside.
6) Scrub the black burnt mess off the instant pot.
7) Add onions, garlic, soy sauce, maple syrup, ginger, sriracha to the instant pot and mix.
8) Place meat on top of mixture.
9) Close and set instant pot to low pressure and cook for 2 hours.
10) When meat is done, remove and add cornstarch to the sauce in the instant pot.
11) Stir mixture.
12) Shred beef and add it back into the sauce.
2) Rub mix all over meat until it's covered.
3) Set instant pot to saute and add olive oil.
4) When olive oil is warm add the roast and cook 3-4 minutes on each side.
5) Remove roast and set aside.
6) Scrub the black burnt mess off the instant pot.
7) Add onions, garlic, soy sauce, maple syrup, ginger, sriracha to the instant pot and mix.
8) Place meat on top of mixture.
9) Close and set instant pot to low pressure and cook for 2 hours.
10) When meat is done, remove and add cornstarch to the sauce in the instant pot.
11) Stir mixture.
12) Shred beef and add it back into the sauce.