Korean Spicy Beef Stew (Yukgaejang) Cooking time: 30 minutes
I'll make it in the Instant Pot easily.
Ingredients: beef brisket, garlic, green onions, bean sprouts, gosari(fernbrakes), oyster mushrooms, red pepper powder, soy sauce, sesame oil, cooking oil
Cut the green onion into long strips.
long and long
Cut the beef into long pieces like other ingredients.
Tear the oyster mushroom into small pieces by hand
Cut the gosari(fernbrakes) twice so that they won't be too long.
These days, they sell a lot of boiled blanched gosari(fernbrakes) at supermarkets.
I think it's good to use blanched food because it doesn't require much work.
I'll fry the ingredients now.
First, heat the inner pot and pour the cooking oil and sesame oil in the same proportion.
Stir-fry the green onions enough first.
When the scents of green onions are sufficient, add red pepper powder and stir-fry it like making red pepper oil.
Stir-fry it well so that it doesn't burn.
I'll add more red pepper powder and stir-fry it with meat.
Now pour enough water to soak the ingredients and
put in all the remaining vegetables.
mushroom
add sprout
add garlic
I just had some frozen cabbage, and I added it at the end.
Put in 3 spoons of soy sauce,
close the lid, close the pressure valve, and
set the Pressure Cook(Manual) mode to 15 minutes.
Now, just wait 15 minutes.
When the cooking is complete, turn Sealing to Venting to force the pressure out.
The hot steam will come out quickly, so be careful.
Everything looks just like it is, but if you mix it well, Yukgaejang is completed.
If you eat the bits of meat and vegetables in the stew with rice, it's really good.
Let's all eat hot Yukgaejang!
See you next recipes ~ bye