• • 3-4 lbs Boneless Beef Chuck Roast – Cut into 1-inch Cubes: The star of the show! Beef chuck roast is the ideal cut for pressure cooking. Why? Because chuck roast is a tougher cut of meat with a good amount of marbling (those beautiful streaks of fat running through the meat). This marbling is key. As the chuck roast cooks under pressure, the connective tissue breaks down, and the fat renders, resulting in incredibly tender, juicy, and flavorful beef. Cutting the roast into 1-inch cubes is important for even cooking and faster pressure cooking time. Smaller pieces cook more quickly and absorb the marinade more effectively.

    • • Choosing Your Chuck Roast: When selecting your chuck roast, look for one that is well-marbled. The more marbling, the more tender and flavorful your beef will be. Don’t be afraid of a bit of fat; it’s your friend in this recipe!
    • • Beef Cube Size: Aim for roughly 1-inch cubes. While precise measurements aren’t crucial, consistency in size will help ensure even cooking. If you cut them too large, they may take longer to become tender. Too small, and they might shred too much.
    • • Substitution: While chuck roast is highly recommended, you could potentially use other cuts like brisket or short ribs. However, cooking times might need adjustments, and the final texture might vary slightly.

• • 1 Large Onion, Sliced: Onions are foundational to so many delicious dishes, and Korean beef is no exception. They add a subtle sweetness and savory depth that enhances the overall flavor profile. When cooked alongside the beef, sliced onions soften beautifully and practically melt into the sauce, adding body and richness.

    • • Onion Type: Yellow or white onions are both excellent choices. Yellow onions tend to be slightly more pungent, while white onions are a bit milder. Either will work wonderfully in this recipe.
    • • Slicing Technique: Slicing the onion allows it to cook down and soften nicely in the pressure cooker. You can slice them thinly or into half-moons, depending on your preference. Thinner slices will practically disappear into the sauce, while thicker slices will retain a bit more texture.
    • • Substitution: Shallots could be used for a milder, slightly sweeter onion flavor. You could also use a leek (white and light green parts only, thoroughly washed and sliced), which will impart a delicate onion-like flavor.

• • 1/4 cup Dried Mushrooms (Optional): Dried mushrooms are the secret weapon for adding an intense umami boost to this Korean beef. Umami is that savory, “meaty” flavor that deepens the complexity of the dish. Dried mushrooms, when rehydrated during cooking, release their concentrated flavor and add a wonderful earthy note that complements the other ingredients perfectly.

    • • Mushroom Variety: Shiitake mushrooms are a fantastic choice for their rich, earthy flavor. Porcini mushrooms would also be excellent, adding a more intense and nutty umami. A mix of dried mushrooms can also work beautifully, adding layers of flavor.
    • • Rehydration Power: The liquid from the sauce will rehydrate the dried mushrooms as they cook in the pressure cooker. They will plump up and become tender, adding a delightful chewiness to the dish.
    • • Substitution: If you don’t have dried mushrooms or prefer not to use them, you can omit them. However, they truly elevate the flavor profile. You could try adding a tablespoon of mushroom powder or a few dashes of Worcestershire sauce to try and replicate some of that umami depth, but it won’t be quite the same.

Marinade/Sauce Ingredients: The Symphony of Korean Flavors

This marinade/sauce is where the magic truly happens. Each ingredient plays a vital role in creating that signature Korean flavor profile: a balance of savory, sweet, spicy, and umami.

• • 1/2 cup Soy Sauce or Coconut Aminos or Tamari: The salty backbone of the marinade. Soy sauce provides a rich, savory umami flavor that is essential to Korean cuisine. It also tenderizes the beef and contributes to the beautiful dark color of the sauce.

    • • Soy Sauce Types: Regular soy sauce, light soy sauce, or dark soy sauce can all be used. Regular soy sauce is a good all-purpose choice. Light soy sauce is saltier and less dark, while dark soy sauce is sweeter and darker. You can adjust based on your preference.
    • • Coconut Aminos (Gluten-Free, Paleo, Soy-Free): A fantastic soy-free alternative derived from coconut sap. It has a slightly sweeter and less salty flavor than soy sauce. If using coconut aminos, you might want to add a pinch of salt to enhance the savory notes.
    • • Tamari (Gluten-Free): A gluten-free soy sauce traditionally made with little to no wheat. It has a richer, less salty flavor than regular soy sauce. Tamari is a great option for those with gluten sensitivities who still want a soy-sauce-like flavor.
    • • Sodium Content: Be mindful of the sodium content of your chosen soy sauce or alternative, especially if you are watching your sodium intake. Low-sodium soy sauce is available.

• • 3 tbsp Soju or Sake, or White Wine, or Rice Vinegar: This ingredient adds acidity and complexity to the marinade. Alcoholic options like soju, sake, and white wine help tenderize the meat and add depth of flavor. Rice vinegar provides a bright, tangy acidity if you prefer a non-alcoholic option.

    • • Soju (Korean Liquor): A clear, distilled Korean liquor, often made from rice. It has a subtle sweetness and a relatively neutral flavor that enhances the other marinade ingredients.
    • • Sake (Japanese Rice Wine): Similar to soju, sake adds a subtle sweetness and umami. Dry sake is recommended for this recipe to avoid adding excessive sweetness.
    • • White Wine (Dry): A dry white wine like Sauvignon Blanc or Pinot Grigio will work well, adding acidity and complexity. Avoid sweet wines.
    • • Rice Vinegar: A non-alcoholic option that provides a bright, tangy acidity. Rice vinegar is milder than white vinegar.
    • • Function: These liquids help to tenderize the beef, balance the sweetness, and add layers of flavor to the marinade.

• • 2 tbsp Toasted Sesame Oil: Toasted sesame oil is a crucial ingredient in Korean cuisine, adding a distinctive nutty aroma and flavor. It’s essential for that authentic Korean taste.

    • • Toasted vs. Untoasted: Make sure to use toasted sesame oil. Untoasted sesame oil has a much milder flavor and won’t provide the same characteristic nutty aroma. Toasted sesame oil is typically darker in color and has a more pronounced scent.
    • • Flavor Impact: Sesame oil adds a rich, nutty, and slightly smoky flavor that is integral to the Korean flavor profile. It elevates the entire dish.
    • • Storage: Store toasted sesame oil in a cool, dark place to prevent it from going rancid.

• • 7 Cloves Garlic: Garlic is a flavor powerhouse in Korean cooking! It adds pungency, aroma, and a savory depth that is essential to this dish.

    • • Fresh Garlic is Key: Use fresh garlic cloves for the best flavor. Pre-minced garlic in jars often lacks the same fresh, pungent aroma.
    • • Garlic Preparation: Roughly chop or mince the garlic before blending it into the marinade. The blender will break it down further.
    • • Garlic Lovers: If you are a big garlic fan, feel free to add an extra clove or two!

• • 1 inch piece of Fresh Ginger, Peeled: Fresh ginger adds a warm, spicy, and slightly citrusy note that complements the garlic and other flavors beautifully. It also has tenderizing properties.

    • • Fresh Ginger is Best: Use fresh ginger root for the most vibrant flavor. Ginger powder can be used in a pinch, but fresh ginger is highly recommended.
    • • Peeling Ginger: Use a spoon to easily peel the ginger. Scrape the skin off with the edge of a spoon.
    • • Ginger Preparation: Roughly chop the ginger before blending it into the marinade.

• • 1/4 cup Coconut Palm Sugar: A touch of sweetness is essential to balance the savory and spicy elements in Korean cuisine. Coconut palm sugar adds a subtle caramel-like sweetness that is less refined than white sugar.

    • • Coconut Palm Sugar Benefits: Coconut palm sugar has a lower glycemic index than white sugar and adds a slightly more complex flavor.
    • • Substitution Options:

        • • Brown Sugar: A common and readily available substitute. Light or dark brown sugar will work.
        • • Honey: Adds a floral sweetness and a slightly different flavor profile.
        • • Maple Syrup: Adds a distinct maple flavor. Use pure maple syrup, not pancake syrup.
        • • Adjusting Sweetness: Start with 1/4 cup and adjust to your taste. If you prefer a less sweet dish, you can reduce the amount slightly.

• • 2 tsp Korean Chili Pepper Flakes, Gochugaru: Gochugaru is the star spice that provides the signature Korean chili flavor and a beautiful vibrant red color. It’s not just about heat; Gochugaru has a complex flavor profile with fruity, smoky, and slightly sweet notes.

    • • Gochugaru Characteristics: Korean chili flakes are different from regular chili flakes. They are typically sun-dried and have a coarser texture and a more complex flavor. They are fragrant with notes of citrus and are moderately spicy.
    • • Spice Level: Gochugaru provides a moderate level of heat. If you are sensitive to spice, start with 1 tsp and taste. You can always add more later.
    • • Finding Gochugaru: Gochugaru can be found in Asian grocery stores and online. It’s worth seeking out for authentic Korean flavor.
    • • Substitution (Not Recommended): Crushed red pepper flakes can be used in an absolute pinch, but they will not provide the same flavor profile. The dish will lack the characteristic Korean chili flavor. If substituting, use a pinch of crushed red pepper flakes as they are much spicier than Gochugaru. It’s highly recommended to buy Gochugaru for authentic results.

• • 1 Kiwi, Peeled: Kiwi might seem like an unusual ingredient in a beef marinade, but it’s a brilliant secret weapon for tenderizing meat! Kiwi contains enzymes that break down protein fibers, resulting in incredibly tender beef.

    • • Enzymatic Tenderizing: Kiwi contains actinidin, an enzyme that effectively tenderizes meat.
    • • Quantity is Key: Use just one kiwi for this amount of beef. Too much kiwi can make the beef mushy.
    • • Flavor Impact: The kiwi flavor is very subtle and not noticeable in the final dish. It primarily functions as a tenderizer.
    • • Substitution: If you don’t have kiwi, you can use a small amount of grated pear or pineapple, which also contain tenderizing enzymes. However, kiwi is the most subtle in flavor. You can also skip the tenderizer altogether, but the beef might not be quite as melt-in-your-mouth tender.