Everyone will demand you make it again and again after the first time you make this ragu! Step aside regular ragu for this tender and flavour packed Korean Inspired Instant Pot Ragu.
1tbspcornstarchmixed with 1 tbsp water to make a cornstarch slurry
Instructions
In your Instant Pot, put in your beef broth/stock, soy sauce, brown sugar, mirin, Gochujang, and Doenjang. Give them a stir so they’re mixed together. Then add in garlic and onions.
Next, cut your beef chuck into 3 to 4 pieces and place them inside the Instant Pot. Give them a flip or two so they’re coated with the mixture before adding a pinch of salt on top and sealing the lid.
Set your Instant Pot on Manual for 50 minutes. It’ll take 9-10 minutes to come up to pressure.
When done, let the pot release pressure naturally (NPR) for 30 minutes. This should release most if not all of the pressure. If the pin is still up after 30 minutes, quick release the rest.
Remove your beef and pour in a cornstarch slurry, then set the pot on sauté mode for 5-10 minutes for the sauce to thicken to your liking.
While the sauce is thickening, shred your beef. Add it back into the pot once your sauce is ready, making sure to coat all of the meat.