Yukgaejang, the spicy Korean beef stew, comes as an comfort food when the weather outside is dreary. I made my Korean beef stew in an instant pot that I got last Christmas. I think I like it, so I even joined the facebook Instant Pot community! LOL
Pressure cooking is actually quite common cooking method in many Korean household. It shines so well in braised dish recipes. Traditionally, Yukgaejang is made over stove top. The stew is simmered for long time which yields fall apart tender beef with variety of chewy vegetables in a spicy broth. It takes time and lots (I mean a lot) of effort in each cooking step. I made into simple version and easy to put together with only a couple of addition. Leek and mushroom. Asian leek would be the best option but western leek can do the job close enough if you can’t find the Asian leek. For the mushroom, use oyster or shiitake instead of button mushroom. The texture of oyster and shiitake are much meatier which goes so well with rest of the stew….