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Photo of Korean beef stew by WW

Korean beef stew

4
Points® value
Total Time
56 min
Prep
10 min
Cook
46 min
Serves
4
Difficulty
Easy
Gochugaru is Korea’s answer to chili powder. Traditionally, it’s made from sundried seeded red chile peppers that are coarsely ground. Can’t find it in your grocery store? Aleppo pepper or ancho chile powder work in this recipe too.

Ingredients

Cooking spray

2 spray(s)

Asian pear

1 item(s), small size, cored and cut into chunks

Shallots

1 item(s), halved

Garlic

4 clove(s), large, peeled

Ginger root

1 piece(s), 1 ( 1 1/2-inch) fresh ginger, coarsely chopped

Unseasoned rice vinegar

¼ cup(s)

Water

¼ cup(s)

Low sodium soy sauce

3 tbsp(s)

Ancho chili powder

2 tsp(s), or gochugaru

Uncooked lean trimmed boneless chuck steak

1 pound(s), or lean boneless beef short ribs, trimmed and cut into 2-inch chunks

Baby carrots

12 item(s), or baby-cut carrots (3/4-pound)

Uncooked bok choy

10 oz, 4 (5-ounce) baby variety, halved or quartered lengthwise

Cornstarch

1½ tsp(s)

Unsalted toasted sesame seeds

1 tsp(s)

Instructions

  1. Combine pear, shallot, garlic, ginger, vinegar, water, and soy sauce in blender; puree. Stir in 1 1/2 teaspoons gochugaru.
  2. Press Sauté on 6-quart Instant Pot; set cooking time for 15 minutes. When Hot is displayed, spray beef with nonstick spray; place in pot. Cook, turning, until browned. Add pear mixture. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
  3. Press Pressure Cook and select High Pressure; set cooking time for 35 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure. Remove lid. Place carrots in pot. Top with bok choy, cut-side up. Lock lid, making sure vent is closed.
  4. Press Pressure Cook and select High Pressure; set cooking time for 2 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure. Remove lid. With tongs, transfer vegetables and beef to platter. Cover to keep warm.
  5. Skim off fat from liquid. Whisk water and cornstarch in cup; stir into pot. Press Sauté and set cooking time for 15 minutes. Bring to boil; cook, uncovered, about 1 minute. Press Cancel to turn off pot. Spoon sauce over beef and vegetables. Sprinkle with sesame seeds and remaining 1/2 teaspoon gochugaru.
  6. Single Serving: 2 pieces beef, 2 pieces bok choy, 3 carrots, and 1/4 cup sauce

Notes

You’ll want white rice to soak up all the sauce (1/2 cup of cooked white rice per serving will up the Points by 3).

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