Korean Beef Stew
1kg diced braising steak (I think short ribs or brisket is a good option)
4 cups of beef broth (or water plus 1 beef stock pot)
1 whole garlic unpeeled
1 whole white onion cubed
1 thumb-sized ginger, unpeeled
1 pc star anise
1/4 cup soy sauce
1/4 cup white sugar (you may add another 1/4 cup if you prefer it to be sweeter)
4-6 tablespoons gochujang (Korean chili paste)
3 medium carrots cut into 1 inch cubes
1 small red sweet pepper, cut into big cubes
1-2 finger chilies finely sliced
salt & pepper to taste
1-2 tablespoons toasted sesame seeds
1-2 stalks of green/salad onions finely sliced
Preheat the pot in medium. put into the pot the first 9 ingredients.
Put this in slow cook function on high for 4 hrs. add salt and pepper halfway
Add carrots, red peppers, and finger chilis and pressure cook for 10mins (if meat is still tough, you may pressure cook the meat first before adding the carrots and peppers).
Optional step.. once carrots are tender, switch to AC lid to help brown the meat, stirring it every 3-4 mins to move the meat around.
Top with green onions and toasted sesame seeds before serving. Serve with rice.