Jangjorim (Soy Braised Beef) - Instant Pot

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Serve: 8             Prep: 10 min             cook: 50 min

Ingredients
  • 1-11/2 lbs beef brisket (or shank or eye round)
  • 2 cups water or less water
  • 1/2 cup low sodium soy sauce
  • 1/2 cup Mrirn (Sweet Rice Wine)
  • 1/3 cup Cheong-ju or Sake (Rice wine)
  • 1 tablespoon sugar
  • 2 jalapeno, whole with 2-3 small slits in each pepper
  • 5-6 whole black peppercorn
  • 1 piece 3-inch square dried kelp
  • 1 medium onion
  • 1/2 cup garlic cloves (optional)
  • 4 boiled eggs (optional)
  • 3-5 Shishito peppers (optional)


Directions
  1. Soak the beef in cold water for about 1 hour to get rid of the blood.
  2. Cut the meat into the big chunk size. 
  3. Place the meat in a pot along with all the other ingredients (excepts for garlic, boiled eggs, Shishito pepper).
  4. Lock the lid and set the valve to sealing.   Press the Manual setting and set the time to 30 minutes.
  5. Once the timer goes off, let natural release (NR) about 25 minutes, then press cancel. Discard the onion, Jalapeno, Kelp from IP.
  6. Press Saute mode on, then add garlic, boiled eggs, and shishito peppers. When it is boiling, skim off the froth about 10 minutes, stir often.
  7. Turn off the IP.   Remove the liner from IP and cool it down for about 1 hour.
  8. Torn the beef to bite size. Serve on a dish as much as you are going to eat and keep the rest of it in the air tight container.
  9. Refrigerate the beef in the sauce. The fat will rise to the top and can then be removed.

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