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
- Soak the beef in cold water for about 1 hour to get rid of the blood.
- Cut the meat into the big chunk size.
- Place the meat in a pot along with all the other ingredients (excepts for garlic, boiled eggs, Shishito pepper).
- Lock the lid and set the valve to sealing. Press the Manual setting and set the time to 30 minutes.
- Once the timer goes off, let natural release (NR) about 25 minutes, then press cancel. Discard the onion, Jalapeno, Kelp from IP.
- 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.
- Turn off the IP. Remove the liner from IP and cool it down for about 1 hour.
- 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.
- Refrigerate the beef in the sauce. The fat will rise to the top and can then be removed.
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