Meat and Potatoes Korean Style
Korean dishes are sometimes thought to be “too hot to handle.” Spice is a factor, it’s true, but if you raise your palate thermometer half a notch, you can enjoy the heat without sweat as you savor the complex flavors of this robust cuisine.
Makes3 to 4 servings
Cooking Methodpressure cooking, sauteeing
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, kosher, lactose-free, tree nut free
Taste and Texturehot & spicy, meaty, spiced, umami
- 1 tablespoon peanut oil
- 1½ pounds boneless beef short ribs, cut into 1½-inch chunks
- 1 small yellow or white onion, halved and sliced ¼ inch thick
- 2 cloves garlic, coarsely chopped
- 1 tablespoon peeled and finely chopped fresh ginger
- 2 small fresh red chile peppers, preferably Thai or serrano, finely chopped, or ½ teaspoon red pepper flakes
- 2 tablespoons sake or Chinese rice wine
- 2 tablespoons low-sodium soy sauce
- 1½ teaspoons salt
- ½ teaspoon sugar
- 1/3 cup water
- 3 medium-size Yukon gold potatoes (about ¾ pound), cut into ½-inch-thick rounds
- 4 scallions, trimmed and slivered lengthwise, for garnish
- 8 to 10 sprigs fresh cilantro, for garnish
Heat the oil in the pressure cooker over high heat until beginning to smoke. Add the beef and sauté over medium-high heat until lightly browned, about 2 minutes.
Add the onion, garlic, ginger, and chile peppers and stir to mix. Add the sake, soy sauce, salt, sugar, and water and stir to mix. Add the potato slices but don't stir. Lock on the lid and bring to pressure over high heat, about 2 minutes. Cook over medium heat for 5 minutes. Remove from the heat and let sit for 8 minutes to finish cooking.
With the steam valve pointing away from your face, gently remove any remaining pressure, remove the lid, and let sit for 5 minutes more. Top with the scallion slivers and cilantro and serve right away.
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2005 Victoria Wise