Spicy Gochujang Beef Stew

Ingredients

• 1 lb. stew beef
• kosher salt and cayenne pepper
• oil
• 1 ½ cup chicken stock
• 2 T soy sauce
• 1 T mirin
• 2 Ts gochujang
• 1 t sesame oil
• 1 red onion, cut into 8ths (chunky, not finely chopped will do)
• 2 T garlic, minced
• 1″ piece of ginger, sliced
• 3 large russet potatoes
• scallion, sliced for garnish

Directions

1. Heat up a glug of oil in your Instant Pot.
2. Salt & pepper your beef and brown in batches, removing the beef to a bowl when it’s all done.
3. Add a bit more oil in the pot and sauté the onions, garlic and ginger for a minute, until it’s really fragrant before you add the beef and accumulated juices back into the pot.
4. Pour in the stock, soy sauce, mirin, gochujang, and sesame oil and mix well.
5. Place the trivet on the bottom.
6. Cover the pot, close the steam valve, and set the Pot to Beef.
7. About 25 minutes before you are ready to eat it, add in the diced potato, cover and cook until the potato is tender.
8. To serve, scatter some sliced scallion over each bowl.

If you don’t have mirin, dry white wine or rice vinegar will also do, though you’ll need to counteract the sourness with about a ½ teaspoon of sugar for every tablespoon you use.