Braised beef in a pressure cooker
The soft and chewy beef saesongi mushroom jangjorim has the best pepper scent
6 serving
Within 90 minutes
요리조이
Ingredients
  • Beef forelegs
  • Radish
    1piece
  • King oyster mushroom
    2ea
  • Cheongyang red pepper
    1handful
  • leek
    2ea
  • thick soy sauce
    2/3cup
  • a faraway party
    2T
  • plum extract
    2T
  • Starch syrup
    1T
Cooking Steps
STEP 1/10
Add 2T raw sugar water to steak beef and drain blood for 30 minutes. Throw away the water, add the water one more time, and drain the blood
STEP 2/10
I'm going to prepare radishes, saesongi mushrooms, soft peppers, and green onions
STEP 3/10
Drain the bloodless meat and put 1.5 litres of water into a pressure cooker for beef flat radish, green onion, ginger and minced garlic (if any) and bring to a boil over high heat
STEP 4/10
Steam comes up and goes up. Bring to a boil over high heat for 5 minutes. Bring to a boil over medium heat for another 5 minutes. It smells like delicious meat.When the steam comes up and the meat is cooked, turn off the heat and leave it for about 5 minutes to get more
STEP 5/10
Open the lid of the pressure cooker, remove the meat and tear it into bite-size pieces
STEP 6/10
I cut it into big pieces with two tongs
STEP 7/10
Put the stock of the pressure cooker in a pot (I used about 2/3 of the broth until 2/3 of the pot) 2/3 cups of soy sauce, 2T per raw sugar, 1T starch syrup, and 2T of plum juice
STEP 8/10
Add the mushrooms and bring to a boil for 8 minutes
STEP 9/10
Add the chilli pepper and the torn meat, cover the pot, and simmer for 10 minutes over medium heat
STEP 10/10
The soft and chewy beef and the chewy taste of the pine mushrooms that you keep eating are so good
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