Meat and Potatoes Korean Style Recipe

Name: Meat and Potatoes Korean Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil; 1 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch chunks; 1 small yellow or white onion, halved and sliced 1/4 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 1/2 teaspoon red pepper flakes; 2 tablespoons sake or Chinese rice wine; 2 tablespoons low-sodium soy sauce; 1 1/2 teaspoons salt; 1/2 teaspoon sugar; 1/3 cup water; 3 medium-size Yukon gold potatoes (about 3/4 pound), cut into 1/2-inch-thick rounds; 4 scallions, trimmed and slivered lengthwise, for garnish; 8 to 10 sprigs fresh cilantro, for garnish

Servings: persons

1 tablespoon peanut oil
1 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch chunks
1 small yellow or white onion, halved and sliced 1/4 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 1/2 teaspoon red pepper flakes
2 tablespoons sake or Chinese rice wine
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/3 cup water
3 medium-size Yukon gold potatoes (about 3/4 pound), cut into 1/2-inch-thick rounds
4 scallions, trimmed and slivered lengthwise, for garnish
8 to 10 sprigs fresh cilantro, for garnish

1
Heat the oil in the pressure cooker over high heat until beginning to smoke.
2
Add the beef and saute over medium-high heat until lightly browned, about 2 minutes.
3
Add the onion, garlic, ginger, and chile peppers and stir to mix.
4
Add the sake, soy sauce, salt, sugar, and water and stir to mix.
5
Add the potato slices but don't stir.
6
Lock on the lid and bring to pressure over high heat, about 2 minutes.
7
Cook over medium heat for 5 minutes.
8
Remove from the heat and let sit for 8 minutes to finish cooking.
9
With the steam valve pointing away from your face, gently remove any remaining pressure, remove the lid, and let sit for 5 minutes more.
10
Top with the scallion slivers and cilantro and serve right away.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon peanut oil, 1 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch chunks, 1 small yellow or white onion, halved and sliced 1/4 inch thick, 2 cloves garlic, coarsely chopped, and more.

Yes, Meat and Potatoes Korean Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meat and Potatoes Korean Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions