Instant Pot Korean Chile Braised Brisket
Tender beef brisket rubbed with red pepper flakes and paprika, then braised in a rich sauce combining gochujang, beer, soy sauce, and fish sauce. The meat is seared first, then pressure-cooked for 90 minutes until fall-apart tender, finished with a reduced sauce skimmed of fat.
Ingredients
- 4 pounds beef brisket, cut into 3 or 4 pieces
- 1 tablespoon dried crushed red pepper flakes
- 1 tablespoon sweet paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoons neutral cooking oil
- 1 large yellow or brown onion, cut into 1/2 inch dice
- 4 cloves garlic, peeled and minced, or garlic paste
- 1 tablespoon fresh ginger, grated, or ginger paste
- 1 cup American-style beer
- ¼ cup gochujang pasteKorean red chili paste with added ingredients1:1Asian
same function, consider sodium content
Full guide → - 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons fish sauce
- 1 teaspoon sesame oil
Instructions
- 1
Mix red pepper flakes, paprika, salt, and black pepper together.
- 2
Rub the spice mixture all over the brisket pieces.
- 3
Wrap in cling film and refrigerate for one to 24 hours.
- 4
Heat oil in pressure cooker using sauté function or in a large skillet.
- 5
Sear the meat about 2 minutes per side. Add more oil if needed.
- 6
Set the meat aside on a plate.
- 7
Add more oil if necessary and cook the onions until beginning to brown, about 5 minutes.
- 8
Add the garlic and ginger and cook for one more minute.
- 9
Stir in the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil.
- 10
Turn off the pressure cooker if using its sauté function.
- 11
Place the meat in the pressure cooker and top with the onion mixture.
- 12
Seal the lid and cook on high pressure for 90 minutes.
- 13
Let the pressure release naturally for about 20 minutes before manually releasing.
- 14
Remove the meat to a cutting board and tent with foil.
- 15
Turn the Instant Pot to sauté setting and simmer the sauce for about 15 minutes until reduced by half.
- 16
Skim the fat from the top of the sauce using a fat separator or large spoon and discard.
- 17
Slice the meat against the grain, place in a serving dish, and top with sauce or serve sauce on the side.
Tips
Marinating the brisket in the spice rub improves flavor penetration.
Searing the meat develops a flavorful crust before braising.
Natural pressure release prevents the meat from becoming tough.
Skimming fat after cooking reduces heaviness and improves texture.
Slicing against the grain ensures tender, manageable pieces.
Good to Know
Refrigerate in airtight container for up to 4 days. Reheat gently on stovetop or in pressure cooker.
Prepare through marinating step and refrigerate for up to 24 hours. Or make complete dish one day ahead and reheat.
Serve with steamed rice, noodles, or crusty bread to soak up the sauce.
Common Mistakes
Do not skip the natural pressure release to avoid tough, stringy meat.
Do not slice with the grain to avoid chewy, difficult-to-eat pieces.
Do not skip skimming fat if you prefer a leaner sauce.
Substitutions
same function, consider sodium content
Full guide →same
same