INSTANT POT SPICY BEEF SOUP

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KEY INGREDIENTS

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THE INSTRUCTIONS

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Make chili oil by heating sesame oil and chili powder over medium heat. Set aside. Clean and cut green onions and rinse mung bean sprouts. Let the Instant Pot cool for 10 minutes then quick release remaining pressure.

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Allow brisket to cool on a cutting board; discard onion and garlic. Shred meat and set aside in a mixing bowl. Add green onions and all seasonings except chili oil to the meat. Gently mix.

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Add to Instant Pot with chili oil and mung bean sprouts. Set to Soup function for 5 minutes. Quick release pressure. Remove lid and change to Saute function for 30 minutes. Once bubbling, pour whipped egg in a circular motion. Simmer for 30 minutes and serve!

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INSTANT POT SPICY BEEF SOUP

(YUKGAEJANG)

KOREAN

KEY INGREDIENTS

THE INSTRUCTIONS

Soak brisket in cold water & peel onion & garlic. Add brisket, water, onion, & garlic to the Instant Pot. Select Meat/Stew option & cook for 30 minutes.

Make chili oil by heating sesame oil and chili powder over medium heat. Set aside. Clean and cut green onions and rinse mung bean sprouts. Let the Instant Pot cool for 10 minutes then quick release remaining pressure.

Allow brisket to cool on a cutting board; discard onion and garlic. Shred meat and set aside in a mixing bowl. Add green onions and all seasonings except chili oil to the meat. Gently mix.

Add to Instant Pot with chili oil and mung bean sprouts. Set to Soup function for 5 minutes. Quick release pressure. Remove lid and change to Saute function for 30 minutes. Once bubbling, pour whipped egg in a circular motion. Simmer for 30 minutes and serve!

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