Instant Pot Yukgaejang, or Spicy Red Korean Pot Roast:
a naturally Keto / Low-carb recipe

Yukgaejang, a bright red Korean spicy beef stew, is a perfect example of an exciting, flavorful recipe that isn't self-consciously low-carb. Better yet, it's a perfect Instant Pot recipe.

I pulled heavy inspiration from the techniques of Chef John's Slow Cooker Pot Roast recipe to create a slightly Americanized version to suit my own tastes and tools. I think you'll like it too.

Ingredients

• 2 tbsp vegetable or sesame oil
  
• salt and pepper to taste
  
• Cornstarch or AP flour as needed
  
• 1 Chuck blade beef roast (about 3 pounds)
  
• 4 anchovies
  
• 8 oz sliced shiitake mushrooms
  
• 1 leek, whites, chopped
  
• 2 cloves garlic, minced
  
• 2 tbsp sesame oil
  
• 1/4 cup gochujang paste
  
• 2 1/2 cups chicken broth
  
• 2 sheets of seaweed
  

• 1 daikon, cut in chunks
  
• 1 leek, greens, sliced into spears
  
• 1 ½ cups scallions, sliced into spears
  
• 1 ½ cups bean sprouts
  
• 1 ½ cups gosari, rinsed and chopped into 2-3” pieces. May be translated as fernbrake, royal vegetables, fiddlehead ferns, or bracken.
  
• 4 eggs, beaten (optional)
  
• ½ cup kim chi, on the side
  

Cook on “Meat/stew” setting for 1 hour. Use slow release.

You can also use a slow cooker for 6 hours.