Ready for a New Year & Instant Pot

READY FOR A NEW YEAR

i haven't written on this blog in several years, but i'm hoping that my new toy will re-inspire me to write out my thoughts, and hopefully, provide more mental health stability.

INSTANT POT

so ... i'm still not sure if this purchase was entirely worth it, to be honest, but for now, i will say that it didn't take long to make the food that i'm writing the recipe for below. 

JANG JO RIM (shredded beef, can be salty)

i have to give credit to my friend, Lin, who is the originator of the baseline for this recipe. through her overall guidelines, i was able to make the specifics to this particular recipe. as always, your flavoring will be to your taste... for this particular dish, it tasted better once it sat a bit.

Ingredients:

1 package of beef eye of round (OR there is 장조림 designated meat)

1 whole yellow onion, cut ends and leave skin off (you can leave it on)

1 whole garlic, skin on

1 sliver of ginger

1 piece of dashi

(peppercorns left out) 

Cover with water

Press MEAT/STEW (probably 9 minutes) 

Natural release.

- makes a great broth: you have two choices, you can either continue with the rest of the cooking or take the meat out, strain the liquid, wash the pot, and then...

Break down the meat to smaller pieces, add just enough liquid to cover. Add your soy sauce, brown sugar and whatever else you want in there (hard boiled eggs, green peppers, carrots, mushrooms, etc) 

MANUAL on low pressure for 5 minutes and natural release

Sauce

5/6 cup water

1 cup soy

1/8 honey

1/3 cup shitake mushrooms, dry (mushrooms ended up suuuuper salty b/c they were dry first and absorbed everything. i probably will leave them out in the future). 

the eggs pictured are quail eggs, so steam accordingly... since they are super small, make sure not to over do it - but again, as they are hard boiled, it shouldn't matter. you can use regular eggs too. 

leave questions/feedback if you have them!