Ingredients

10 oz ground beef
1 tsp plus 1 tbsp reduced-sodium soy sauce
3 tsp Asian sesame oil, divided
6 c reduced-sodium beef stock
4 tbsp Korean fermented soybean paste (doenjang)* or Japanese akamiso (red miso)
2 tbsp finely chopped garlic
1/4 tsp red pepper flakes (ideally Korean red pepper flakes)
1 lb soft or medium water-packed tofu (not silken)
1 lb napa cabbage, cut into 1/2-inch-thick slices
1/2 lb large yellow zucchini, halved lengthwise and thinly sliced
1/2 c daikon radish, halved lengthwise and thinly sliced
5 green onions, halved lengthwise and cut into 2-in. pieces

Directions

Toss beef with 1 tsp each soy sauce and sesame oil and cook, stirring, over medium heat in a small saucepan. Set aside. Put stock, 1 tbsp soy sauce, and 2 tsp sesame oil in a large, heavy pot. Add fermented soybean paste (if using Japanese red miso instead, add just before serving) and stir to dissolve. Stir in garlic and chiles and bring to a boil, covered. Add tofu, cabbage, zucchini, daikon, and two-thirds of the green onions; return to a boil, then lower heat and simmer, covered, until everything is tender, at least 5 minutes. Meanwhile, if using Japanese red miso, whisk with 1/2 c hot broth. Stir miso broth, remaining green onions, and reserved beef into stew just before serving.

Ingredients

3 lb tri-tip roast, cut into 2″ chunks
4 cloves garlic, minced
2″ large ginger root, peeled and minced
1 large shallot, peeled, ends removed, and minced
1/8 c soy sauce
1/4 c fish sauce
1/4 c hoisin sauce
1/4 c rice vinegar
1/4 c water
1 tbsp whole black peppercorns
1 cinnamon stick
4 stars anise
6 dried red peppers
canola oil

Directions

Combine the soy, fish sauce, hoisin, and rice vinegar. Heat the pressure cooker on high. When hot, add a little of the oil. Sear the pieces of beef on all sides, 3-4 minutes, in multiple batches. Remove and set aside. Reduce heat to medium and add enough oil to saute the garlic, ginger, and shallot in. Saute until fragrant, 1-2 minutes. Add the water and scrape the bottom of the pot to get off the burned bits from the beef. Add about 1/4 of the soy mixture and continue scraping until the bottom of the pot is smooth. Add the rest of the mixture and cook stirring for about 1 minute. Add the meat and the dry spices. Turn heat to high, cover and seal, and bring up to 15lb pressure. Cook for an hour, turn off the heat, and let the pressure dissipate.

Remove the chunks of beef with tongs. Strain what’s left to produce a smooth gravy. Salvage the softened black peppercorns from the remaining sludge — they’re delicious — but be sure to discard all pieces of the cinnamon stick and star anise, since they’re hard to chew. Shred the meat for sandwiches, serve over rice, etc.

Ingredients

2 lb tri-tip roast, cut into 2″ chunks
1 tbsp beef fat, chopped
4 cloves garlic, minced
2″ large ginger root, peeled and minced
1 large shallot, peeled, ends removed, and minced
1/4 c soy sauce
1/4 c fish sauce
1/4 c hoisin sauce
1/4 c rice vinegar
1/4 c water
2 tsp black peppercorns
1 cinnamon stick
3 stars anise
3 dried red peppers
canola oil

Directions

Combine the soy, fish sauce, hoisin, and rice vinegar. Heat the pressure cooker on high. Add a little of the oil and the beef fat. Let heat for 30-60 seconds. Add half the beef and sear on all sides, 1-2 minutes, remove, and repeat with the other half. Reduce heat to medium and add enough oil to saute the garlic, ginger, and shallot in. Saute until fragrant, 1-2 minutes. Add the water and scrape the bottom of the pot to get off the burned bits. Add about 1/4 of the soy mixture and continue scraping until the bottom of the pot is smooth. Add the rest of the mixture and cook stirring for about 1 minute. Add the meat and the dry spices. Turn heat to high, cover and seal, and bring up to 15lb pressure. Cook for an hour, turn off the heat, and let the pressure dissipate.

After this, put the meat in the oven and burn the bejesus out of it. Throw it out and eat peanut butter for dinner. See the carnitas recipe for actual details.

Ingredients

3 lb boneless pork country ribs
1/2 c soy sauce
1 Korean pear or Asian pear, grated with juices
2 tbsp finely chopped garlic
1/2 small white onion, grated or sliced
1 tbsp grated fresh ginger
2 tbsp light brown sugar
1 tbsp honey
2 tbsp sesame seeds, toasted
2 tbsp toasted sesame oil
1 tbsp korean red pepper flakes or ground red pepper
1/4 tsp ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Directions

Combine all the ingredients other than the pork in a bowl or large plastic container. Add the pork, making sure it’s well submerged. Marinate overnight.

Heat grill to hot and grill with lid closed, about 4-5 minutes per side (country ribs are usually squarish in cross-section, so this is for 4 sides). Serve over rice with sliced green onion, toasted sesame seeds, and red pepper flakes. Or serve in ramen or other soup.