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Korean BBQ Beef & Udon
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Korean BBQ Beef & Udon

1 h 30 minServes 5Nutri-Score C€€
from @karlielehman1 import0 cooked
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what you need

Ingredients

5 people
  • boneless chuck roastMeat570 g
  • Korean BBQ saucePantry220 ml
  • beef brothPantry120 ml
  • udon noodles (fresh packs)Grains600 g
  • broccoli (steamed or microwaved until tender)Produce300 g
  • minced garlic (minced)Produce3 pieces
  • gochujangPantry15 ml
  • saltSpices2 g
  • black pepperSpices1 g

per serving

Nutrition

352kcal

Carbs
35 g
Proteins
26 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Pressure cooker
  • Mixing bowl

step by step

Method

  1. Load the pressure cooker

    • Add the chuck roast, Korean BBQ sauce, beef broth and minced garlic to the pressure cooker.
    • Season with salt and pepper.
    Step 1

  2. Cook under high pressure

    • Cook on high pressure for 55 minutes.
    • Allow a 15–20 minute natural release, then release any remaining pressure.
    Step 2

  3. Steam the broccoli

    • While the beef cooks, steam or microwave the broccoli until tender.
    • Set aside to add at the end so the beef and sauce don't burn.
    Step 3

  4. Shred the beef

    • Shred the beef directly in the sauce in the pressure cooker.
    Step 4

  5. Combine everything

    • Add the cooked broccoli and udon noodles.
    • Stir everything together and let the noodles warm through and soak up the sauce.
    Step 5

  6. Adjust the heat

    • Take out kids' portions first if needed.
    • Stir a spoonful of gochujang into the remaining portions, adding more for extra heat.
    Step 6
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