Step 1

Rub the beef pieces with the chili flakes, paprika, salt and pepper on all sides.

Step 2

Set the electric pressure cooker to sauté (or use a large skillet).

Step 3

Add a tablespoon of the oil, let it heat up for a few seconds, and then add the beef and sear until it’s browned all over, about 2 minutes per side, adding more oil as needed.

Step 4

Transfer the beef to a plate and repeat with the remaining pieces.

Step 5

Add the onion, garlic and ginger sauté until golden, 3 to 5 minutes.

Step 6

Add the water, Gochujang, ketchup, soy sauce, fish sauce and sesame oil.

Step 7

Scrape the mixture into the pressure cooker if you have used a skillet.

Step 8

Return all meat to the cooker. Cover and cook on high pressure for 90 minutes.

Step 9

Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.

Step 10

Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm.

Step 11

Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes or until reduced by half.

Step 12

Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top.

Step 13

Serve the sauce alongside the beef with kimchi and rice.