Korean Goat Stew
* Measure the ingredients on a scale.
- Boil in the Instantpot for 1 hour under high pressure:
-
3L of water
2 lb of goat meat
12g Minced garlic
12g Minced ginger
If the goat meat is very fatty then it helps to roast it in the oven for a while to melt off some of the fat before placing it into the Instant pot. Save the fat for future use
- While waiting, make a blend:
-
150g of diced daikon radish (peeled daikon if it doesnt come peeled already)
12g of ground perilla
12g toasted then ground sesame
12g sweet paprika (smoked works too)
3g minced garlic
3g black pepper
30g fermented soybean paste
20g hot pepper paste
1 bunch of green onion, chopped
- After the goat meat was boiled for an hour, open lid and then mix blend into stew
- Top with 1 bunch of kikuna leaves but if that's not available, then a sprig of fresh basil (or mint) and 12 sprigs of parsley. Carrot tops work as well
- Seal lid again and set it to 30 minutes under high pressure (pressure has to build back up and then 30 minutes of high pressure)