Korean Braised Brisket Instant Pot -- Melissa Clark NYTimes

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4 to 5 pounds beef brisket, cut into 3 or 4 pieces

1 tablespoon dried red chile flakes, preferably Korean gochugaru

1 tablespoon sweet paprika

2½ teaspoons kosher salt, plus more to taste

½ teaspoon freshly ground black pepper

1 to 3 tablespoons peanut or safflower oil, as needed

1 large onion, diced

4 garlic cloves, minced

1 tablespoon grated peeled fresh ginger

1 cup lager-style beer

¼ cup gochujang (Korean chile paste) or Sriracha

2 tablespoons ketchup

2 tablespoons soy sauce

2 tablespoons light or dark brown sugar

2 teaspoons Asian fish sauce

1 teaspoon toasted sesame oil

Directions at smile.amazon.com

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