How To Make Instant Pot Korean Bulgogi Recipe
Savory, sweet, and tender Korean beef bulgogi made in the Instant Pot.
Serves:
Ingredients
- 1.5 lbs. of thinly sliced rib-eye beef
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar
- 1/4 cup of sesame oil
- 1/4 cup of rice wine (or mirin)
- 5 cloves of garlic, minced
- 1 tbsp of grated ginger
- 2 tbsp of gochujang (optional)
- 1/4 cup of chopped green onions
- 1/2 tsp of black pepper
- sesame seeds and additional green onions for garnish
Instructions
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In a large bowl, mix together soy sauce, brown sugar, sesame oil, rice wine, garlic, ginger, gochujang (optional), green onions, and black pepper.
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Add the beef to the bowl and mix well until the slices are coated evenly with the marinade.
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Pour the beef and the marinade into the Instant Pot. Close the lid and make sure the vent is in the sealing position.
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Set the Instant Pot to the meat/stew setting on high pressure for 35 minutes.
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Once the cooking is complete, allow the pressure to release naturally for at least 15 minutes before quick releasing the remaining pressure.
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Serve the bulgogi over rice and garnish with sesame seeds and additional green onions.
Nutrition
- Calories : 559kcal
- Total Fat : 39g
- Saturated Fat : 11g
- Cholesterol : 134mg
- Sodium : 2029mg
- Total Carbohydrates : 15g
- Dietary Fiber : 1g
- Sugar : 10g
- Protein : 34g
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