Instant Pot Beef Bulgogi Recipe

Instant Pot Beef Bulgogi Recipe

Photos of Instant Pot Beef Bulgogi Recipe

How To Make Instant Pot Beef Bulgogi

Whip up this classic Korean beef bulgogi easily in your handy instant pot! It’s paired with pickled radish and gochujang mayo for a more flavorful meal.

Preparation: 25 minutes
Cooking: 40 minutes
Marinate Time: 2 hours
Total: 3 hours 5 minutes



For Beef Bulgogi:

  • 2lbbeef chuck roast,thinly sliced
  • ½medium white onion,thinly sliced
  • 3tbspgochujang
  • 1meduim asian pear,peeled and grated
  • 1tspfresh ginger,grated
  • 6garlic cloves,grated
  • cupsoy sauce
  • 2tbspsesame oil
  • 1tbspsesame seeds
  • 1tbspgranulated sugar

For Pickled Daikon Radish:

  • 1small daikon radish,peeled, halved, and thinly sliced
  • 1tbspkosher salt
  • ½cuphot water
  • ½cuprice vinegar
  • ¼cupgranulated sugar

For Gochujang Mayo:

  • 1cupmayonnaise
  • 2tbspgochujang,(red chilli paste)
  • 1tbsprice vinegar
  • 2tspsesame oil
  • ½tspkosher salt

For Serving:

  • rice,cooked, or lettuce cups

For Kimchi:

  • scallion,thinly sliced
  • sesame seed
  • carrot,shredded
  • cucumber,thinly sliced
  • egg,fried



  1. In a large bowl, combine the beef, onion, gochujang, Asian pear, ginger, garlic, soy sauce, sesame oil, sesame seeds, and sugar.

  2. Toss until the beef is well coated, then cover the bowl with plastic wrap.

  3. Transfer to the refrigerator to marinate for at least 2 hours up to 6 hours.

Pickled Daikon Radish:

  1. While the bulgogi marinates, in a large bowl, toss the daikon radish and salt together until fully coated.

  2. Let sit at room temperature for 15 minutes, until the salt has dissolved and the radish has released most of its liquid.

  3. Transfer the daikon to a mesh strainer, then rinse thoroughly with cold water.

  4. Return the drained daikon to the bowl, then add the hot water, rice vinegar, and sugar and stir until the sugar is fully dissolved.

  5. Cover with plastic wrap, then let sit at room temperature for at least 2 hours.

Gochujang Mayo:

  1. In a medium bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and salt.

  2. Set aside until ready to use.

Beef Bulgogi:

  1. Transfer the beef and its marinade to an Instant Pot.

  2. Close the lid to seal and cook on High pressure for 20 minutes.

  3. Once the 20 minutes has elapsed, allow to naturally release for 15 minutes.

  4. Turn the steam valve to venting to release the remaining pressure before opening.

  5. Arrange an oven rack at the top third of the oven, then turn on the broiler.

  6. Using a slotted spoon, transfer the beef to a baking sheet.

  7. Place the baking sheet under the broiler for 4 to 5 minutes, until slightly charred.

  8. Serve the beef immediately with the pickled daikon, gochujang mayo, and kimchi toppings, and enjoy!


  • Calories: 965.25kcal
  • Fat: 68.30g
  • Saturated Fat: 13.20g
  • Trans Fat: 0.56g
  • Monounsaturated Fat: 21.50g
  • Polyunsaturated Fat: 33.10g
  • Carbohydrates: 35.61g
  • Fiber: 4.39g
  • Sugar: 23.80g
  • Protein: 53.65g
  • Cholesterol: 167.67mg
  • Sodium: 2486.66mg
  • Calcium: 104.16mg
  • Potassium: 1301.18mg
  • Iron: 7.67mg
  • Vitamin A: 8.13µg
  • Vitamin C: 18.39mg
Want to share your experience making this Instant Pot Beef Bulgogi Recipe or have any tips to enhance the flavors? Join the discussion in the Recipe Sharing forum section!

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