
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.
Serves:
Ingredients
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
- ⅓cupsoy 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
Instructions
Marinate:
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In a large bowl, combine the beef, onion, gochujang, Asian pear, ginger, garlic, soy sauce, sesame oil, sesame seeds, and sugar.
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Toss until the beef is well coated, then cover the bowl with plastic wrap.
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Transfer to the refrigerator to marinate for at least 2 hours up to 6 hours.
Pickled Daikon Radish:
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While the bulgogi marinates, in a large bowl, toss the daikon radish and salt together until fully coated.
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Let sit at room temperature for 15 minutes, until the salt has dissolved and the radish has released most of its liquid.
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Transfer the daikon to a mesh strainer, then rinse thoroughly with cold water.
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Return the drained daikon to the bowl, then add the hot water, rice vinegar, and sugar and stir until the sugar is fully dissolved.
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Cover with plastic wrap, then let sit at room temperature for at least 2 hours.
Gochujang Mayo:
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In a medium bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and salt.
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Set aside until ready to use.
Beef Bulgogi:
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Transfer the beef and its marinade to an Instant Pot.
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Close the lid to seal and cook on High pressure for 20 minutes.
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Once the 20 minutes has elapsed, allow to naturally release for 15 minutes.
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Turn the steam valve to venting to release the remaining pressure before opening.
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Arrange an oven rack at the top third of the oven, then turn on the broiler.
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Using a slotted spoon, transfer the beef to a baking sheet.
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Place the baking sheet under the broiler for 4 to 5 minutes, until slightly charred.
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Serve the beef immediately with the pickled daikon, gochujang mayo, and kimchi toppings, and enjoy!
Nutrition
- 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
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