Name: Instant Pot Beef Bulgogi Recipe
Prep time: 25 min
Cook time: 40 min
Yield: 4
Ingredients: For Beef Bulgogi:; 2 lb beef chuck roast; ½ medium white onion; 3 tbsp gochujang; 1 meduim asian pear; 1 tsp fresh ginger; 6 garlic cloves; ⅓ cup soy sauce; 2 tbsp sesame oil; 1 tbsp Sesame seeds; 1 tbsp granulated sugar; For Pickled Daikon Radish:; 1 small daikon radish; 1 tbsp kosher salt; ½ cup hot water; ½ cup rice vinegar; ¼ cup granulated sugar; For Gochujang Mayo:; 1 cup mayonnaise; 2 tbsp gochujang; 1 tbsp rice vinegar; 2 tsp sesame oil; ½ tsp kosher salt; For Serving:; rice; For Kimchi:; scallion; sesame seed; Carrot; cucumber

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

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:

In a large bowl, combine the beef, onion, gochujang, Asian pear, ginger, garlic, soy sauce, sesame oil, sesame seeds, and sugar.
Toss until the beef is well coated, then cover the bowl with plastic wrap.
Transfer to the refrigerator to marinate for at least 2 hours up to 6 hours.

Pickled Daikon Radish:

While the bulgogi marinates, in a large bowl, toss the daikon radish and salt together until fully coated.
Let sit at room temperature for 15 minutes, until the salt has dissolved and the radish has released most of its liquid.
Transfer the daikon to a mesh strainer, then rinse thoroughly with cold water.
Return the drained daikon to the bowl, then add the hot water, rice vinegar, and sugar and stir until the sugar is fully dissolved.
Cover with plastic wrap, then let sit at room temperature for at least 2 hours.

Gochujang Mayo:

In a medium bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and salt.
Set aside until ready to use.

Beef Bulgogi:

Transfer the beef and its marinade to an Instant Pot.
Close the lid to seal and cook on High pressure for 20 minutes.
Once the 20 minutes has elapsed, allow to naturally release for 15 minutes.
Turn the steam valve to venting to release the remaining pressure before opening.
Arrange an oven rack at the top third of the oven, then turn on the broiler.
Using a slotted spoon, transfer the beef to a baking sheet.
Place the baking sheet under the broiler for 4 to 5 minutes, until slightly charred.
Serve the beef immediately with the pickled daikon, gochujang mayo, and kimchi toppings, and enjoy!