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