Korean Beef Bulgogi Recipe in the Instant Pot
Korean Beef Bulgogi Recipe made with tender and juicy marinated pieces of beef. All of the sweet and savory Korean flavors of the bulgogi beef from the undertones of the pear, brown sugar, and soy sauce.
Servings 6 Servings
Calories 502kcal
Equipment
Ingredients
- 2 pounds Steak thinly cut (see notes on cut of steak)
- 1 small Pear peeled and grated
- 1 tablespoon Brown sugar
- 1/4 cup Soy sauce
- 3 cloves Garlic minced
- 1 tablespoon Fresh Ginger grated
- 1 tablespoon Gochujang paste
- 2 tablespoons Vegetable oil
- 3 Green onions roughly chopped
- 1 teaspoon Sesame seeds (optional) for garnish
Instructions
- Using a gallon size Ziploc bag, combine the steak, pear, brown sugar, soy sauce, minced garlic, ginger, and gochujang paste.
- Remove the air and tightly seal the bag. Massage the bag to combine and cover the steak with the marinade.
- Refrigerate the steak for at least two hours, up to 24 hours if time permits.
- Put the Instant Pot on the saute mode. Add the vegetable oil and let it heat up (2-3 minutes). Place the meat in an even layer and saute for 2 minutes per side. Remove the meat and set aside. Continue sauteing until all of the meat is browned.
- Place all of the meat back into the Instant Pot and set it to the meat setting for 20 minutes. Once it is done, mix in the green onions.
- Garnish with the sesame seeds.
Notes
Ribeye steak is ideal for this recipe, however, virtually any cut of steak will suffice as long as it is cut as thin as possible.
Cut steak in 1/4" strips or smaller.
See post for stovetop method.
Nutrition
Serving: 1 | Calories: 502kcal | Carbohydrates: 10g | Protein: 41g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 17g | Cholesterol: 147mg | Sodium: 814mg | Fiber: 1g | Sugar: 6g