Instant Pot Korean Beef Bulgogi

Korean Beef Bulgogi is one of the most iconic dishes in Korean cuisine — known for its tender beef marinated in a sweet, savory, garlicky soy sauce mixture with subtle smokiness and depth of flavor. Traditionally grilled or cooked in a skillet, this Instant Pot version takes all of the authentic flavor and transforms it into a meal that’s simple, fast, and unbelievably delicious.

The Instant Pot tenderizes the beef beautifully, absorbs all of the marinade, and delivers a melt-in-your-mouth texture while still maintaining the bold Korean flavors you expect from bulgogi.

Whether you’re new to Korean cooking or already a fan, this recipe will easily become a weekly favorite.

Why I Love This Recipe

• It delivers restaurant-quality bulgogi with minimal effort.
• Makes even tougher cuts of beef tender and flavorful.
• The sauce is balanced — sweet, savory, tangy, and slightly spicy.
• Works beautifully for meal prep, rice bowls, wraps, tacos, and more.

Why It’s a Must-Try Dish

• Ready in under 30 minutes
• Uses pantry staples
• Kid-friendly sweetness (spice adjustability)
• Feels special and comforting, perfect for both casual dinners and guests

Time, Yield & Nutrition

Ingredients

For the Beef

• 1.5 lbs (680g) flank steak or sirloin, thinly sliced

For the Marinade / Sauce

• ½ cup soy sauce
• ¼ cup brown sugar or honey
• 2 tbsp rice vinegar or mirin
• 1 tbsp sesame oil
• 1 tbsp cornstarch (optional for thickening)
• 1 tbsp gochujang (Korean chili paste) or ½ tsp chili flakes (optional)
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• ½ cup beef broth or water
• 1 small onion, sliced
• 2 green onions, sliced
• 1 Asian pear or apple finely grated (optional but authentic)

Optional Add-Ins

• 1 cup carrots, sliced
• 1 cup mushrooms
• Sesame seeds
• Extra scallions for topping

Step-by-Step Cooking Method

1. Prepare the Beef

• Slice beef thinly across the grain for tenderness.

2. Mix the Marinade

In a bowl, combine:

✔ soy sauce
✔ brown sugar or honey
✔ garlic and ginger
✔ rice vinegar/mirin
✔ sesame oil
✔ gochujang (optional spice)
✔ grated pear/apple
✔ beef broth

3. Marinate (Optional but recommended)

Marinate beef for at least 15 minutes, up to overnight for maximum flavor.

4. Cook in Instant Pot

• Turn Sauté Mode ON.
• Add oil if needed and sauté beef lightly for 2–3 minutes.
• Add onions, mushrooms, or carrots if using.
• Pour remaining marinade into pot.

5. Pressure Cook

• Seal lid.
• Cook on High Pressure for 10 minutes.
• Allow Natural Release for 5 minutes, then quick release.

6. Thicken (Optional)

• Turn on sauté mode.
• Mix 1 tbsp cornstarch + 2 tbsp water and stir into pot.
• Simmer 2–3 minutes until sauce thickens.

How to Serve

Serve hot with:

• Steamed jasmine or sticky rice
• Korean kimchi
• Sesame seeds
• Green onions
• Pickled vegetables
• Lettuce wraps (for a low-carb version)

Also pairs great with:

• Noodles
• Air-fried dumplings
• Asian slaw

Helpful Tips

✔ Freeze meat slightly before slicing to make it easier.
✔ Marinate overnight for deep flavor.
✔ Don’t skip sesame oil — it’s key to the bulgogi taste.
✔ Add more broth if you want a saucy dish (great for rice bowls).

Recipe Variations

Freezing & Storage

Reheat: stovetop or microwave — add water if sauce thickens too much.

Special Equipment Needed

• Instant Pot (6-quart recommended)
• Sharp chef’s knife (for thin slicing)
• Mixing bowls
• Measuring cups/spoons

Conclusion

Instant Pot Korean Beef Bulgogi is bold, flavorful, melt-in-your-mouth tender, and incredibly versatile. Whether served in rice bowls, tacos, or lettuce wraps, this recipe transforms simple ingredients into a stunning meal with minimal effort. Once you try this pressure-cooked version, it may become your go-to Korean comfort dish.

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Instant Pot Korean Beef Bulgogi

Author: Anna Williams Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 480 calories

Description

Korean Beef Bulgogi is one of the most iconic dishes in Korean cuisine — known for its tender beef marinated in a sweet, savory, garlicky soy sauce mixture with subtle smokiness and depth of flavor. Traditionally grilled or cooked in a skillet, this Instant Pot version takes all of the authentic flavor and transforms it into a meal that’s simple, fast, and unbelievably delicious.

Ingredients

Scale

1/2x 1x 2x 3x

For the Beef

• 1 lbs 1.5 (680g)

For the Marinade / Sauce

• ½ cup soy sauce
• ¼ cup brown sugar or honey
• 2 tbsp rice vinegar or mirin
• 1 tbsp sesame oil
• 1 tbsp cornstarch (optional for thickening)
• 1 tbsp gochujang (Korean chili paste)
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• ½ cup beef broth or water
• 1 small onion, sliced
• 2 green onions, sliced
• 1 Asian pear or apple finely grated (optional but authentic)

Optional Add-Ins

• 1 cup carrots, sliced
• 1 cup mushrooms
• Sesame seeds
• Extra scallions for topping

Instructions

1. Prepare the Beef : Slice beef thinly across the grain for tenderness.
2. 2. Mix the Marinade : In a bowl, combine: soy sauce brown sugar or honey garlic and ginger rice vinegar/mirin sesame oil gochujang (optional spice) grated pear/apple beef broth
3. 3. Marinate (Optional but recommended) : Marinate beef for at least 15 minutes, up to overnight for maximum flavor.
4. 4. Cook in Instant Pot : Turn Sauté Mode ON. Add oil if needed and sauté beef lightly for 2–3 minutes. Add onions, mushrooms, or carrots if using. Pour remaining marinade into pot.
5. 5. Pressure Cook : Seal lid. Cook on High Pressure for 10 minutes. Allow Natural Release for 5 minutes, then quick release.
6. 6. Thicken (Optional) : Turn on sauté mode. Mix 1 tbsp cornstarch + 2 tbsp water and stir into pot. Simmer 2–3 minutes until sauce thickens.

Keywords: Instant Pot Korean Beef Bulgogi