Instant Pot Beef Bulgogi
featured in 31 Easy Recipes For March
Choose your own dinner adventure with this beef bulgogi! While the beef marinates, whip up pickled daikon radish and gochujang mayo for some added crunch and creamy spice. The beef is cooked in an Instant Pot until it’s super tender, then broiled for that signature char. How you serve the beef is up to you--we like it in lettuce wraps or over rice. Don’t forget to include plenty of toppings!
Betsy Carter & Andrew Pollock
Tasty Team
Total Time
3 hr 5 min
3 hr 5 min
Prep Time
25 minutes
25 minutes
Cook Time
40 minutes
40 minutes
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Total Time
3 hr 5 min
3 hr 5 min
Prep Time
25 minutes
25 minutes
Cook Time
40 minutes
40 minutes
Ingredients
for 4 servings
Beef Bulgogi
-
2 lb beef chuck roast, thinly sliced (910 g) - ½ medium white onion, thinly sliced
-
3 tablespoons gochujang - 1 meduim asian pear, peeled and grated
-
1 teaspoon fresh ginger, grated - 6 cloves garlic, grated
-
⅓ cup soy sauce (80 mL) -
2 tablespoons sesame oil -
1 tablespoon sesame seeds -
1 tablespoon granulated sugar
Pickled Daikon Radish
- 1 small daikon radish, peeled, halved, and thinly sliced
-
1 tablespoon kosher salt -
½ cup hot water (120 mL) -
½ cup rice vinegar (120 mL) -
¼ cup granulated sugar (50 g)
Gochujang Mayo
-
1 cup mayonnaise (245 g) -
2 tablespoons gochujang -
1 tablespoon rice vinegar -
2 teaspoons sesame oil -
½ teaspoon kosher salt
For Serving
- rice, cooked or lettuce cups
Kimchi
- scallions, thinly sliced
- sesame seed
- carrot, shredded
- cucumber, thinly sliced
- fried egg
Nutrition Info
Powered by- Calories 1105
- Fat 70g
- Carbs 45g
- Fiber 3g
- Sugar 36g
- Protein 76g
Estimated values based on one serving size.
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Preparation
- Marinate the bulgogi: 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. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate for at least 2 hours, up to 6 hours.
- While the beef is marinating, make the pickled daikon: 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 and rinse thoroughly with cold water.
- Return the drained daikon to the bowl and add the hot water, rice vinegar, and sugar and stir until the sugar is fully dissolved. Cover with plastic wrap and let sit at room temperature for at least 2 hours. The pickles will keep in an airtight container in the refrigerator for up to 1 week.
- Make the gochujang mayo: In a medium bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and salt. Set aside until ready to use. The mayo will keep in an airtight container in the refrigerator for up to 1 week.
- 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. Turn on the broiler.
- Using a slotted spoon, transfer the beef to a baking sheet and place under the broiler for 4–5 minutes, until slightly charred.
- Serve the beef immediately with the pickled daikon, gochujang mayo, and toppings as desired.
- Enjoy!
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Submit your recipeTips
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Lillaca Lee
this is a terrible recipe. you can NEVER fake korean food. never make this EVER
2020-02-28T02:03:51Z Helpful (122) -
Yoshabel Pactol
I excluded the asian pear because I didn't have any, substituted the gochujang with sriracha, skipped the instant pot and just sauteed in a pan instead. I served with rice, grated carrot, sliced cucumbers, and sriracha mayo and it was ABSOLUTELY DELICIOUS. I don't get why people are hating. It's a great base recipe that you can play around with.
2020-05-18T14:14:56Z Helpful (58) -
davidgerondale
It’s great! I’ve made it three times now, because I enjoy it every time. In reference to a lot of the negative reviews, who cares if it’s not the authentic Korean you claim to know, It’s good! If you’re going to be a snob, stick to the traditional recipe you so clearly have access to and let the rest of us enjoy a delicious easy to make meal.
2020-06-04T22:29:24Z Helpful (55) -
G MICKI HEAVEN
it was so nasty, please don't eat this😖
2020-03-07T22:02:50Z Helpful (45) -
Chris Hillam
So it might not be Korean and I guess you can be salty about that but it is delicious.
2020-04-04T21:39:38Z Helpful (44) -
gtyra
I loved this recipe. Mine turned out delicious. No, it’s not real Korean BBQ but a good fake! I used hot gochujang so it was extra spicy. And I served mine with rice one day and rice noodles the next.
2020-03-17T04:19:39Z Helpful (34) -
daniel_sohn
Gochujang Mayo??? GTFO!!!!🤤
2020-03-08T00:12:37Z Helpful (29) -
Sake Hirojima
absolutely killer! ik its not the real deal, but for someone who hasn't been out of the states to try the real deal yet, this is an amazing placeholder until i can try it for real!
2020-07-04T23:43:17Z Helpful (27) -
sarahmae72
This was amazingly delicious & I will definitely be making it again! I used a crockpot & cooked the beef for 8 hours on low.
2020-04-05T22:47:55Z Helpful (24) -
coachgifford
I made this but didn’t do it in the instant pot (defeats the purpose I know). Thinly sliced beef that’s had a few hours to marinate cooks incredibly well on a hot skillet. It was a hit.
2020-03-20T21:36:24Z Helpful (16) -
Karla Lee
This is a great marinade! I didn’t have pear on hand, but I grated a Fuji apple instead and it worked great!
2020-04-25T09:29:44Z Helpful (14) -
alanaj182
I love this recipe, it may not be “authentic”, but it’s delicious.
2020-08-01T00:26:09Z Helpful (12)
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