Description
Indulge in the vibrant flavors of Instant Pot Spicy Korean Bulgogi, featuring tender marinated beef in a bold, spicy-sweet sauce. Perfect for weeknight dinners or gatherings!
Ingredients
Scale
- 2–3 pounds beef shoulder, thinly sliced
- 3 tablespoons gochujang (Korean red chili paste)
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, sliced
- 2 tablespoons toasted sesame seeds
Instructions
- 1. In a bowl, whisk together gochujang, soy sauce, brown sugar, minced garlic, and grated ginger until smooth.
- 2. Place the sliced beef in a bowl or zip-top bag. Pour the marinade over the beef and ensure it's fully coated. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
- 3. Set your Instant Pot to sauté mode. Add a splash of oil and sear the marinated beef until browned (about 5 minutes).
- 4. Pour any remaining marinade over the beef in the Instant Pot. Seal the lid and set to pressure cook on high for 30 minutes.
- 5. After cooking, carefully use the quick release method to release steam from the pot.
- 6. Open the lid and serve warm with rice or lettuce wraps, garnished with sliced green onions and sesame seeds.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 310
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg
Keywords: - For added nutrition, incorporate bell peppers or carrots into the mix. - Adjust spice levels by varying the amount of gochujang based on your preferences. - Marinating overnight enhances flavor depth.