Bulgogi or Korean marinated steak is over a thousand years old. Only a dish that wonderfully delicious could survive hundreds and hundreds of years. So when fellow food blogger Amy from KimChiMom suggested I make her Korean marinated beef (bulgogi) I was all in. It’s adjusted to work for our family but this Instant Korean Marinated Beef (Bulgogi) is loved by all.
Amy’s bulgogi is grilled but hubby is the “King of the Grill,” so I had to work in my wheelhouse. I decided such a dish needed the royal treatment, so I put it in the Instant Pot. I know, I know … but I told you this Summer was going to be an Instant Pot Summer so I could get some quality time with my littles.
Not to mention, if I didn’t put my Instant Pot to work I would have to cook 2 to 3 times a day everyday. For this dish to work in the pressure cooker I had to make some changes. I love to make dishes as authentic as possible but it’s also very important to use what we have in our house. Another reason I decided to use the Instant Pot was because I didn’t have the cut of meat Amy recommended (prime ribeye) so it was probably best that I put the roast in the Instant Pot. If not cooked properly beef butt roast can be tough. The pressure cooker achieved that soft, melt in your mouth consistency.
Instant Pot Korean Marinated Beef (Bulgogi)
Makes 6 servings
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 1/4 cup sesame oil
- 4 green onions, chopped (reserve half)
- 5 cloves garlic, minced
- 2 pounds beef butt roast, cubed or sliced
- 1/2 cup beef stock
- 1 teaspoon fresh ginger, grated
- squeeze lime juice
- 1/2 pound string beans (optional)
Tools: large bowl, pressure cooker
Season beef with salt, garlic powder, onion powder and pepper.
Mix soy sauce, brown sugar, sesame oil, green onions and garlic in a bowl.
Add chopped or sliced beef to soy mixture and marinate for an hour.
Place beef in Instant Pot/pressure cooker and pour in marinade and beef stock.
Add string beans, if using.
Add ginger and a squeeze of lime.
Press the Meat/Stew button and make sure timer show 35 minutes.
Once finished allow to natural pressure release (NPR).
And it’s done. Yum!!
Garnish with green onions and serve over rice. You know me, I added some spice since we still had some Thai chiles. Of course, you could serve it on lettuce to make the dish a bit lighter.
This is such a great dish, with such a depth of flavor. Your whole family with love it.
What other cuts of beef do you think would work with this dish?
If you liked this recipe, you should also try my pork egg rolls. I promise it’s delicious.