Instant Pot Beef Bulgogi Recipe By Tasty Food

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

Steps:

• Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
• In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
• Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
• Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1-2 minutes, until browned on the other side.
• Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
• Enjoy!

INSTANT POT GROUND BEEF BULGOGI

Steps:

• Add the oil, garlic and ginger to the Instant Pot. Press the sauté button and sauté for 2-3 minutes.
• Add the ground beef to the pot and cook until mostly brown.
• Add the remaining ingredients to the pot and mix well.
• Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
• Open the valve to quick release pressure.
• If the meat released a lot of liquid, press the sauté button to boil off any extra liquid.
• Stir the green onions, sesame oil and sesame seeds into the pot and serve.

INSTANT POT BEEF BULGOGI RECIPE BY TASTY

Steps:

• 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!