Instant Pot Korean Bulgogi Beef & Rice
Instant Pot Korean Bulgogi Beef & Rice is an irresistible one-pot meal that brings the vibrant flavors of Korea to your dinner table. Tender marinated beef is cooked to perfection in the Instant Pot and served over fluffy jasmine rice, all infused with a rich blend of sweet and savory notes. This quick and easy dish is perfect for busy weeknights or special gatherings, ensuring satisfaction for the whole family.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Korean
Ingredients
Scale
- 1 lb thinly sliced ribeye or sirloin
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup jasmine rice
- 1 cup water
Instructions
- 1. Marinate the Beef: In a bowl, combine beef, soy sauce, brown sugar, sesame oil, garlic, and ginger. Let it marinate for at least 30 minutes.
- 2. Sauté: Set your Instant Pot to sauté mode. Add oil and brown the marinated beef for about 5 minutes.
- 3. Add Rice and Water: Pour in rinsed jasmine rice and water; stir gently.
- 4. Pressure Cook: Secure the lid and set to manual high pressure for 10 minutes.
- 5. Release Pressure: Allow natural release for 10 minutes before quick releasing any remaining pressure.
- 6. Serve: Fluff the rice and serve the bulgogi over it. Garnish as desired.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
Keywords: - For added flavor, garnish with green onions or sesame seeds. - Substitute beef with chicken or tofu for variations. - Store leftovers in an airtight container in the fridge for up to three days.