Instant Pot Beef Bulgogi Recipe By Tasty

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INSTANT POT BEEF BULGOGI RECIPE BY TASTY



Instant Pot Beef Bulgogi Recipe by Tasty image

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!

Provided by Betsy Carter

Categories     Lunch

Time 3h5m

Yield 4 servings

Number Of Ingredients 26

2 lb beef chuck roast, thinly sliced
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
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 tablespoon granulated sugar
1 small daikon radish, peeled, halved, and thinly sliced
1 tablespoon kosher salt
½ cup hot water
½ cup rice vinegar
¼ cup granulated sugar
1 cup mayonnaise
2 tablespoons gochujang
1 tablespoon rice vinegar
2 teaspoons sesame oil
½ teaspoon kosher salt
rice, cooked or lettuce cups
scallion, thinly sliced
sesame seed
carrot, shredded
cucumber, thinly sliced
fried egg

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!

Nutrition Facts : Calories 1105 calories, Carbohydrate 45 grams, Fat 70 grams, Fiber 3 grams, Protein 76 grams, Sugar 36 grams

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY



Bulgogi (Korean BBQ Rib Eye) Recipe by Tasty image

Can't get enough of BTS? Try one of J-Hope's favorite foods: Bulgogi (Korean BBQ Rib Eye). It's one of the most popular types of Korean barbecue meats and goes great with rice. You can't go wrong with bulgogi!

Provided by Jasmine Pak

Categories     Lunch

Time 4h20m

Yield 4 servings

Number Of Ingredients 13

3 lb marbled rib eye steak, thinly sliced
1 medium white onion, roughly chopped, plus 1, thinly sliced, divided
1 asian pear, peeled, cored, and chopped
10 cloves garlic
1 piece ginger, peeled
½ cup light brown sugar
½ cup soy sauce
⅓ cup sesame oil
2 teaspoons freshly ground black pepper
4 green onions, roughly chopped, plus 1, chopped, divided
vegetable oil, for cooking
2 teaspoons toasted sesame seeds
white rice, for serving (optional)

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!

Nutrition Facts : Calories 1274 calories, Carbohydrate 32 grams, Fat 89 grams, Fiber 2 grams, Protein 88 grams, Sugar 23 grams

INSTANT POT BEEF BULGOGI RECIPE BY TASTY



Instant Pot Beef Bulgogi Recipe by Tasty image

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!

Provided by Betsy Carter

Categories     Lunch

Time 3h5m

Yield 4 servings

Number Of Ingredients 26

2 lb beef chuck roast, thinly sliced
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
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 tablespoon granulated sugar
1 small daikon radish, peeled, halved, and thinly sliced
1 tablespoon kosher salt
½ cup hot water
½ cup rice vinegar
¼ cup granulated sugar
1 cup mayonnaise
2 tablespoons gochujang
1 tablespoon rice vinegar
2 teaspoons sesame oil
½ teaspoon kosher salt
rice, cooked or lettuce cups
scallion, thinly sliced
sesame seed
carrot, shredded
cucumber, thinly sliced
fried egg

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!

Nutrition Facts : Calories 1105 calories, Carbohydrate 45 grams, Fat 70 grams, Fiber 3 grams, Protein 76 grams, Sugar 36 grams

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