As I mentioned in a previous post, I (like thousands of other people during the Pandemic) bought an Instant Pot. I kept seeing friends of mine posting on social media about how easy, quick, and tasty food was in this contraption. Needing to understand what the hype was all about, I purchased one and it was a fantastic decision!
If you are on the fence about buying an Instant Pot, jump over that fence with both feet and give it a go!
I found this recipe as a video on Instagram. The end result of this dish looked so good, I just had to make it. The video has the Bulgogi served in a bowl with a fried egg, avocado, kimchi, and pickled daikon radish as accompaniments. Don’t stop reading now, just because I used a couple of words that you have never made before! Hang with me for just a couple more minutes!
I knew that my family would not eat the fried egg, nor would they eat the pickled daikon radish-so I kept the recipe for the Bulgogi and served it with rice and leaves from a Boston lettuce. The flavors were so fantastic!
The lesson I want you to think about here is if you see a recipe that you like part of, but don’t want to commit to all the recommendations for the entirety of the dish, give the part that appeals to you a try! Try something new!
The below recipe is for the Beef Bulgogi in the Instant Pot. Now, I will also include the pickled daikon radish and the gochujang mayo. But if this is not your jam, just make the Bulgogi and you will be so glad that you did. When I make this next time, I am going to serve it with a fried egg for Rick and me, and I am even going to serve it with avocado.
Try something new and until then, stay sassy friends.
Instant Pot Bulgogi Beef
- Instant Pot/Pressure Cooker
- 2 lbs Beef Chuck Roast I used Stewing Beef as it is already chopped, then I chopped it into smaller chunks.
- 1/2 White Onion Thinly sliced
- 3 tbsp Gochujang this is a paste that is packed with flavour.
- 1 Pear Peeled and grated.
- 6 cloves Garlic Grated/minced
- 1 tsp Fresh Ginger Grated/minced
- 1/2 cup Soy Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Sesame Seeds
- 1 tbsp White Sugar
- 1 Daikon radish Peeled, halved, thinly sliced
- 1 tbsp Salt
- 1/2 cup Hot Water
- 1/2 cup Rice Vinegar
- 1/4 cup White Sugar
- 1 cup Mayo
- 2 tbsp Gochujang
- 1 tbsp Rice Vinegar
- 2 tsp Sesame Oil
- 1/2 tsp Salt
- Marinate the Bulgogi-In a large bowl, combine beef, onion, gochujang, pear, ginger, garlic, soy sauce, sesame oil, sesame seeds and sugar. Toss to coat. Refrigerate for 2-6 hours.
- To make the pickled Daikon-In a large bowl, toss daikon and salt together until fully coated. Sit at room temp for 15 minutes. Place daikon in a strainer and rinse thoroughly with cold water. Return daikon to bowl and add hot water, rice vinegar and sugar. Stir until sugar is fully dissolved. Sit at room temp for 2 hours.
- To make the Gochujang mayo-In a medium bowl, whisk together mayo, gochujang, rice vinegar, sesame oil and salt. Set aside.
- Back to the Beef Bulgogi-Transfer beef and marinade to Instant Pot. Close lid and cook on high pressure for 20 minutes. Allow to naturally release for 15 minutes. Turn on your broiler. Once the 15 minutes have passed, turn the steam valve on your Instant Pot to release. With the oven rack at the top third of the oven, transfer beef to a baking sheet using a slotted spoon and broil for 4 minutes.
- To assemble-Option A: serve with rice and Boston Lettuce leaves. Scoop bulgogi on rice or in leaves.To assemble-Option B: serve Bulgogi in a bowl with picked daikon, avocado on the side, a fried egg on top and drizzle with gochijang mayo.