Instant Pot Korean Beef Bulgogi combines sautéed veggies, lean ground beef, and a sweet and tangy sauce. Easy to make, it’s a lightened-up, gluten-free take on a popular Asian dish the whole family will love! Stovetop option, too.
Personal Note – The first time I tasted Bulgogi, I’ll admit, I stumbled over the pronunciation (and probably butchered it a bit!). But the flavor? Unforgettable. I tried it at a little local spot that did Bulgogi sandwiches (this was before my gluten free days), and from the first bite, I knew I wanted to try recreating something more substantial at home. Of course, I wanted it to be gluten-free and easier, too—something that didn’t need hours of marinating. So, the Instant Pot and Liz’s cookbook came to the rescue!
This Korean ground beef bulgogi recipe is a variation of the traditional version, offering an easy, budget-friendly option that still captures the flavors of classic bulgogi!
What Is Bulgogi?
Bulgogi is a popular Korean BBQ dish that translates to “fire meat.” Traditionally, it is made with high-quality, thinly sliced beef such as ribeye or sirloin.
The beef is marinated in a sweet and tangy soy sauce mixture. Then, it is cooked on a barbecue or stovetop griddle. Thanks to the marinating process, it cooks quickly and turns out incredibly flavorful and tender.
Ingredients You’ll Need
Below is an overview of the ingredients and instructions to make this Instant Pot Korean beef recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Low-Sodium Gluten-Free Soy Sauce – This forms the base of the marinade, tenderizing the beef and creating a salty, umami flavor. I use tamari or coconut aminos.
- Rice Wine Vinegar – Adds a subtle sweetness and tang.
- Brown Sugar – Coconut palm sugar or a sugar substitute will also work.
- Sesame Oil – A little goes a long way to add a delicious nutty taste.
Ingredient Swap: If you can’t find it or don’t want to use sesame oil, any neutral oil such as light olive oil or avocado oil will work.
- Ginger – Use one teaspoon of ground ginger or one tablespoon of fresh ginger.
- Lean Ground Beef – I recommend using 90% lean or leaner to prevent your Instant Pot bulgogi from being greasy. Note: Lean ground beef is ideal for a less greasy sauce. Using 80-85% ground beef will produce more fat, which can make the sauce overly greasy since it doesn’t require draining.
- Veggies – Onion, garlic, and red bell peppers add lots of flavor and nutrients and a pop of color.
Note: Traditional Korean beef bulgogi recipes include Asian pears to add sweetness. Feel free to include them if you can find them in a store near you!
- Gochujang Sauce – A spicy red sauce, you can typically find this in the Asian section of your local grocery store. Or, substitute ½ to 1 teaspoon of red pepper flakes.
Tips Before You Begin
- Avoid the burn notice. Make sure to deglaze the pan after cooking the beef and veggies. Otherwise, the dish is likely to burn!
- Adjust the consistency. If the sauce is too thick for your liking, thicken it with a slurry. (See recipe card below for details.)
- Reduce the sodium in the sauce. If you prefer a less salty taste or need to use less sodium for dietary reasons, mix ¼ cup water into the sauce mixture before cooking.
How to Make Instant Pot Beef Bulgogi
- Prepare the sauce. Whisk the tamari or soy sauce, rice wine vinegar, sugar, sesame oil, and ginger in a small bowl.
- Brown the beef. Set the Instant Pot to “Sauté,” and add the ground beef and oil if using. Cook until the beef is no longer pink, and drain the excess fat.
Note: If there’s less than a tablespoon of oil, there’s no need to drain it from the pot!
- Sauté the veggies. Add the onion, garlic, and bell pepper, and continue to cook until the peppers soften. Then, hit “Cancel.”
- Mix. Add the tamari sauce and optional gochujang sauce, and deglaze the pan, scraping up any browned bits on the bottom. This helps prevent the burn notice from triggering!
- Pressure cook. Secure the lid, and set the pressure release valve to sealing (NOT vent). Pressure cook for 4 minutes. Then, naturally or manually release the pressure.
- Thicken. Stir in an arrowroot or cornstarch slurry if needed to thicken the sauce. Then, set the pressure cooker to “Sauté,” and let the sauce and meat heat until the mixture begins to sizzle. Continue to cook for another minute, stirring frequently. Turn off the “Sauté” function, and keep the mixture warm. This thickens the sauce and prevents it from burning. Enjoy!
Stovetop Option
No Instant Pot? No problem! You can easily make Korean ground beef bulgogi on the stovetop instead. Follow our step-by-step instructions below:
- Whisk the sauce ingredients in a small bowl.
- Add the oil to a large skillet, and sauté the veggies over medium heat until fragrant and the peppers soften.
- Add the ground beef, and cook until it’s no longer pink, breaking it up as it cooks. Drain the excess fat as needed.
- Stir in the sauce, and let the mixture simmer until it heats through and thickens.
- Serve warm with green onion, chopped cilantro, and sesame seeds for garnish.
Serving Suggestions
I love to serve this recipe in rice bowls over white rice topped with green onions, chopped cilantro, and sesame seeds! However, it’s also great with rice noodles or quinoa. Or, for a low-carb option, try serving it over cauliflower rice. Add crunchy vegetables like cabbage or cucumbers on the side for a refreshing taste!
Or, you can spoon the beef mixture into gluten-free tortillas to make Korean beef tacos.
More of Our Favorite
Gluten-Free Instant Pot Recipes
Storage Questions
Stored in an airtight container, leftovers will stay fresh in the fridge for 3-4 days.
Yes! Once cool, transfer leftovers to a freezer-safe container, and freeze for up to 3 months.
Warm individual portions in the microwave. Or, head a larger amount in a skillet over medium heat on the stove.
Instant Pot Korean Beef Bulgogi (Stovetop Option)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Skip the take-out, and make this Instant Pot Korean beef bulgogi recipe with a handful of ingredients for a gluten-free comfort food. Stovetop option.
Ingredients
- ¼ cup low-sodium gluten free soy sauce (tamari) or coconut aminos
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons packed brown sugar, coconut palm sugar, or sugar substitute
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger or 1 Tablespoon freshly grated ginger
- 1 ¼ pounds lean ground beef (preferably 90% lean)
- ½ small onion, chopped
- 1 teaspoon minced garlic
- 1 large red bell pepper, thinly sliced *traditional uses asian pear to add sweetness
- 2 teaspoons to 1 Tablespoon gochujang sauce or ½ – 1 teaspoon red pepper flakes (optional)
Garnishes
- 2 green onions, finely chopped
- Cilantro, optional
- Toasted sesame seeds, optional
Instructions
- Prepare sauce ingredients: In a small bowl, whisk together tamari or soy sauce, rice wine vinegar, sugar, sesame oil, ginger. Set aside.
- Brown the beef and saute the veggies. Press Saute (HIGH) on the Instant Pot and add the ground beef. Cook beef until it loses the pink color. Drain the excess fat if there is more than 1 tablespoon left. Add in the onion, garlic, and bell peppers. Continue to cook for 3-4 more minutes until peppers are softened. When finished, press CANCEL.
- Mix in the sauce and optional gochujang sauce then deglaze the pot, scraping the bottom of the pot so that nothing is sticking to avoid getting a BURN notice.
- Secure the lid. Ensure the vent is set to sealing (NOT vent). Select MANUAL mode and pressure cook for 4 minutes on HIGH. When the cooking completes and allow the pressure to release naturally or manually release.
- Remove the lid, stir. If the sauce is too thin for your liking, thicken with a slurry (instructions below).
- After pressure cooking is complete, mix 1 tablespoon cornstarch or arrowroot starch with cold water making a slurry. Slowly add that to the meat and sauce and stir. Turn the saute button on and let the sauce and meat heat until it starts to sizzle. Stir and cook for 1 minute. Then turn off the saute button and keep warm. The sauce will thicken after about 5 minutes on warm. This method prevents the burn method as well.
- Portion into bowls. Serve over ½ cup of cooked rice or cauliflower rice. Garnish as desired with green onion, sesame seeds, and optional cilantro.
- Store in an airtight container in the fridge for up to 3 days.
Stove Top
- Prepare sauce ingredients: In a small bowl, whisk together tamari or soy sauce, rice wine vinegar, sugar, sesame oil, ginger. Set aside.
- In a large skillet, add 1 tablespoon oil, garlic, onion, and bell pepper and sauté for a couple minutes until they’re nice and fragrant and the peppers are softened. Add ground beef and cook until browned and no longer pink, about 3-5 minutes, making sure to mix up the beef as it cooks; drain excess fat.
- Stir in sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes or until sauce is reduced and thickens. Garnish with green onion, chopped cilantro, and sesame seeds, if desired.
- To thicken sauce (optional, but recommended), add slurry. Mix 1 tablespoon cornstarch or arrowroot starch with cold water making a slurry. Slowly add that to the meat and sauce and stir. Turn the heat up to medium-high until the sauce and meat starts to sizzle. Stir and cook for 1 minute. Then turn off the heat. The sauce will thicken after about 5 minutes on warm.
Notes
Tip for a less salty sauce and/or reduced sodium – Mix ¼ cup water into the sauce mix before cooking. Cook according to directions and then add the slurry to thicken after pressure cooking.
- Prep Time: 10 min
- Cook Time: 10 minutes
- Category: dinner
- Method: pressure cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (meat and sauce only)
- Calories: 251
- Sugar: 9.5 g
- Sodium: 567.6 mg
- Fat: 6.8 g
- Saturated Fat: 2.4 g
- Carbohydrates: 12.8 g
- Fiber: 1.3 g
- Protein: 32.9 g
- Cholesterol: 84.8 mg
Thanks for your honesty shay. This isn’t my recipe though. I’m sharing the instant pot version from my friends Instant pot for dummies cookbook (to support her). I will definitely let her know! We can test again. I don’t think I got a burn notification when I used the smaller pot. But it just might need more water for the the sauce. The star reviews either help me or hurt me. I understand the IP recipe is two stars but hopefully we can get the stars back up after we retest.
We started adding 1 T of gochujang (sweet/savory Korean red chili paste, available at many supermarkets and even Target) to the pot once everything has finished cooking. Stir well, and serve on rice or whatever you choose. It really gives some extra zing, and feels more authentically Korean that way. It won’t be bland! Maybe start with 1 teaspoon and work up from there.
Oh those are great tips! Thank you!
Sorry to hear that monique. This recipe is from my friend Liz’s new instant pot cookbook. Did you use the exact ingredients given? I’ve made this extra spicy by mixing in sriracha! Also, I found that if i have time to cook it on the stove top, then the flavors meld together better. Just a thought!
This was really good – my husband totally loved it! BUT…I got a “burn” notice on my IP. So I turned it off, deglazed the bottom of the pot, and tried again. And got a second “burn” notice! By that time, though, we thought it was cooked through so we turned it off and just ate it. What am I doing wrong? I didn’t want to add water because there is enough liquid and I didn’t want the sauce to get too thin. Would appreciate your insights!
Totally been there. I usually just let it “burn” then deglaze or add more broth, about 1/4 c then cook. I think you did the right thing by deglazing. It just burned because the sugar caramelize the sauce quicker than normal. When I cook this on the stop top, it never happens (burning). Here are some great tips, just in case. https://www.pressurecookrecipes.com/instant-pot-burn/
Mamas tang spicy Asian sauce is great and tasty … adding to the menu this week
wonderful dish, thank you, and will serve with cauliflower rice as you suggest as an optioni instead of white rice, thank you!
Keep me posted!
Loved using my instant pot for this! Came out so tasty!
So glad to hear that Suzy!
Not only is this recipe amazing, but it’s full of healthier options such as monkfruit and coconut aminos. I love how the flavors tie in perfectly!
It’s definitely a favorite for us! Thanks, Katie!
This is so delicious! I love that it is an Instant Pot recipe. It is incredibly tasty and easy to prepare!
This was a huge hit at my house! My kids loved it!
This is SO SO delicious! I love how easy it is to make in my Instant Pot!
Used my 6 quart instant pot and followed the directions exactly and got a burn notice. We stopped the cooking and ate it as is considering everything was already cooked. When I’m making an instant pot meal, I don’t wanna have to deglaze and mess around with it. I want it to Be quick and easy, Set it and forget it kind of thing. Is there any anyway to make it like this? flavour was fantastic and we Did really enjoy it despite the burn warning.
Hi Jaiden! So sorry to hear about the burn notice. This is a recipe from our friend’s instant pot cookbook, we just adapted it to be gluten-free. We will look into retesting so we can avoid that burn notice. Thanks for feedback! Stay tuned.
This recipe is one of our family favorites! We tried your twist and it was delicious! Thanks so much for supporting the book Lindsay!!
And thank you for an amazing instant pot guide! OMG we love it! WELL DONE!