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4.96 from 44 votes

Instant Pot Korean Beef Bowls

Instant Pot Korean Beef Bowls are the perfect thing to make when you're looking for something quick and easy for dinner! Load everything into your favorite bowl or wrap it all up in a tortilla if a burrito is more your thing!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: 30 Minute Meals
Keyword: beef bowls, beef bulgogi, bulgogi, bulgogi beef, instant pot, kimchi, korean, korean bbq, Korean beef, korean food, pressure cooker, rice bowl
Servings: 8 -10 servings
Author: Marzia

Ingredients

Blend:

  • 1/2 an Asian pear or 1 bosc pear
  • 8 cloves garlic
  • 2- inch knob of ginger sliced
  • 1/2 small yellow onion cut into quarters

Instant Pot:

  • 2- 2 1/2 pounds lean stew meat cut into 1 ½ inch pieces
  • 1/4 cup water
  • 6 tablespoons low sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 2 teaspoons gochujang or sriracha
  • 1/2 teaspoon black pepper

Instructions

  • Blend: Combine the ingredients listed in the 'blend' section in a food processor or blender until a smooth paste forms. If you do this in a blender, use the 1/4 cup of water listed under 'instant pot' also.
  • Instant Pot: Add the prepared mixture to the IP along with the all the remaining listed ingredients. Cover the IP make sure it is sealed. Cook the Korean Beef on manual,  high pressure for 35 minutes. When it's done, do a quick pressure release. Shred the meat if desired to use in burritos, I leave it as is for bowls!
  • Burrito: to make a burrito, spread sriracha mayo on a warm flour tortilla, top with cooked rice, shredded meat, lettuce leaves, kimchi, chopped peanuts, cilantro, and a squeeze of lime.
  • Bowls: to make a bowl, add cooked rice to your bowl, along with the prepared meat, kimchi, chopped peanuts, cilantro, a fried or half boiled egg. Sprinkled with scallions or toasted sesame seeds!

Notes

  • The stew meat can also be replaced with a trimmed chuck roast or top sirloin cut into 1 1/2 inch cubes. Keep in mind, using a different it of meat may change the cooking time slightly.
  • To make your own sriracha mayo: combine 1/2 cup mayonnaise, 2-3 tablespoons sriracha sauce, 1 teaspoon sugar, and 1 teaspoon soy sauce in a bowl and stir until completely mixed. Use immediately or refrigerate until needed. Will last about 5 days in the refrigerator.
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