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5 from 1 vote

Instant Pot Bulgogi Jjim

For this dish, bulgogi texture is elevated to another level while the flavor remains the same! The meat is so tender, moist and just melts in your mouth while the generous amount of savory sauce compliments so well together!! The steps to making this dish is gonna knock you socks off!!
Course: Dinner, Main Course, meat
Cuisine: Korean, korean fusion
Servings: 2 people
Calories:
Author: Seasoned by Jin

Equipment

  • 6 qt Instant Pot

Ingredients

  • 12-13 oz bulgogi thinly sliced ribeye beef
  • 6 clove garlic sliced
  • 1 large onion chopped
  • 1 thumbsize ginger root sliced
  • 1 medium carrot chopped

Sauce

  • 4 Tbsp Korean Soy Sauce
  • 2 Tbsp rice wine
  • ¼ cup 100% apple juice
  • tsp black pepper
  • 1-2 Tbsp Natural Raw Cane Sugar
  • ½ Tbsp Sesame oil

Garnish

  • 1 stalk scallion chopped
  • sesame seeds

Instructions

  • Wash meat in cold water a few time, Drain out water and pat dry excess moisture with paper towel. Place it into a mixing bowl and set aside.
  • In a separate small bowl, combine the sauce ingredients and mix well. Pour into the meat bowl. Marinate the meat gently with hand. Set aside.
  • Chop and slice all veggies and place them into Instant Pot. Place the meat on top and give it a mix.
  • Cover the Instant Pot with lid and press the meat/stew function/Low pressure/18min. When time is done, open lid carefully.
  • Press Saute mode on high for 4minutes. While simmering, separate the meat as needed and stir gently. Add more salt and pepper as needed. Garnish with scallion and sesame seeds.
  • Serve hot with rice and side dishes.
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