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: 2people
Calories:
Author: Seasoned by Jin
Equipment
6 qt Instant Pot
Ingredients
12-13ozbulgogithinly sliced ribeye beef
6clovegarlicsliced
1largeonionchopped
1thumbsizeginger rootsliced
1mediumcarrotchopped
Sauce
4TbspKorean Soy Sauce
2Tbsprice wine
¼cup100% apple juice
⅛tspblack pepper
1-2TbspNatural Raw Cane Sugar
½TbspSesame oil
Garnish
1stalkscallionchopped
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.