Easy Instant Pot Korean Beef Bulgogi That Melts in Your Mouth

Name: Easy Instant Pot Korean Beef Bulgogi That Melts in Your Mouth
Prep time: 30 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 pound Thinly sliced beef ribeye (Choose well-marbled cuts for tenderness.); 1/3 cup Soy sauce (The umami backbone.); 2 tablespoons Brown sugar (Adds sweetness.); 4 cloves Garlic (Freshly minced.); 2 tablespoons Sesame oil (For authentic flavor.); 1/2 cup Grated Asian pear (Tenderizes beef naturally.); 2 stalks Green onions (Sliced thin for freshness.); 1 tablespoon Fresh ginger (Grated for flavor.); 1/2 teaspoon Red pepper flakes (Optional for heat.); 2 cups Steamed jasmine rice (The base for bulgogi.); 1 tablespoon Toasted sesame seeds (For garnish.); 2 stalks Sliced fresh scallions (For garnish.); 1 cup Pickled vegetables or kimchi (For contrast.)

Elizabeth

Founder of Her Recipe Box

October 19, 2025

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There’s something about the sizzle of marinated beef meeting hot rice that instantly transports me to the vibrant streets of Seoul. That’s exactly what I felt the first time I made Instant Pot Korean Beef Bulgogi at home—rich, savory flavors layered with just the right hint of sweetness, all cooked effortlessly in under 30 minutes. If you’ve ever been intimidated by traditional bulgogi recipes, this one’s a game-changer: tender strips of beef flavored with garlic, soy, and sesame come together quickly thanks to the magic of the Instant Pot. Perfect for busy weeknights yet impressive enough for dinner guests, this recipe lets you bring authentic Korean comfort food to your table with ease. Ready to transform your cooking routine? Let’s dive in.

Why choose Instant Pot Korean Beef Bulgogi?

Effortless Convenience: This recipe harnesses the Instant Pot to cut down cooking time without sacrificing authentic flavor. Bursting with Flavor: Soy sauce, garlic, and sesame create a rich, savory-sweet profile that pleases every palate. Tender Perfection: Pressure cooking locks in juices, delivering melt-in-your-mouth beef. Versatile & Crowd-Pleasing: Serve it over rice, noodles, or steamed veggies for an easy weeknight meal or impressive dinner party dish. Authentic Comfort: Experience the soul of Korean cuisine right in your own kitchen—no complicated steps, just incredible taste.

Instant Pot Korean Beef Bulgogi Ingredients

For the Beef and Marinade

Thinly sliced beef ribeye – Choose well-marbled cuts for the most tender, melt-in-your-mouth bulgogi experience.
Soy sauce – The umami backbone of Instant Pot Korean Beef Bulgogi, balancing salty and savory notes beautifully.
Brown sugar – Adds the perfect hint of sweetness that caramelizes beautifully under pressure.
Garlic cloves – Freshly minced for vibrant aroma and flavor depth.
Sesame oil – Infuses a nutty toastiness critical to authentic Korean flavors.
Grated Asian pear – Tenderizes the beef naturally while adding subtle sweetness.
Green onions – Sliced thin for freshness and mild onion flavor.
Fresh ginger – Provides a zesty warmth to brighten the marinade.
Red pepper flakes (optional) – Adds a gentle heat if you like a little kick.

For Serving and Garnish

Steamed jasmine rice – The perfect fluffy base to soak up the rich bulgogi sauce.
Toasted sesame seeds – Sprinkled on top for crunch and visual appeal.
Sliced fresh scallions – Adds vibrant color and fresh bite to your bowl.
Pickled vegetables or kimchi – Offers a tangy contrast that complements the richness of the Instant Pot Korean Beef Bulgogi.

How to Make Instant Pot Korean Beef Bulgogi

For the Marinade:

Combine marinade ingredients: soy sauce, brown sugar, minced garlic, grated Asian pear, sesame oil, ginger, and red pepper flakes. Whisk until smooth, toss beef, then marinate for at least 30 minutes.

For Cooking:

Sear the beef by selecting Sauté mode on your Instant Pot. Add a drizzle of oil, then cook strips in batches for 2 minutes per side until edges are golden brown.
Pressure Cook on High pressure for 8 minutes in the Instant Pot, sealing the vent carefully. Allow a 5-minute natural release, then perform a quick release for any remaining steam.
Thicken the sauce by stirring in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Switch to Sauté, simmer 1–2 minutes until glossy and coating the beef.
Serve the bulgogi over steamed jasmine rice. Garnish with sliced scallions and toasted sesame seeds for crunch and color.

Optional: garnish with extra sesame seeds and scallions.

Exact quantities are listed in the recipe card below.

Variations & Substitutions for Instant Pot Korean Beef Bulgogi

Feel free to get creative and adjust this recipe to suit your taste buds and dietary needs!

Dairy-Free: Substitute the sesame oil with avocado oil for a delicious dairy-free version that still captures the flavor essence.
Spicy Twist: Add more red pepper flakes or a touch of gochujang (Korean chili paste) to crank up the heat and add an authentic spicy kick.
Vegetarian option: Swap the beef for thinly sliced mushrooms or tofu, marinated in the same sauce, for a hearty vegetarian take that’s equally satisfying.
Sweet and Savory: If you love a hint of fruitiness, add a splash of orange juice or a tablespoon of honey to the marinade for a sweet twist.
Texture Boost: Sprinkle some chopped nuts, like toasted almonds or cashews, on top when serving for an added crunch that contrasts beautifully with the tender beef.
Lower Sodium: For a lighter version, use low-sodium soy sauce and reduce the amount of brown sugar for a healthier option without compromising flavor.
Instant Pot Ready: If you prefer traditional cooking methods, sear the beef in a regular pan and simmer it gently with the sauce for a comforting stovetop version.
Herbal Infusion: Toss in some fresh herbs like cilantro or Thai basil just before serving for a fragrant touch that livens up every bite.

What to Serve with Instant Pot Korean Beef Bulgogi?

Elevate your meal by pairing delightful sides that enhance the rich flavors of this mouthwatering dish.

Steamed Jasmine Rice: The perfect fluffy base that absorbs the savory bulgogi sauce, making each bite a flavor-packed delight.
Kimchi: A traditional Korean staple, it adds an exciting crunch and tangy contrast that perfectly complements the sweetness of the beef.
Sautéed Bok Choy: This lightly garlicky vegetable brings a fresh, crisp texture that beautifully balances the richness of the dish. You’ll love the vibrant color it adds to your plate!
Cucumber Salad: A refreshing, crunchy side with a light vinaigrette that cuts through the rich flavors of the bulgogi, bringing a delightful contrast to your meal.
Toasted Sesame Seeds: These add an irresistible crunch and nutty flavor when sprinkled on top of your bulgogi—perfect for an appealing garnish!
Spicy Korean Noodles: Offering another delicious element, these cold noodles let you experience a delightful blend of flavors and textures that unify your table.
Korean Potato Salad: Creamy and slightly sweet, this comforting dish can be a filling, tasty side that pairs nicely with the intense flavors of the beef.
Chilled Soju or Makgeolli: For a drink, these traditional Korean beverages enhance the culinary experience and complement the meal beautifully.
Fruit Sorbet: A light dessert option that provides a refreshing end to your meal, cleansing your palate and leaving you on a high note!

Tips for the Best Instant Pot Korean Beef Bulgogi

Choose the Right Beef: Opt for well-marbled ribeye or sirloin thinly sliced to ensure tender, melt-in-your-mouth bulgogi every time.
Marinate Well: Allow at least 30 minutes for the beef to soak up the marinade. This step is crucial for authentic flavor and tender texture.
Don’t Skip the Sear: Browning the beef first locks in juices and deepens flavor before pressure cooking—avoid overcrowding the pot to get a good sear.
Pressure Cook Properly: Follow timing carefully; overcooking can cause the beef to become tough. Use natural release to keep the meat juicy.
Thicken the Sauce: Mix cornstarch with cold water before adding to the pot to avoid clumps and create that perfect glossy bulgogi sauce.
Serve Fresh: Garnish immediately with scallions and sesame seeds to add freshness, crunch, and an inviting pop of color to your dish.

Make Ahead Options

These Instant Pot Korean Beef Bulgogi are perfect for busy home cooks looking to streamline their meal planning! You can prepare the marinade and slice the beef up to 24 hours in advance, allowing the flavors to fully develop while keeping the beef tender. Simply combine the marinade ingredients (soy sauce, brown sugar, garlic, etc.) and toss with the beef, then refrigerate it in an airtight container. When it’s time to cook, just sear the beef as directed before pressure cooking for a quick meal ready in under 30 minutes. For best results, avoid pre-cooking the meat, as it can lead to less tender results. Enjoy the convenience of having this delicious dish ready with minimal effort!

How to Store and Freeze Instant Pot Korean Beef Bulgogi

Fridge: Store the cooked Instant Pot Korean Beef Bulgogi in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.

Freezer: You can freeze the bulgogi for up to 3 months. Make sure it’s in a freezer-safe container or zip-top bag. Thaw overnight in the fridge before reheating.

Reheating: To retain moisture, reheat in a pan with a splash of water or broth over medium heat, stirring occasionally until heated evenly.

Serving: Serve the reheated bulgogi over fresh rice or noodles, adding a sprinkle of sesame seeds and sliced scallions for extra flair!

Instant Pot Korean Beef Bulgogi Recipe FAQs

How do I choose the best beef for Instant Pot Korean Beef Bulgogi?
For the tastiest bulgogi, pick well-marbled ribeye or sirloin, thinly sliced. The marbling ensures tender, juicy bites that melt in your mouth. Avoid lean cuts, which can become tough under pressure cooking.

Can I store leftover bulgogi, and how long does it last?
Absolutely! Store your cooked bulgogi in an airtight container in the fridge for up to 3 days. Make sure to cool it completely before refrigerating to keep flavors fresh and prevent spoilage.

Is freezing Instant Pot Korean Beef Bulgogi possible without losing flavor or texture?
Yes, definitely! Freeze leftovers in a freezer-safe container or resealable bag for up to 3 months. When ready to eat, thaw overnight in the fridge to keep the beef tender. Reheat gently in a pan with a splash of water or broth for best results.

What should I do if my bulgogi sauce is too thin or watery?
No worries! Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into your bulgogi sauce while on Sauté mode, simmer for 1–2 minutes until it thickens into that delicious, glossy finish.

Can I make this recipe if I have allergies or dietary restrictions?
If you’re avoiding gluten, simply use gluten-free soy sauce to keep that rich umami flavor. For sesame allergies, omit the sesame oil and seeds and substitute with neutral cooking oil; the dish will still taste fantastic. And a heads-up: this recipe isn’t pet-safe due to garlic and soy content.