When I first posted my recipe for ground beef bulgogi, I had no idea how popular it would be! I figure that since it’s a blog reader favorite, it only makes sense for me to adapt it to be Instant Pot-friendly, so that you can have it ready to eat ASAP.
For this version, I doubled the recipe. That way, I can freeze half of the bulgogi for another day. I’m all about freezing leftovers lately – it makes life so much easier! It’s one less dinner to cook/plan. I usually add fresh broccoli or green beans to the bulgogi, so if you want to, add some green veggies to the Instant Pot too. Or you can serve the bulgogi over the vegetables.
This recipe for bulgogi is much easier to make than traditional bulgogi. For starters, this recipe calls for ground beef instead of marinated grilled slices of beef. And instead of soy sauce and sugar, I’m using coconut aminos and coconut sugar. If you look at the recipe below, you’ll see the ingredients list is surprisingly short given how much flavor is in this dish! I know you’re going to love this sweet and savory recipe. It has so much umami flavor!
Ingredients
- 2 tablespoons oil
- 6 cloves garlic minced
- 2- inch knob ginger minced
- 2 pounds ground beef
- ½ cup coconut sugar
- ⅔ cup coconut aminos
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
Later:
- 6 green onions thinly sliced
- 2 tablespoons sesame oil
- 2 teaspoons sesame seeds
Instructions
- Add the oil, garlic and ginger to the Instant Pot. Press the sauté button and sauté for 2-3 minutes.
- Add the ground beef to the pot and cook until mostly brown.
- Add the remaining ingredients to the pot and mix well.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Open the valve to quick release pressure.
- If the meat released a lot of liquid, press the sauté button to boil off any extra liquid.
- Stir the green onions, sesame oil and sesame seeds into the pot and serve.
Erin says
Loved it!!! Made it twice so far. Second time I put over rice. So delicious!!! Easy weeknight meal. Very versatile and flavorful.
Ashley - My Heart Beets says
Erin, so glad to hear that! Thanks for letting me know how it turned out for you 🙂
Sharon says
Another fantastic recipe, Ashley! I’ve been making it with only 1 lb. of ground beef but I love it so much I’m going to start using 2 lbs.- even though it’s only me enjoying this. 😁
Ashley - My Heart Beets says
Sharon, I’m so glad to hear that! Thanks for letting me know how much you like this 🙂
Vicki says
Made with low sodium soy sauce and stevia because that’s what I had on hand. Swapped chicken for beef and just used a pinch of red pepper flakes because bf doesn’t like spice. Served with oven roasted carrots.
Would definitely use less stevia next time 1:1 swap was too sweet.
Definitely liked how simple it was for a work night.
Jess says
How many servings does this make?
Ashley - My Heart Beets says
Hi Jess, I’d say 4 servings.
Yaz says
Pretty great and super easy to make! I do think it’s a bit too sweet and one-noted… but then again I have no idea what it’s supposed to taste like…? and it’s super tasty nonetheless. Will def be making again!
Tiffany says
This was really tasty & hit the spot on a -10F degree day! I only used half of the amount of called-for coconut sugar and I wouldn’t have wanted it sweeter. Subbed coconut oil for the sautéing & browning, and black sesame seeds for finishing. Served on a simple salad of chopped romaine & cucumber, with rice on the side.
Ashley - My Heart Beets says
Tiffany, I’m so glad you liked this! Thanks for letting me know how it turned out for you 🙂
Julie says
Well, definitely doesn’t taste like bulgogi (I found it a little bland and lacking depth), but it’s good enough for a quick weeknight dinner. I added some broccoli in to steam/simmer as well.