Step 1

If using an English cucumber, cut in half, lengthwise, and then cut diagonally into thin slices. If using Persian cucumbers, simply cut diagonally into thin slices. Slice onions and green onion, and grate half a garlic clove on a microplane.

Step 2

Combine all the pickling ingredients listed under 'Spicy Cucumber Salad' and toss the cucumbers and onions in it. Refrigerate for 30 minutes. This time allows all the flavors to blend well. Serve it cold!

Step 3

In a large mixing bowl, prepare marinade by mixing together everything listed under "marinade". Add chicken and mix well. Refrigerate chicken for 30 minutes to an hour.

Step 4

Heat oil in the Instant Pot on SAUTE mode. Add the chicken along with the marinade. Add very little water as the chicken and marinade would also release liquid while cooking.

Step 5

Optional Step: If you want to cook pot-in-pot rice, place a trivet in the center of the pot, on top of the chicken. In an oven-safe bowl, combine rinsed rice, water, and salt. Place that on top of the trivet.

Step 6

Close the lid and set the vent to sealing position. Hit Cancel. Select Manual or Pressure Cook and set the timer for 6 minutes at high pressure.

Step 7

When the cooking is done, wait for 10 minutes then manually release the pressure. When the pin drops, open the lid.

Step 8

Transfer the chicken to a cutting board. Let it rest for 5 minutes, then slice thinly. If you want to thicken the sauce, turn on SAUTE and simmer for 2-3 minutes until it thickens to your liking. Add the sliced chicken back to the pot and stir to coat it with the sauce.

Step 9

Serve with pickled cucumber over rice, or, lettuce cups for a low-carb option.

Step 10

You can make this bulgogi in a stovetop as well.  Follow the steps above to marinate the chicken.  Heat a heavy bottom skillet on medium high heat and dump everything in.  Cover and cook for 10 minutes, remove lid and cook till chicken is tender and the sauce is thickened to your liking.