Instant Pot Korean Beef (Bulgogi)

Step 1

In a large bowl whisk together the grated pear, garlic, ginger, soy sauce, gochujang, sugar, sesame oil, sesame seeds, and pepper until well combined. Toss in the onion and beef and coat well. Cover and refrigerate for at least 12 hours, but up to 24 hours.

Step 2

Place the beef along with the marinade into the Instant Pot and set the pressure to high for 20 minutes. Allow for a 15 minute natural release.

Step 3

Preheat the broiler.

Step 4

Shred the cooked beef onto a baking sheet or baking dish and place it under the broiler to get some crispy edges. (This step is completely optional!)

Step 5

Serve the beef however you like!