korean bulgogi

Instant Pot Korean Ground Beef recipe is a sweet and spicy recipe that is versatile and can be served over rice, on lettuce wraps, rice noodles, or even on a bun.

Instant Pot Korean Ground Beef

½ pounds ground beef

sesame oil

garlic,

1- inch ginger, grated or minced

soy sauce

water

brown sugar

black pepper

red pepper flakes

sesame seeds,

green onions, chopped,

long-grained rice,

salt

High trivet

pot-in-pot pan

Rice paddle

Add ground beef to Instant Pot and turn...

Add ground beef to Instant Pot and turn on saute mode. Brown ground beef on saute setting.  Drain hamburger grease if necessary. If using 90% lean ground beef, draining might not be necessary.

Add in the sesame oil, garlic, ginger, soy...

Add in the sesame oil, garlic, ginger, soy sauce, water, brown sugar, and black and red pepper.

Insert a high trivet (the insert that comes...

Insert a high trivet (the insert that comes with the 8 quarter instant pot can be made into a high trivet by inverting the handles). It works great to make pot-in-pot rice with this Korean Ground Beef recipe for the Instant Pot.

Rinse long-grain white rice and then add the...

Rinse long-grain white rice and then add the rice, water and salt to a 6 or 7-inch pan, and then set the pan on top of the high trivet.

Set the Instant Pot to sealing and select...

Set the Instant Pot to sealing and select a high-pressure cooking time for 4 minutes.

Do a natural pressure release for 10 minutes,...

Do a natural pressure release for 10 minutes, and then let out the remaining pressure.

Remove the pan of Instant Pot rice and...

Remove the pan of Instant Pot rice and the trivet. You're ready to serve Instant Pot Korean Ground Beef recipe for dinner.

The green onions and sesame seeds are added...

The green onions and sesame seeds are added as a garnish after cooking.

https://mediavine-res.cloudinary.com/video/upload/gtcwrwfeupdindq8rimh.mp4

Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)

Korean-style BBQ Beef Recipe by Tasty

½ lb ribeye steak,

garlic cloves

½ pear, peeled and roughly chopped

spring onions, 1

canola oil

sesame seed,

rice,

Banchan (Korean side dishes),

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Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.

In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.

Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.

Heat the canola oil in a large skillet over high heat. Pat the meat dry.

Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.

https://vid.tasty.co/output/25640/mp4_640x640/1488820267

Switch up your Taco Tuesday routine with these easy Korean beef tacos. Tender, flavorful bulgogi makes the perfect filling for tacos—just add kimchi and all your favorite toppings!

Korean Beef Tacos (Bulgogi)

onion

garlic

asian pear

green onion

Tablespoons brown sugar

Tablespoons sesame oil

Flour tortillas

Purple cabbage, (shredded)

cilantro

avocado

Lime wedges

sour cream

mayonnaise

lime juice

garlic powder

Gochujang paste

Slice ribeye steak into very thin strips and transfer to a large bowl.  

In blender, combine half of the onion with the garlic, pear, green onion, brown sugar, pepper, and soy sauce.  Blend until smooth, then pour over the meat and toss to coat well.  Cover bowl with plastic wrap and refrigerate for 30 minutes to marinate the meat.

In a large pan or cast iron skillet, heat the sesame oil over medium-high heat.  When the oil is hot, add the meat along with the marinade juices and cook, stirring frequently, until the steak is cooked through and the sauce has caramelized.  Sprinkle with additional chopped spring onions or green onions and sesame seeds, if desired.

Prepare the taco sauce by combining all of the ingredients in a bowl and whisking until smooth.  Refrigerate until ready to use.  

Warm the tortillas, then top with the bulgogi beef, kimchi, purple cabbage, cilantro, cilantro and avocado, and garnish with lime wedges, if desired.  Drizzle with taco sauce and serve immediately.

Tender, glossy beef that cooks in minutes! If you love Korean BBQ, you&#39;ll love this incredibly easy Korean beef bulgogi recipe with slivers of carrot and shiitake mushrooms for the perfect weeknight dinner.

Easy Weeknight Korean BBQ Beef Bulgogi

300 g tenderloin steak (thinly sliced)

shiitake mushrooms (thinly sliced)

carrots (thinly sliced)

leek (thinly sliced)

onion (finely chopped)

spring onion / green onion

vegetable oil (for cooking)

tbsp white sesame seeds (to garnish)

tbsp pear juice apple

tbsp sesame oil

tsp sugar

tsp garlic

tsp ginger (minced)

tsp black pepper

Mix the water, soy sauce, pear juice, sesame oil, sugar, garlic, ginger and black pepper in a large mixing bowl. Add in the thinly sliced beef, shiitake mushrooms, carrots, leek, onions and spring onions and stir through to coat evenly in the marinade.

Marinate

Pop the marinated bulgogi in the fridge for a minimum of 10 minutes (or even better, overnight).

For the Marinade:

Heat the vegetable oil in a large frying pan, skillet or wok over high heat. Separate the bulgogi into two batches and stir fry each for a few minutes until beef is cooked through.

Serve

Transfer the bulgogi into serving bowls and garnish with spring onion and sesame seeds. See notes for serving ideas.

To Cook the Beef Bulgogi

My Easy Beef Bulgogi Bowls are made with roasted vegetables and ground beef bulgogi, served over rice with a spicy sriracha mayo.  This dinner can be made on a busy weeknight in under 30 minutes. The meal has become one of my go to dinners when I do not have a lot of time to cook but still want something healthy and delicious.

Easy Ground Beef Bulgogi Bowl

olive oil (separated)

carrots

zucchini

tsp salt

tsp pepper

lb beef

green onions (sliced,

sesame seeds

tbsp grated garlic

rice vinegar

tsp ground pepper

tsp sriracha

Preheat oven to 425 degrees Fahrenheit.

Peel and cut the carrots on an angle into 1/4 inch slices.  Cut the zucchini in half lengthwise and cut into 1/4 inch half moon slices.

Place the zucchini and carrots on a large baking sheet.  Coat with 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper.

Roast in the oven for 15-20 minutes, until slightly browned and softened.

While the vegetables are roasting, get out a small bowl to make the bulgogi sauce.  Whisk together all bulgogi sauce ingredients, except the sesame oil, and set aside.

In a small bowl, whisk together all Spicy Sriracha Mayo ingredients: mayonnaise, lime juice, sriracha. Set aside for serving later.

Heat a medium saute pan to medium heat. Add 1/2 tbsp oil.

Add the ground beef to the hot pan and break apart into small pieces. Cook for about 5 minutes until mostly browned.

Stir in the bulgogi sauce and most of the green onions, reserving about 2 tbsps of the green tops for garnish. Cook for another 3-5 minutes until the beef is fully cooked and most of the sauce is absorbed. Turn off heat and add 1 tsp toasted sesame oil.

To serve, add cooked rice to a bowl along with some of the cooked beef and vegetables. Top with the reserved green onions, a sprinkle of sesame seeds and a drizzle of Spicy Sriracha Mayo.

Thinly sliced beef marinated with garlic, onions, and scallions in a deeply savory sauce is shallow fried to perfection, resulting in a magnificently tender, flavorful dish.

Korean Bulgogi

ribeye

sugar

garlic (minced

onions

In a medium bowl, whisk together soy sauce, sesame oil, sugar, and red pepper flakes.

Place the ribeye, onion slivers, garlic, and green onions into a large Ziploc bag.

Pour the liquid into Ziploc bag, seal it, then gently massage the liquid all over the meat, making sure it all gets coated in the mixture.

Place in refrigerator to marinate for an hour, or even overnight.

In a frying pan, heat up a little bit of oil then gently add a few slices of the marinated meat to the pan and cook until meat is cooked through - should be fairly quick since they're so thin.

This is optional, but I took the remainder of the sauce from the Ziploc bag, poured it into the frying pan with the pan juices of the cooked meat and reduced it down until it was a thick, syrupy, consistency, about 15 minutes. I then poured that sauce on top of my bulgogi and steamed white rice.

Serve over steamed white rice!

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Korean Bulgogi

Top 6 korean bulgogi recipes from across the web

The most viewed korean bulgogi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Korean Ground Beef

Korean-style BBQ Beef Recipe by Tas...

Korean Beef Tacos (Bulgogi)

Easy Weeknight Korean BBQ Beef Bulg...

Easy Ground Beef Bulgogi Bowl

Korean Bulgogi

The most viewed korean bulgogi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine