Bulgogi literally means fire meat in Korean and is traditionally cooked on the grill. I love eating Bulgogi but don’t have the patience to thinly slice the beef. I also don’t know how to work our outdoor grill (for the time being I happily relinquish that duty to my husband). Learning to grill over this summer is on my to-do list. We’re planning an outdoor kitchen and I want to get our money’s worth with the small fortune we are paying for the patio expansion and kitchen. I’ll keep you posted once the project gets started (fingers and toes crossed for getting started sooner rather than later).
Using (mostly) traditional flavors of bulgogi and my favorite kitchen gadget I made a tasty and quick weeknight dinner. It even got my Korean mom’s approval.
I don’t know about you, but I love leftovers. The flavors of the Korean beef get better the next day and reheats well. This dish is very versatile and can be served over rice or in lettuce wraps. One day I made Korean beef kimchi tacos with the beef. My mom brought over fresh kimchi and I wrapped the Korean beef up in a corn tortilla with the kimchi. Delicious!!
- ½ cup water
- ½ cup soy sauce or tamari
- ½ cup brown sugar
- ¼ cup sesame seed oil
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon ginger powder
- 1 -2 tablespoons gochugaru (Korean red pepper flakes)
- 2 pounds beef stew meat
- Juice from one orange, optional
- Green onion, thinly sliced for garnish
- Toasted sesame seeds, for garnish
- Steamed white rice, for serving
- Lettuce leaves, for serving
- Kimchi, for serving
- In a large bowl, whisk together the water, soy sauce or tamari, brown sugar, sesame seed oil, garlic powder, onion powder, ginger powder, and gochugaru (Korean red pepper flakes) until brown sugar dissolves.
- Add beef stew meat to bowl and marinate for at least 30 minutes.
- Add marinated beef (including the marinade) to the Instant Pot along with the juice of one orange (optional).
- On your Instant Pot, select “Meat/Stew” mode, which defaults to 35 minutes. Make sure to set the top knob to “Sealing” and not “Venting”.
- The Instant Pot will beep at you when it finishes cooking the Korean beef and sets itself to “Keep Warm” mode.
- You can let manually release the pressure if you are ready to eat or you can allow the pressure to release naturally.
- Sprinkle the Korean beef with remaining green onions and toasted sesame seeds.
- Serve with steamed rice or wrap the Korean beef in a lettuce leaf with kimchi.
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