This Korean Beef is tender, juicy and so flavorful. The thing I love about it is just how versatile it is. It can be served over rice or as tacos, but my favorite way to serve it is as a sandwich! This Korean Beef is also called bulgogi, however, the recipe is slightly different since we’re using a tougher cut of beef and pressure cooking in the Instant Pot so it’s tender and more affordable.
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Table of Contents
The Process
1. Add Chuck Roast
We’re going to start by cutting our chuck roast into bite-sized pieces and adding it to the Instant Pot.
2. Add Marinade
Next add the Asian pear, garlic, ginger, soy sauce, brown sugar, gochujang, and half of the white onion to the Instant Pot. If you’re making this ahead of time then let that marinate for up to 24 hours, if not let’s keep going!
3. Pressure Cook and Release
Put on the lid and we’re going to pressure cook for 13 minutes then natural release for 10 minutes before quick releasing.
4. Reduce
When the pressure has all been released we’re going to remove the beef and turn on sauté mode high. Add the rest of the onion and the sesame oil. Let that reduce for about 15 minutes so the sauce can thicken.
5. Replace Beef
When it’s done reducing add the beef back in and enjoy!
FAQ
I can’t find an Asian pear at my grocery store, can I use another type of pear?
Definitely! If you can’t find an Asian pear try a Bosc or Forelle pear. They are similarly sweet. You could also use drained canned pears if you want to have the ingredients ready to make at a moment’s notice!
I can’t find Gochujang, what can I use instead?
In my opinion, Gochujang is an important ingredient in this recipe. I’d buy Gochujang on Amazon if you can wait! If you can’t wait then you can try substituting it with chili paste, sriracha, or red chili flakes/red pepper flakes.
Can I make this pot-in-pot with rice?
Yup! Add your silicone bowl filled with rice and water above the meat (like how I did in the beef and broccoli recipe), then instead of quick-releasing it after 10 minutes, wait for it to natural-release. It should take about 15 minutes.
How can I serve Korean Beef?
- With White or Brown Rice
- As a Sandwich with Kimchi and Cheese
- As Tacos with Kimchi and Avocado
- In Cabbage Lettuce Wraps
Can I turn this recipe into a freezer meal before cooking?
Yes! I personally like to make freezer meals for the Instant Pot using Souper Cubes. That way it can fit in the Instant Pot without needing to defrost straight from a ziplock bag.
Can I freeze this Korean Beef?
Absolutely! I like to freeze this in 1 cup portions using Souper Cubes. Eat within 3 months for the best flavor!
Tools
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The Recipe
Cut your chuck roast into bite-sized pieces and cut off any excess fat. Add the grated Asian pear, 4 cloves of minced garlic, 1 tbsp grated ginger, 1/3 cup soy sauce, 2 tbsp brown sugar, 2 tbsp gochujang and 1/2 a white onion sliced. Marinate for up to 24 hours if you have time, if not move on to the next step!
Pressure cook for 13 minutes then let it natural release for 10 minutes, then you can quick release any remaining pressure.
When the pressure has all released, open the lid and remove the beef to a separate dish leaving the liquid in the pot. Add the other half of the white onion.
Hit cancel and then turn on saute high and reduce for about 10-15 minutes. If you're in a rush you can instead add a cornstarch slurry to thicken the sauce, just don’t add the extra onion or add it before pressure cooking.
When the sauce has reduced turn off saute and add the beef back into the pot. Stir and enjoy!
Ingredients
Directions
Cut your chuck roast into bite-sized pieces and cut off any excess fat. Add the grated Asian pear, 4 cloves of minced garlic, 1 tbsp grated ginger, 1/3 cup soy sauce, 2 tbsp brown sugar, 2 tbsp gochujang and 1/2 a white onion sliced. Marinate for up to 24 hours if you have time, if not move on to the next step!
Pressure cook for 13 minutes then let it natural release for 10 minutes, then you can quick release any remaining pressure.
When the pressure has all released, open the lid and remove the beef to a separate dish leaving the liquid in the pot. Add the other half of the white onion.
Hit cancel and then turn on saute high and reduce for about 10-15 minutes. If you're in a rush you can instead add a cornstarch slurry to thicken the sauce, just don’t add the extra onion or add it before pressure cooking.
When the sauce has reduced turn off saute and add the beef back into the pot. Stir and enjoy!