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Instant Pot Korean Beef (Bulgogi)
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Flavorful and super tender Instant Pot Korean beef couldn’t be easier to make! You can serve it in Bibimbap for something a little more traditional or take the fusion route and go with tacos, lettuce wraps, or burritos!
Serves: 6
  • ½ Asian Pear* grated
  • 4 Cloves Garlic finely minced
  • 1 Teaspoon Ginger Paste
  • ¼ Cup Soy Sauce use gluten-free if needed!
  • 2 Tablespoons Gochujang* Korean Chili Paste
  • 2 Tablespoons Sugar
  • 2 Tablespoons Sesame Oil
  • 1 Tablespoon Black Sesame Seeds
  • ½ Teaspoon Black Pepper
  • 1 Medium Onion sliced
  • 2 lbs. Beef Chuck thickly sliced or cubed*
Serving Ideas:
  • Bibimbap
  • Tacos
  • Lettuce Wraps
  • Burritos
  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.
  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.
  3. Preheat the broiler.
  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!)
  5. Serve the beef however you like!
Recipe Notes

*If you can't find Asian pear simply substitute whatever variety you can find. 


*This will work with thick slices or medium-large sized cubes. I sliced my chuck roast into 1-inch thick slices. 


Inspired by these recipes from:

Savory Sweet Life & Just One Cookbook