Instant Pot Korean-Style Beef Bulgogi with Scallions and Sesame
Tender slices of beef marinated in a sweet-spicy soy sauce blend, quickly cooked in an Instant Pot for a fast and flavorful Korean main dish. This korean-inspired beef ready in about 35 minutes pairs thinly sliced beef ribeye, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb thinly sliced beef ribeye
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp gochugaru (Korean red pepper flakes)
- 3 green onions, sliced
- 1/2 tsp black pepper
- 1 tbsp toasted sesame seeds
- 1/4 cup water
- 1 tbsp vegetable oil
Instructions
- Step 1: In a medium bowl, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tsp gochugaru, and 1/2 tsp black pepper; whisk until sugar dissolves.
- Step 2: Add 1 lb thinly sliced beef ribeye and 3 sliced green onions to the marinade; toss thoroughly and let sit for 15 minutes at room temperature.
- Step 3: Turn the Instant Pot to sauté mode and heat 1 tbsp vegetable oil. Add the marinated beef and cook for 3-4 minutes, stirring frequently until the beef starts to brown.
- Step 4: Pour in 1/4 cup water, close the Instant Pot lid, seal the valve, and set to pressure cook on high for 5 minutes.
- Step 5: When cooking finishes, quick release the pressure, open the lid carefully, and stir the beef. Sprinkle with 1 tbsp toasted sesame seeds before serving with steamed rice or lettuce wraps.
Frequently asked questions
How long does Instant Pot Korean-Style Beef Bulgogi with Scallions and Sesame take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Korean-Style Beef Bulgogi with Scallions and Sesame?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced beef ribeye from drying out.
Can I substitute ingredients in Instant Pot Korean-Style Beef Bulgogi with Scallions and Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Korean-Style Beef Bulgogi with Scallions and Sesame for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Instant Pot Korean-Style Beef Bulgogi with Scallions and Sesame?
Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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