Instant Pot Korean-Style Beef Bulgogi with Sesame and Scallions

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender, savory slices of beef marinated in a sweet-spicy Korean sauce, quickly cooked in the Instant Pot and garnished with toasted sesame seeds and scallions for an easy weeknight dinner. This Korean-inspired beef recipe, ready in about 35 minutes, pairs sirloin beef, thinly sliced, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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.

Prep: 20 min Cook: 15 min Serves 4 Korean cuisine 430 cal/serving

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Ingredients

1 lb sirloin beef, thinly sliced
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
4 garlic cloves, minced
1 tbsp grated ginger
1 tbsp gochujang (Korean chili paste)
1/2 tsp black pepper
3 scallions, thinly sliced
1 tbsp toasted sesame seeds
1/4 cup water
4 cups cooked white rice

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Instructions

Step 1: In a medium bowl, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp gochujang, and 1/2 tsp black pepper to create the bulgogi marinade.
Step 2: Add 1 lb thinly sliced sirloin beef to the marinade and toss to coat evenly. Let marinate for 15 minutes at room temperature.
Step 3: Pour 1/4 cup water into the Instant Pot and place the marinated beef inside. Seal the lid and cook on high pressure for 10 minutes.
Step 4: When cooking is complete, perform a quick pressure release and open the lid carefully. Stir the beef to coat in the sauce and let it rest for 2 minutes.
Step 5: Serve the bulgogi over 4 cups cooked white rice, garnished with 3 thinly sliced scallions and 1 tbsp toasted sesame seeds for a fragrant finish.