Instant Pot Korean-Style Beef Bulgogi with Sesame and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Instant Pot Korean-Style Beef Bulgogi with Sesame and Scallions 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 Sesame and Scallions?

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 sirloin beef, thinly sliced from drying out.

Can I substitute ingredients in Instant Pot Korean-Style Beef Bulgogi with Sesame and Scallions?

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 Sesame and Scallions 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 Sesame and Scallions?

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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