Instant Pot Korean-Style Pork Bulgogi with Scallions

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

Tender pork shoulder cooked in an Instant Pot with a sweet-savory bulgogi marinade and garnished with fresh scallions. This korean-inspired instant pot ready in about 45 minutes pairs cut into 1-inch cubes pork shoulder, 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 6, 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: 10 min Cook: 35 min Serves 6 Korean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/3 cup soy sauce, 3 tbsp brown sugar, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp gochujang, and 1/2 tsp black pepper until smooth.
  2. Step 2: Add 2 lbs cubed pork shoulder to the marinade, stirring to coat evenly. Let marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated.
  3. Step 3: Pour 1/2 cup water into the Instant Pot insert. Add the marinated pork and all the marinade. Seal the lid and cook on high pressure for 25 minutes, then allow natural release for 10 minutes before quick releasing any remaining pressure.
  4. Step 4: Carefully open the lid, stir pork to coat in sauce. Serve garnished with 4 thinly sliced green onions and 1 tbsp toasted sesame seeds, alongside steamed rice or lettuce wraps.

Equipment for this recipe

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Frequently asked questions

How long does Instant Pot Korean-Style Pork Bulgogi with Scallions take to make?

Total time is about 45 minutes (10 min prep + 35 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 Pork Bulgogi with 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 soy sauce from drying out.

Can I substitute ingredients in Instant Pot Korean-Style Pork Bulgogi with 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 Pork Bulgogi with Scallions for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Pork Bulgogi with Scallions?

Korean instant pot 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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