Korean Beef Bulgogi is absolutely delicious. This version is inspired by the same flavors and the ingredients can usually be found in your pantry. What is more preparing this flavorful meal leaves you with very minimal cleanup ! I will definitely go for that – won’t you ?
All day slow simmered meals are no doubt very satisfying. This is one of those meals that gives you the feel of that all day cooking with much – and I mean MUCH – less effort. The meat is tender and flavorful and the sauce is a delicious mix of sweet, sour and spicy flavors. Serve over a bowl of rice with a few sautéed vegetables and sprinkling of sesame seeds and scallions and it becomes a feast for the eyes as well as the taste buds.
So this summer I have been using the instant pot quite a bit more compared to my stove top pressure cooker. No I still does not consider it as a must have equipment, but I love that I am not worrying about heating up the kitchen , and definitely enjoy that fact that I can walk away after setting it.
These are all the ingredients that went into this dish. Left to right , top to bottom in that order these are Beef broth, onion, soy sauce , garlic, ginger, green onions/ scallions , pepper, rice vinegar, brown sugar, oil, cornstarch, siracha and beef.
Substitutions : You can substitute beef broth with water without noticeable reduction of flavors and siracha can be substituted by your favorite hot sauce. When making substitutions just taste the sauce and adjust flavorings. You could also use the powdered/dehydrated versions of onions , garlic and ginger.
The way this recipe is structured , you don’t have to cut up the meat unless of course it is too big to fit into the pressure cooker. There is no marination and the sauce is mixed right in the pot. This gives you an opportunity to taste before adding the meat and adjust the sauces to your taste. I was not kidding when I said minimal cleanup !
- No slicing → Minimal meat handling and less/no worries about cross contamination
- No marination → Saves time
- One Pot → Easy Cleanup
The recipe calls for low sodium soy sauce , as there is quite a good amount of soy sauce here. I find that the regular soy sauce makes the dish a tad bit too salty, hence the low sodium soy sauce. You might have to add a little more salt towards the end when you add the beef back into the sauce.
Here is the process :
Saute the fresh onion , ginger and garlic till soft. Mix in the ingredients for the sauce , except corn starch. Taste and adjust. Place the meat in it and press to coat. Flip so that all sides have come into contact with the sauce. Cook . Remove the meat and shred. Add cornstarch to the sauce . Add the shredded beef and cook to desired thickness !
So what is the best part of cooking this ? I would like to say tasting, but who am I kidding – the most fun is going at it with the forks. The truth be told I think about a quarter of the meat disappeared while I was shredding it. But I gained some volunteers to do this job for the next batch.
Before I forget you can do this in the pressure cooker/IP itself if you like.
Now I am not a big meat eater, but I can see myself making more of this. Here are a few ways variations you can try.
- Add apples/pears to the sauce, reduce the sugar if you do so.
- Serve with different veggies – broccoli , sautéed brussel sprouts
- Make a wrap or taco
- Cook out the juices and use as pizza topping
- Serve over brown rice
And many more that you will come up with !
When cooking with stove top pressure cooker
If you are not planning to use the stove top pressure cooker , follow the same instructions as for instant pot . When the desired pressure is reached lower the heat and let it cook for the same amount of time as in the recipe.
This was made in a 6 qt Instant Pot, and can definitely be doubled. You don’t have to change the cooking time, but ensure that your pressure cooker is big enough to handle the extra food. Do not fill more than 2/3 of the way. Also when doubling the recipe do not double the liquids – in this case 1 ½ times the broth/water will be enough while doubling the flavorings. This works as there is minimal moisture loss due to evaporation.
I like to make a double batch. When Done cooking remove half and keep the machine on saute and reduce the sauce down. This is what I can use to make tacos or wraps or sandwiches for the nest day’s lunch. Dinner and the next days lunch is taken care of !
That is the shredded beef on naan bread. Try these with my vinegar onions . These vinegar onions were made with white onions and I had added a piece of pickled beets to the vinegar. In about 30 minutes the ends of the onions will turn pink while the rest stays white. This was left in the pickling solution for a few hours and had turned beautiful pink all around. Gorgeous isn’t it ?
So here is the recipe for Korean Bulgogi Inspired Shredded Beef Bowl…
This Korean inspired beef bowl creates that all day cooked taste in a fraction of the time. The meat is melt in the mouth tender and the sauce has a delicious mix of sweet , tangy and spicy flavors. Cooking and cleanup are a snap in this Instant pot version.
- 2 lb Chuck roast
- 2 Tbsp Sesame Oil or Canola
- 1/2 C Finely Chopped Onion
- 3 Cloves Garlic Minced
- 1 Tbsp Ginger Grated
- 2 Tbsp Brown Sugar Adjust to Taste
- 1/4 C Low Sodium Soy Sauce
- 1/2 C Beef Broth or Water
- 2 Tbsp Rice Wine Vinegar
- 1 Tsp Siracha Or Your favorite hot sauce
- 1/2 Tsp Pepper, Fresh Ground To Taste
- Salt - to taste
- 2 Tbsp Corn Starch
- 2 Tbsp Water
- Chopped Scallions
- Sesame Seeds
- Sauteed Vegetables
Finely chop the onions and mince/grate the ginger and garlic. Assemble all the ingredients for the dish .
Set the instant pot to saute. When hot add the sesame oil . After a few seconds add the onions and cook for 30 seconds stirring once or twice. Add the ginger and garlic and saute for 30 seconds till the onions look soft. Turn off.
Add vinegar, soy sauce , beef broth/water , siracha, sugar and pepper. Mix and taste. Adjust the seasoning if needed. Place the meat in the sauce . Press down gently . Flip the meat once so that all sides are covered with the sauce.
Close lid, close the vent and set to cook on meat setting (Manual , high pressure) for 40 minutes. (See notes)
Let the pressure release naturally. Take out the meat and shred using 2 forks,
Mix corn starch with 2 Tbsp water to make a lump free slurry. Pour into sauce. Press sauté - stir and cook for 1 minute. Place the shredded beef back in. Taste and adjust the seasonings. Keep on saute mode for a few minutes to thicken the sauce to your preference.
While the beef is cooking, cook the rice according to package instructions. Saute or steam or microwave vegetables.
Layer the rice in a bowl. Serve the beef over the rice. Arrange the sauteed or steamed vegetables around it. Sprinkle the chopped scallions and sesame seeds on top.
- Be sure to taste test if using substitutions.
- Chili garlic sauce works great in this recipe instead of siracha.
- This shredded beef can be served over white rice / brown rice / quinoa / mashed potatoes / flat breads or your choice of crusty bread.
- This dish can be refrigerated for a couple of days or be frozen for longer storage.
- Check the blog for instruction on stove top pressure cooker and doubling the recipe.
- If in a hurry you could release the pressure (QR) after 5 minutes of cooling. The meat will be cooked, but I feel that the extra time infuses more flavors into the dish.
Nutrition label for informational purpose only. The fat content can be reduced by discarding cooked fat or trimming the chuck. Using water instead of beef broth reduces the sodium levels as well.