Who knew that the hardest part of being an adult would be organizing dinner every night? But when you have this Korean beef barbecue in your recipe box, it makes dinner time so much easier.
What is in this article?
- What is Bulgogi?
- How to make Korean beef barbecue
- Make a Bulgogi Beef Bowl
- Korean beef barbecue variations
- Storage, heating and freezing.
- Other delicious beef recipes:
- Korean beef barbecue
What is Bulgogi?
another name for it korean meat it’s bulgogi. bulgogi literally translates to “meat on fire” and is traditionally prepared by sautéing thin strips of beef in a work or skillet over high heat.
This recipe is inspired by bulgogi, but is made with a great spindle roast in an instant pot. Cut the large roast into smaller pieces and then cook it into a super flavorful sauce. Same flavors, but different preparation.
Pressure cooking the roast makes it tender and easy to shred. You can then serve the ground beef over rice with all sorts of different ingredients. It’s perfect for make-ahead and meal prep as well.
- Tender churrasco roast – Traditionally, this Korean beef is made with sirloin or beef tenderloin, but chuck roast is much better for making this dish in the Instant Pot. It could be labeled as stew or simply roasted.
- Coarse kosher salt and black pepper – Season roast beef with a mixture of kosher salt and black pepper before browning.
- canned pears – I used the pear halves in the juice. Drain the juice and cut it into small pieces for the sauce.
- Light brown sugar – add brown sugar to the sauce to get the necessary sweetness.
- light soy sauce soy sauce is the basic flavor of the sauce which makes it tasty and spicy. And if you’re making it gluten-free, here are some substitutes for soy sauce.
- White onion- Thinly slice half an egg white to flavor the sauce.
- chili sauce – use a chili sauce like sambal olek or salsa de gallo to add the perfect spice to the dish.
- cornstarch – thicken the bulgogi sauce with a little starch after cooking the meat
- grated fresh ginger add a bright, fresh flavor to the sauce with a little fresh ginger.
- shallot and sesame seeds – garnish cooked meat with freshly sliced shallots and toasted sesame seeds.
How to make Korean beef barbecue
- Season and brown the meat. Cut a large roast into four pieces and season with salt and pepper. Heat the oil in the Instant Pot over saute and brown the meat. You may need to brown the meat in batches to ensure it browns on the outside. While the meat browns, prepare the sauce and cut the white onion.
- Cook in the Instant Pot. Add the salty, hot and sweet sauce to the instant pot along with the seared meat. Adjust the vent to seal and close the lid. Cook at manual high pressure for 1 hour. Then, when the hour is up, let the pressure release naturally for 15 minutes. Manually release pressure and remove cap.
- Chop the meat and serve. Remove the Korean beef barbecue from the pot and place it on a large plate. The meat should be tender and easy to chop. Prick the meat with 2 forks. Next, drain the sauce solids and thicken with the cornstarch. Toss meat in sauce and serve.
Make a Bulgogi Beef Bowl
My favorite way to serve this ground beef is in a bowl of white rice. Then I add a fried egg, some kind of pickled vegetable or kimchi, thinly sliced chives, and toasted sesame seeds.
I like to break up the egg yolk and mix all the ingredients together so you have a little bit of everything left in each bite. You can also add some extra chili sauce at this point if you like it spicy.
Korean beef barbecue variations
There are so many delicious ways to serve this Korean shredded beef. Make a quesadilla with the beef, sautéed vegetables, and grated cheddar cheese.
Dip the corn tortillas in the hot sauce and twist the birria tacos with the meat and melted cheese. Grill the tacos on a comal until they are crispy. Then heat up some of the extra sauce and use it as a sauce.
Use it as a topping on pizzas or wraps! There are so many fun ways to enjoy this delicious beef.
Storage, heating and freezing.
Let the minced meat cool completely. Then put in an airtight container with the sauce and refrigerate. Store in the refrigerator for up to 4 days.
Heat the meat with a little sauce on the stove or in the microwave. Serve hot with rice and kimchi! I also like to serve leftovers with sautéed vegetables for a healthier option.
You can freeze cooked, shredded meat for up to 3 months. Thaw in the refrigerator, then reheat on the stovetop.
Other delicious beef recipes:
- Korean Beef Tacos – Bulgogi Tacos
- Easy Beef Wellington
- How to brown minced meat
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Korean beef barbecue
This Korean BBQ Beef Recipe makes ground beef tender in your Instant Pot. Cook the meat in a savory, sweet and slightly spicy sauce! Prep Time15 min Cook Time1 hr 30 minTotal Time1 hr 45 min Course: Entrée Cuisine: Korean Keyword: Korean Beef BBQ Servings: 6 Author: Jessica Formicola Cook Mode Prevent screen from dimming
- 1 tablespoon vegetable oil
- 3-4 pounds tender roast beef, cut into 4 pieces
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup canned pears, drained and finely chopped
- 1/4 cup light soy sauce
- 3 tablespoons light brown sugar
- 1 tablespoon chili sauce (such as Sambal Oelek or Gallo sauce)
- 2 teaspoons freshly grated ginger
- 1/2 white onion, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon shallots, sliced
- 1 tablespoon toasted sesame seeds
- Heat the oil in the pan using the sauté function.
- In a separate bowl, toss the beef chunks with the salt and pepper for seasoning.
- Add to boiling oil to brown all sides. Depending on the size of the pot and the roast, you may need to do this in two batches. If the meat is too thick, it will steam and not brown.
- In a separate bowl, mix pears, soy sauce, brown sugar, chili sauce, and ginger. Add the onion. Pour the sauce over the browned meat pieces and add 1 cup of water.
- Secure lid and place on manual high pressure for 1 hour. Allow a natural release for 15 minutes, then a quick release.
- Remove the meat from the pan and cut it with two forks.
- Strain sauce through a fine mesh strainer and remove solids, return sauce to pressure cooker on “keep warm”. Pour in a small amount and whisk in the cornstarch. Mix again in the larger pot and then season with the minced meat.
- Serve with rice and/or kimchi.
- If you have tried this recipe, please come back and let us know how it went in the comments or star ratings.
- Alternate ways to serve or use leftovers: tacos, quesadillas, on pizza, spring rolls. You can even use the leftover broth to make birria tacos!
Serving Size: 4 ounces