InstantPot Korean Bulgogi Recipe

Ya’ll asked for it… So here it is. And you can personally thank my brother Aka – Monkey Mot for this…he got me hooked.

FIRST, you need to understand that I rarely work with a recipe, at least not to the letter. So I did a little poking around about ingredients and threw this together in my InstantPot tonight. I was thrilled with how it turned out! Play a little with some of the sweet and savory ingredients and figure out how you like it best. Here are the basics…


  • 1 – 1.5 lbs of thinly sliced sirloin (you can also use ribeye)
  • 1 medium yellow onion – thinly sliced
  • 1-2 tablespoons minced garlic
  • 2 teaspoons powdered ginger
  • 2-3 tablespoons toasted sesame seed oil (I recommend you not sub any other kind of oil – sesame oil adds a distinct flavor)
  • 1 large carrot – grated, chopped, both – however you like it
  • Pinch (or 2) of black pepper
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons brown sugar (or more if you like it sweeter)
  • 1 small pear – peeled & coarsely grated
  • 1/4 cup water (if you want a little more juice to drizzle on the rice)


  • Green onions
  • Toasted sesame seeds


  • Brown sirloin, yellow onion, garlic & carrots in sesame oil on “saute” setting in InstantPot
  • Add in grated pear as the meat is almost browned
  • Add ginger, pepper, soy sauce & brown sugar, 1/4 cup water and stir to mix
  • Cover with InstantPot lid – Cook on “meat” setting for 20 minutes
  • If you have time, allow steam to vent on its own (instead of turning the steam release valve to “vent” – if you don’t have time, its no biggie)

Garnish with green onions & sesame seeds – serve over sticky white rice!


Miss Perfect Mess
Miss Perfect Mess