Korean Beef Bulgogi Bowl
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Asian
Serves: 4
  • ⅓ cup filtered water
  • ¼ cup low-sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp packed brown sugar
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 Tbsp cornstarch
  • 1 ¼ pounds lean ground beef
  • ½ small onion, chopped
  • 1 tsp minced garlic
  • 2 cups chopped bell peppers
  • 2 cups cooked brown rice, divided
  • Garnishes:
  • 1 stalk of green onion, chopped
  • ½ tsp red pepper flakes
  • 4 tsp Sriracha
  1. In a small bowl, whisk together the water, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, and cornstarch. Set aside.
  2. Press Sauté (High) on the Instant Pot and add the ground beef. When the beef begins to brown (about 3 minutes), add in the onion, garlic, and bell peppers. Continue to cook for 5 minutes. When finished, press Cancel.
  3. Stir in the sauce and select Pressure Cook (High) and Keep Warm (Off), adjust the timer to 5 minutes using the +/- button, and secure the lid. Ensure the vent is set to Sealing.
  4. When the cooking completes, press Cancel, remove the lid, stir, and portion into 4 bowls, served over ½ cup of brown rice. Garnish as desired with green onion, red pepper flakes, and Sriracha.
Recipe by Sarah Koszyk at https://sarahkoszyk.com/instant-pot-cookbook-and-korean-beef-bulgogi-bowl-recipe/