Basic Korean Bulgogi
Classic Korean bulgogi of marinated rib-eye strips cooked with Asian pear, onion, tamari and sesame, then browned and pressure-cooked to tender perfection.
⏱️ Prep: 15 min🍳 Cook: 35 min
Nutrition
per per serving530
Calories
50.6g
Protein
19g
Carbs
29.5g
Fat
Ingredients
| 2 pound | 905 g | rib-eye steak, cut into strips |
| 2 tablespoon | 30 ml | Korean rice wine |
| 0.5 | Asian pear, cored and sliced | |
| 1 | onion, sliced | |
| 2 clove | garlic, minced | |
| 2 tablespoon | 30 ml | sesame seeds, toasted |
| 2 tablespoon | 30 ml | agave syrup |
| 2 tablespoon | 30 ml | sesame oil |
| 1 tablespoon | 15 ml | pickled red ginger |
| 0.25 cup | 60 ml | tamari sauce |
| — | salt | |
| — | black pepper |
Instructions
(Ready in about 50 minutes + marinating time | Servings 4)
Per serving: 530 Calories; 29.5g Fat; 19g Carbs; 50.6g Protein; 13.6g Sugars
- Mix the tamari sauce, rice, wine, agave syrup, salt, and black pepper in a ceramic bowl; add the beef, cover, and let it marinate for 1 hour.
- Press the "Saute" button and heat the sesame oil. Once hot, brown the beef strips in batches. Add the onion, garlic, pickled ginger, and Asian pear.
- Secure the lid. Choose the "Meat/Stew" mode and cook for 35 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
- Serve garnished with toasted sesame seeds.