Low Sugar Instant Pot Beef Bulgogi

Total time1 hr 15 min

Prep time20 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the beef

1 ½ lb beef ribeye or beef short rib, thinly sliced (about ⅛-inch thick)
3 green onions, cut into 1-inch pieces (white and green parts separated)
1 tbsp neutral oil (such as canola oil or vegetable oil)

For the marinade

½ asian pear, peeled and roughly chopped (about ½ cup)
⅓ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
See all
3 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp gochugaru (korean red pepper flakes)
¼ tsp black pepper

For serving

1 tsp sesame seeds, for serving (optional)
steamed white rice, for serving (optional)

Instructions

1
Combine the Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, gochugaru, and black pepper in a blender or food processor. Blend until smooth, about 30 seconds.
2
Place the sliced beef and the white parts of the green onions in the Instant Pot insert. Pour the marinade over the beef and toss to coat evenly. Let the beef sit for 20–30 minutes at room temperature, or cover and refrigerate for up to 8 hours.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!