Eosinophilic Esophagitis Friendly Instant Pot Beef Bulgogi
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.9(14)
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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 or vegetable oil)
For the marinade
- ½ asian pear, peeled and roughly chopped (about ½ cup)
- ⅓ cup soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 3 tbsp brown sugar
- 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.
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