Beef Bulgogi

Instant Pot Ground Beef Bulgogi

This recipe for bulgogi is much easier to make than traditional bulgogi. For starters, this recipe calls for ground beef instead of marinated grilled slices of beef. And instead of soy sauce and sugar, I’m using coconut aminos and coconut sugar. 
Course: Main Course
Keyword: Beef


  • Instant Pot


  • 2 tbsp Oil.
  • 6 Cloves garlic, minced.
  • 2 inch Knob ginger, minced.
  • 2 lbs Ground beef.
  • ½ cup Coconut Sugar.
  • cup Coconut aminos.
  • 1 tsp 1 teaspoon crushed red pepper flakes.
  • 1 tsp Salt.
  • ½ tsp Black pepper.


  • 6 Green onions, thinly sliced.
  • 2 tbsp Sesame oil.
  • 2 tbsp Sesame seeds.


  • Add the oil, garlic, and ginger to the Instant Pot. Press the sauté button and sauté for 2-3 minutes.
  • Add the ground beef to the pot and cook until mostly brown.
  • Add the remaining ingredients to the pot and mix well.
  • Secure the lid, close the pressure valve, and cook for 10 minutes at high pressure.
  • Open the valve to quick-release pressure.
  • If the meat released a lot of liquid, press the sauté button to boil off any extra liquid.
  • Stir the green onions, sesame oil and sesame seeds into the pot and serve.