This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Change up your dinner routine with my 30-minute Korean Ground Beef recipe! Cooked up in the Instant Pot with simple ingredients, this easy Korean beef is packed with flavor and cooks alongside the rice to serve it with. Perfect for lettuce wraps and Korean ground beef bowls!
Jump to:
- Korean Beef BBQ Recipe
- Why You'll Love My Korean Beef Recipe
- Instant Pot Korean Beef Ingredients
- How to Make Korean Ground Beef in the Instant Pot
- Asian Ground Beef Stovetop Instructions
- Korean Bulgogi Beef Expert Tips
- How to Serve Korean Ground Beef
- How to Store Cooked Ground Beef Recipes
- Korean Ground Beef Recipes FAQs
- Delicious Asian Dinner Recipes
- Korean Ground Beef
- Reviews
Korean Beef BBQ Recipe
I love my Instant Pot. As soon as I got it, I knew it was going to change everything; and if anything, I underestimated how much I would love it! It immediately revolutionized how I cook, making time-consuming recipes fast and easy. Pork tenderloin, whole glazed ham, even prime rib turns out perfectly in the pressure cooker!
The Instant Pot might be one of the best things to happen to cooking, but Bulgogi might just be one of the best things to ever happen to beef. I know, I sound like I'm exaggerating, but I'm not! It can be used in anything. Asian ground beef lettuce wraps, Korean beef tacos, a big Korean beef bowl with rice... It makes me hungry just to think about!
This recipe is amazing. It has quickly become one of our family favorite weekday recipes.
Beth on Pinterest
Why You'll Love My Korean Beef Recipe
It's a whole meal in one pot!
By using the Instant Pot, this Asian ground beef recipe cooks up beef and rice at the same time. Not only does that cut down on extra dishes and prep, but it also means you'll be cooking the rice steeped in the flavorful aroma of the beef and onions, adding tons of flavor.
It's a super versatile meal!
I'm always afraid of making a big batch of protein only to get bored of it a few days later, and that's never the case with Korean BBQ beef. From rice bowls to salads to lettuce wraps, there's no going wrong. You can even stir it into ramen or add it to a big serving of mung noodles.
It's great for dietary restrictions.
Can't have gluten? Swap the soy sauce out for Tamari! Can't have soy? Try it with coconut aminos and half the sugar. Cutting down on beef? Try it out with ground turkey, chicken, or pork! You can even swap the sugar out for a reduced carb sweetener like coconut sugar and make it keto Korean beef!
Instant Pot Korean Beef Ingredients
- Ground Beef: I always prefer 80/20 ground beef for the nice, tender texture and wonderful flavor. However, you can use lean ground beef as well and it will taste great!
- Minced Garlic: Whole garlic cloves do best in this recipe; you want that sharp, strong flavor!
- Ginger Paste: You can use pre-ground ginger paste, or make your own by grating ginger with a microplane grater or zester! I tend to make my own using frozen ginger root.
- Yellow Onion: Yellow onion has a nice sweet flavor that works great with the sweet bulgogi sauce! Dice it nice and fine, or cut it into very thin slices depending on your preference.
- Soy Sauce: I like to use low sodium soy sauce for this dish. It helps cut back on the intensity of the salty flavor, and lets me add my own extra salt if I want. For a gluten free Korean beef recipe, use coconut aminos or tamari.
- Brown Sugar: Brown sugar is rich and flavorful, making for a more complex bulgogi sauce. If you're using coconut aminos, use half the sugar.
- Red Pepper Flakes: Red pepper flakes bring in some spice and heat, while being totally adjustable based on your tastes. For less heat, reduce the pepper flakes. For an extra hit of flavor, swap it out for a teaspoon of Gochujang.
- Olive Oil: You can use olive oil, avocado oil, peanut oil, or even a mix of sesame oil and a flavorless oil. Don't use pure sesame oil; it's way too strong.
- Everything Bagel Seasoning: Everything bagel seasoning is my secret ingredient for flavor! It contains all sorts of great seasonings including sesame seeds, salt, garlic, and poppy seeds, all of which combine into a delicious mix perfect for bulgogi beef.
- White Rice: This recipe will cook the rice right alongside the beef, making it extra convenient and flavorful! If you don't want to serve it with rice, leave it out and cook the beef without it.
Change up the meat!
Trying to cut back on beef? This recipe works fantastic with ground chicken, ground turkey, or ground pork. You can even make it with vegan ground beef alternatives! If you're using poultry, make sure to cook the meat for 10 minutes instead of 8.
How to Make Korean Ground Beef in the Instant Pot
1: Make Sauce
In a small mixing bowl, combine the soy sauce, ginger, garlic, red pepper flakes or gochujang, and brown sugar, and mix until combined. You may need to heat it in the microwave to dissolve the sugar.
2: Brown Beef
Set the Instant Pot to saute mode, and add in the oil. Once nice and hot, add the ground beef and break it up, stirring frequently until browned.
3: Add Onions
Add in the onions, and give it all a good stir.
4: Add Rice
Rinse 1 cup of white rice until the water runs clear, then place it in a pan on a trivet and add 1 cup water. Place the trivet over the cooking beef.
5: Pressure Cook
Seal the lid and pressure valve, and cook on HIGH for 8 minutes. When done, quick release the pressure, and remove the rice.
6: Add Sauce
Pour the prepared sauce into the pressure cooker and set it back to Saute mode. Cook for 10-15 minutes, until the beef is nicely coated in a thick glaze.
7: Garnish and Serve!
Serve the Korean BBQ beef over rice, and garnish with a sprinkle of Everything bagel seasoning. Enjoy! I love adding green onions and a fried egg, or serving it in lettuce boats!
Asian Ground Beef Stovetop Instructions
- In a small mixing bowl, combine the soy sauce, ginger, garlic, red pepper flakes or gochujang, and brown sugar, and mix until combined. You may need to heat it in the microwave to dissolve the sugar.
- Add the oil to a nonstick skillet over medium-high heat, and add in the ground beef. Break it up and stir frequently until nicely browned.
- Once browned, add in the onion and saute until softened. Then add the sauce, and let simmer for 10-15 minutes, until the sauce has reduced to a thick glaze.
- Garnish with Everything bagel seasoning, and serve with rice, lettuce wraps, or in Korean beef tacos!
Korean Bulgogi Beef Expert Tips
- For extra flavorful rice, pour the liquid from the beef into the rice after both have pressure cooked. The fat will coat the grains for silky, fluffy rice.
- Make sure to rinse the rice very well. I like to do this by pouring the rice in a fine strainer and then running water through it, rubbing the grains between my fingers, until the water runs clear.
- Let the rice drain well before adding it to the Instant Pot, and don't let it sit out after rinsing! Letting it sit after rinsing can cause it to start absorbing water, which changes the water to rice ratio.
- You can add more sauce flavorings like rice vinegar, chili sauce, and of course, Gochujang.
How to Serve Korean Ground Beef
There are tons of great uses for Korean ground beef bulgogi, which makes it a perfect meal prep recipe! Here are some of my favorites:
- Korean beef tacos: Serve in flour or toasted corn tortillas with a bit of kimchi, sriracha, and kewpie mayo. Even better with Asian-style Coleslaw on top!
- Lettuce wraps: Serve in large lettuce leaves with sliced green onions.
- Korean ground beef bowl: Serve with white rice, green onions, chopped lettuce, sliced veggies like cucumbers and carrots, and a fried egg! It's like super easy bibimbap!
How to Store Cooked Ground Beef Recipes
- Refrigerator: Place the Korean beef in an airtight container and store in the fridge for up to 4 days. Store it with the extra sauce to ensure it doesn't dry out!
- Freezer: This is a great recipe for freezing! Let the beef cool completely, then scoop into airtight containers or freezer-safe bags. Korean ground beef will last 2-3 months in the freezer. I like storing it in snack bags so it's easy to defrost the exact amount I want.
- Thawing: It's best to let ground beef with bulgogi sauce thaw in the fridge overnight before heating it; otherwise, it can heat very unevenly. However, you can quick-thaw it by placing it in a pan over very low heat and covering it with a lid.
- Reheating: I prefer my ground beef reheated in a pan on the stove so I know it's heating evenly. That said, you can also reheat it in the microwave and it will be great. Just make sure to stir it a few times to prevent it popping and making a mess!
Korean Ground Beef Recipes FAQs
If you are using regular soy sauce, this dish is not gluten-free; soy sauce is brewed with wheat and contains trace amounts of gluten. However, it can easily be made gluten-free by using a gluten-free soy sauce such as Tamari.
Yes! Korean ground beef will store well in the freezer for about 2-3 months. Allow to cool, then add to freezer-safe bags labeled with the freezing date for easy portions to use. Allow to thaw, then reheat in the Instant Pot or on the stove.
Delicious Asian Dinner Recipes
- Beef Stir Fry - a super delicious and easy dinner, complete with green beans to get kids eating their veggies.
- Dragon Chicken - Super tender, sweet and spicy chicken cooked up in a flavorful marinade. It's no wonder this is a reader favorite!
- Chili Prawns - Juicy, perfectly cooked prawns cooked up in a homemade sweet chili sauce. This is another reader favorite, and is there really any wondering why?
- Short Ribs - Some of the best short ribs I've ever tasted! Seared and then braised low and slow until they're fall-apart tender and irresistibly flavorful.
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Korean Ground Beef
Equipment
- Instant Pot 6 qt
- Trivet
- Pan for rice
Ingredients
- 1 pound Ground beef
- 2 Tablespoons Garlic - minced
- ½ teaspoon Ginger - paste or grated
- ½ Yellow onion - diced
- ½ cup Low sodium soy sauce
- ¼ cup Brown sugar
- ½ teaspoon Red pepper flakes
- 1 Tablespoon olive oil
- 1 Tablespoon everything bagel seasoning
- 1 cup white rice
Instructions
- In a small mixing bowl, combine the soy sauce, ginger, garlic, red pepper flakes or gochujang, and brown sugar, and mix until combined. You may need to heat it in the microwave to dissolve the sugar.
- Set the Instant Pot to saute mode, and add in the oil. Once nice and hot, add the ground beef and break it up, stirring frequently until browned.
- Add in the onions, and give it all a good stir.
- Rinse 1 cup of white rice until the water runs clear, then place it in a pan on a trivet and add 1 cup water. Place the trivet over the cooking beef.
- Seal the lid and pressure valve, and cook on HIGH for 8 minutes. When done, quick release the pressure, and remove the rice.
- Pour the prepared sauce into the pressure cooker and set it back to Saute mode. Cook for 10-15 minutes, until the beef is nicely coated in a thick glaze.
- Serve the Korean BBQ beef over rice, and garnish with a sprinkle of Everything bagel seasoning. Enjoy! I love adding green onions and a fried egg, or serving it in lettuce boats!
Notes
- For extra flavorful rice, pour the liquid from the beef into the rice after both have pressure cooked. The fat will coat the grains for silky, fluffy rice.
- Make sure to rinse the rice very well. I like to do this by pouring the rice in a fine strainer and then running water through it, rubbing the grains between my fingers, until the water runs clear.
- Let the rice drain well before adding it to the Instant Pot, and don't let it sit out after rinsing! Letting it sit after rinsing can cause it to start absorbing water, which changes the water to rice ratio.
- You can add more sauce flavorings like rice vinegar, chili sauce, and of course, Gochujang.
Comments
No Comments