Korean Ground Beef

My Instant Pot Korean Ground Beef comes together in no time and cooks the rice at the same time for the easiest weeknight meal ever!

Course Main Course

Cuisine Korean

Keyword korean beef, korean beef bbq, korean ground beef, korean ground beef recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 453kcal

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!

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.