Instant Pot Vegan Bulgogi Recipes

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INSTANT POT® VEGAN BULGOGI



Instant Pot® Vegan Bulgogi image

Marinated mushrooms are cooked in the Instant Pot®, creating a flavorful vegan bulgogi you can serve over rice or noodles.

Provided by Buckwheat Queen

Categories     Asian Recipes

Time 1h20m

Yield 5

Number Of Ingredients 21

2 ½ cups cremini mushrooms
1 ½ cups oyster mushrooms
½ cup brown champignon mushrooms
2 cups clamshell (shimeji) mushrooms, trimmed
1 small onion, chopped
1 shallot, minced
1 (1 inch) piece fresh ginger, grated
1 clove garlic, minced
1 teaspoon vegetable oil
½ cup low-sodium vegan vegetable broth
½ cup reduced-sodium tamari
¼ cup Asian pear, peeled and shredded
3 tablespoons brown rice syrup
2 tablespoons sesame oil
2 tablespoons gochujang (Korean hot pepper paste), or to taste
1 tablespoon Chinese rice wine vinegar
2 tablespoons cool water
2 tablespoons cornstarch
2 green onions, chopped
1 tablespoon black sesame seeds
1 tablespoon sesame seeds

Steps:

  • Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.
  • Select Saute function on a multi-functional pressure cooker (such as Instant Pot®). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.
  • Lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
  • Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 29 g, Fat 8.4 g, Fiber 3.1 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 1253 mg, Sugar 14.6 g

INSTANT POT BEEF BULGOGI RECIPE BY TASTY



Instant Pot Beef Bulgogi Recipe by Tasty image

Choose your own dinner adventure with this beef bulgogi! While the beef marinates, whip up pickled daikon radish and gochujang mayo for some added crunch and creamy spice. The beef is cooked in an Instant Pot until it's super tender, then broiled for that signature char. How you serve the beef is up to you--we like it in lettuce wraps or over rice. Don't forget to include plenty of toppings!

Provided by Betsy Carter

Categories     Lunch

Time 3h5m

Yield 4 servings

Number Of Ingredients 26

2 lb beef chuck roast, thinly sliced
½ medium white onion, thinly sliced
3 tablespoons gochujang
1 meduim asian pear, peeled and grated
1 teaspoon fresh ginger, grated
6 cloves garlic, grated
⅓ cup soy sauce
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 tablespoon granulated sugar
1 small daikon radish, peeled, halved, and thinly sliced
1 tablespoon kosher salt
½ cup hot water
½ cup rice vinegar
¼ cup granulated sugar
1 cup mayonnaise
2 tablespoons gochujang
1 tablespoon rice vinegar
2 teaspoons sesame oil
½ teaspoon kosher salt
rice, cooked or lettuce cups
scallion, thinly sliced
sesame seed
carrot, shredded
cucumber, thinly sliced
fried egg

Steps:

  • Marinate the bulgogi: In a large bowl, combine the beef, onion, gochujang, Asian pear, ginger, garlic, soy sauce, sesame oil, sesame seeds, and sugar. Toss until the beef is well coated. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate for at least 2 hours, up to 6 hours.
  • While the beef is marinating, make the pickled daikon: In a large bowl, toss the daikon radish and salt together until fully coated. Let sit at room temperature for 15 minutes, until the salt has dissolved and the radish has released most of its liquid. Transfer the daikon to a mesh strainer and rinse thoroughly with cold water.
  • Return the drained daikon to the bowl and add the hot water, rice vinegar, and sugar and stir until the sugar is fully dissolved. Cover with plastic wrap and let sit at room temperature for at least 2 hours. The pickles will keep in an airtight container in the refrigerator for up to 1 week.
  • Make the gochujang mayo: In a medium bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and salt. Set aside until ready to use. The mayo will keep in an airtight container in the refrigerator for up to 1 week.
  • Transfer the beef and its marinade to an Instant Pot. Close the lid to seal and cook on high pressure for 20 minutes. Once the 20 minutes has elapsed, allow to naturally release for 15 minutes. Turn the steam valve to venting to release the remaining pressure before opening.
  • Arrange an oven rack at the top third of the oven. Turn on the broiler.
  • Using a slotted spoon, transfer the beef to a baking sheet and place under the broiler for 4-5 minutes, until slightly charred.
  • Serve the beef immediately with the pickled daikon, gochujang mayo, and toppings as desired.
  • Enjoy!

Nutrition Facts : Calories 1105 calories, Carbohydrate 45 grams, Fat 70 grams, Fiber 3 grams, Protein 76 grams, Sugar 36 grams

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