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Instant Pot Korean Beef makes for a quick dinner that tastes great on a bed of rice, with sauteed vegetables, pickled carrots, Kimchi, and a fried egg on top. Â


6 servings

Total time

35 minutes




  • 2 tbsp ginger (coarsely chopped)
  • 2 tbsp garlic (coarsely chopped)
  • ½ cup Fuji apple or Asian pear (peeled and chopped)
  • 2 tbsp gochujang (paste)
  • 3 tbsp brown sugar
  • 1 tbsp sesame oil
  • ¼ cup  soy sauce (substitute coconut aminos for gluten free)
  • 1 tbsp mirin
  • 2 lbs Beef chuck (or stew meat, cut into thin strips, 1-1/2 inches long)
  • 1 tbsp vegetable oil
  • ¼ cup onion (chopped or thinly sliced)
  • 2 tbsp cornstarch
  • 2 tbsp water
  • baby bok choy (or other vegetable, sauteed with soy sauce and garlic)
  • pickled julienned carrots
  • bean sprouts
  • pickled daikon and carrots (julienned)
  • cucumber (thinly sliced)
  • kimchi
  • korean seaweed
  • eggs (sunny side up or soft boiled)
  • onions (thinly sliced )
  • sesame seeds (toasted)


  1. In a mini blender or mini food processor, blend the ginger, garlic, apple, gochujang, brown sugar, sesame oil, soy sauce and Mirin into a smooth paste.  Marinate the beef in the sauce for 2 hours or preferably overnight.
  2. Select 'Saute' and when Instant Pot has heated, add oil to inner pot of Instant Pot.
  3. Add onions and stir till golden brown, about 2 to 3 minutes.
  4. Add marinated beef to the onions and stir well.  
  5. Close the Instant Pot and cook in ‘Manual’ or ‘Pressure Cook’ mode for 10 minutes.
  6. Allow the pressure to release naturally (NPR).
  7. Open the Instant Pot.
  8. Whisk together cornstarch and water to form a smooth mixture. 
  9. In  ‘Saute’ mode, bring the beef and sauce to a boil. *
  10. Add the cornstarch mixture, and stir constantly, until sauce has thickened.

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