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!

Quick Info

⏱️ 185 min • 🍽️ 4 servings • ⭐ 83%

Nutrition

1137 cal • 76g protein • 53g carbs • 70g fat

Tags

[Dairy-Free] • [Dinner] • [Lunch] • [High-Protein] • [High-Fiber] • [Meal] • [Dietary] • [Difficulty]

Ingredients

• 2 pounds beef chuck roast, thinly sliced
• ½ medium white onion, thinly sliced
• 3 tablespoons gochujang
• 1 medium Asian pear, peeled and grated
• 1 teaspoon grated fresh ginger
• 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
• Cooked rice, rolls, or lettuce cups
• Thinly sliced scallions
• Sesame seeds
• Shredded carrots
• Thinly sliced cucumber
• Fried eggs

Instructions Preview

1. Marinate the bulgogi: In a large bowl, com…
2. While the beef is marinating, make the pic…
3. Return the drained daikon to the bowl and …

…and 6 more steps

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Recipe by: Betsy Carter, Andrew Pollock • From: Tasty