The pressure builds and you start counting down minutes until you eat. You remember the smell of the sweet soy and sesame wafting up small steam cues from the cooker. It works real good to get that bulgogi flavor without standing over a skillet all night.
You notice the valve hiss tells you the cooker is hot and doing its thing. You gotta pay attention to the sealing ring to make sure no steam is escaping because you want it all locked in. That tender pull of the meat when it’s done is totally worth the wait.
You feel kinda excited even as the quick release lets out a big puff of steam. That smell gets you every time. Soon you’ll be spooning that juicy ground beef bulgogi over soft steamed rice with green onions on top. It’s dinner that hits the spot quick.
Why Your Cooker Beats Every Other Pot
- Pressure cooking gets that tender beef texture way faster than a pan on the stove. Try checking more pressure cooker recipes for speedy dinners.
- The sealed environment locks in all them flavors, so nothing escapes, making every bite rich. Learn more in our pressure cooker safety tips.
- You can do the whole recipe in one pot, no extra pans to wash later. Clean up is a breeze!
- Steam cues and the valve hiss help you know exactly what’s happening, so you never overcook. Just like the Easy Taco Soup that uses similar signs.
- Using quick release saves time especially when you want your food fresh and hot pronto. Perfect for busy weeknights.
What Goes Into the Pot Today
- 1 lb lean ground beef
- ½ yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced (about 1 ½ tbsp)
- 2-4 medium green onions, sliced (whites and greens separated)
- Steamed white rice, for serving
- ¼ cup low sodium soy sauce
- 3 tablespoon brown sugar
- 1 ½ tablespoon toasted sesame oil
- 1 tablespoon rice vinegar, plus 1 teaspoon minced ginger or ginger paste
Also a sprinkle if you want of toasted sesame seeds, ¼ teaspoon MSG optional, and a dash or two of pepper—black, white, or a pinch of gochugaru is great if you want a kick.
How It All Comes Together Step by Step
- In a large skillet over medium heat, add the ground beef. Cook it until browned, breaking it up with a spoon for about 5-7 minutes.
- Add the diced onion next. Let that cook until soft and translucent—like 3-4 minutes. You can also find quick skillet tips in our Italian Penicillin Soup post.
- Stir in the minced garlic and the white parts of the green onions; let them cook for 1 minute so the smells come out good.
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and minced ginger to make your sauce.
- Pour the sauce into the skillet with the beef mixture. Stir it all up to coat the beef evenly.
- Let it simmer for 3-5 minutes until the sauce thickens just a bit.
- While that’s happening, get your pressure cooker ready and steamed white rice cooking, cause this is gonna be quick.
- Serve the beef mixture over your hot rice and garnish with the sliced green parts of the green onions plus a sprinkle of sesame seeds if you like.
Quick Tricks That Save Your Time
You can prep your onions and garlic while the beef cooks in the skillet, multitasking is your best friend here. It helps to toss the sauce ingredients together before starting anything, so you just pour it in when ready.
Got a bunch of green onions? Slice the whites and greens separately so the whites cook in but the greens stay fresh on top for color and crunch. Also, quick release on the cooker really cuts down wait time so you eat sooner.
Your First Taste After the Wait
The first bite is juicy and just the right mix of sweet brown sugar with salty soy goodness. You notice the garlic and ginger’s gentle pop of flavor right behind the beef.
The toasted sesame oil gives it that nutty vibe that ties all the flavors together real good. The green onions on top add a fresh crunch that’s kinda perfect next to the tender ground beef.
Spoonin’ it over rice never gets old either, that fluffy bed soaks up all the sauce you got leftover.
You feel that warm satisfaction—you made dinner fast and it tastes like you spent hours. Try it alongside easy comforting dishes like Easy Taco Soup or check out Insanely Good Chicken Breast Recipes Perfect For Your Sunday Dinners for more great meals.
Your Leftover Strategy Guide
Got leftovers? Store that bulgogi in an airtight container and it keeps well in the fridge for 3-4 days. Reheat gently in the microwave or in a skillet with a splash of water to loosen it up.
You can also freeze portions in freezer bags with the air squeezed out—perfect for when you don’t wanna cook but want bulgogi later. Thaw overnight in the fridge before warming up.
If you meal prep, keep your rice and beef separate initially so the rice doesn’t get mushy. Combine them when reheating for best texture.
What People Always Ask Me
- Can I use ground turkey instead of beef? Yep, you can swap turkey but beef has a bit more fat that helps keep it juicy.
- Do I gotta brown the beef first? Yes, browning adds flavor and texture, so don’t skip it even if you’re in a rush.
- What if I don’t have rice vinegar? A little lemon juice or apple cider vinegar works in a pinch.
- Can I add veggies in the pressure cooker? Sure thing, mushrooms or bell peppers would be great tossed in after browning the beef.
- Is MSG safe to use? Totally optional. Some folks love the extra umami but no need if you’re not into it.
- How do I do the quick release properly? Watch the valve hiss and be sure to keep your hands clear of steam. That fast steam release means you stop cooking right on time.
Ground Beef Bulgogi Bowls: Easy Korean-Inspired Recipe
Equipment
- 1 Mixing bowl for whisking sauce
Ingredients
Main ingredients
- 1 lb lean ground beef
- ½ yellow onion diced, about 1 cup
- 4 cloves garlic minced, about 1 ½ tbsp
- 2-4 medium green onions sliced, whites and greens separated
- steamed white rice for serving
- ¼ cup low sodium soy sauce
- 3 tablespoon brown sugar
- 1 ½ tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon minced ginger or ginger paste
- 1 teaspoon toasted sesame seeds
- ¼ teaspoon MSG optional
- ⅛ to ¼ teaspoon pepper of your choice black, white, or gochugaru, optional
Instructions
Instructions
- In a large skillet over medium heat, add the ground beef. Cook it until browned, breaking it up with a spoon for about 5-7 minutes.
- Add the diced onion next. Let that cook until soft and translucent—like 3-4 minutes.
- Stir in the minced garlic and the white parts of the green onions; let them cook for 1 minute.
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and minced ginger to make your sauce.
- Pour the sauce into the skillet with the beef mixture. Stir well to coat the meat evenly. Simmer for 3-5 minutes until the sauce thickens slightly.
- Serve the beef mixture over cooked white rice and garnish with green onion tops and sesame seeds if desired.
