Instant Pot Vegan Bulgogi Recipe

Instant Pot Vegan Bulgogi is a delicious and flavorful Korean-inspired dish that's perfect for a quick and easy dinner. This recipe is made with marinated plant-based protein and savory, sweet, and spicy bulgogi sauce, all cooked to perfection in the Instant Pot. Whether you're a vegan looking for a new dinner idea or just want to try a meatless version of a classic Korean dish, this recipe is sure to satisfy your taste buds.

Bulgogi, which translates to "fire meat," is a popular Kor...

Bulgogi, which translates to "fire meat," is a popular Korean dish made with thinly sliced beef marinated in a sweet and savory sauce. In this vegan version, we use plant-based protein such as tofu, tempeh, or seitan to create a delicious and satisfying meal. The Instant Pot makes the cooking process quick and effortless, so you can have a flavorful meal in no time.

The key to making this Instant Pot Vegan Bulgogi is the marinade. The marinade is a combination of soy sauce, sesame oil, sugar, garlic, ginger, and other seasonings to create a rich and flavorful base for the dish. The plant-based protein is marinated in this sauce for a minimum of 30 minutes, allowing the flavors to infuse and develop.

Once the plant-based protein is marinated, it's sautéed in the Instant Pot to develop a golden-brown exterior and to enhance the flavors of the dish. Then, the bulgogi sauce is added, and the Instant Pot is set to cook under high pressure to infuse the protein with all the mouthwatering flavors. The end result is tender, flavorful, and satisfying plant-based bulgogi that's perfect for serving over a bed of rice or alongside steamed vegetables.

Whether you're a vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, this Instant Pot Vegan Bulgogi is a must-try recipe. It's packed with flavor, protein, and wholesome ingredients, making it a satisfying and delicious dish for any night of the week. With just a few simple ingredients and the help of your Instant Pot, you can whip up a restaurant-worthy meal in the comfort of your own home. So, grab your Instant Pot and get ready to enjoy a delicious and satisfying vegan meal with this Instant Pot Vegan Bulgogi recipe.

Ingredients

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

Information

Prep Time: 20 mins
Cook Time: 30 mins
Additional Time: 30 mins
Total Time: 1 hr 20 mins
Servings: 5

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

230 cal.

Total Fat: 8g
Saturated Fat: 1g
Sodium: 1253mg
Total Carbohydrate: 29g
Dietary Fiber: 3g
Total Sugars: 15g
Protein: 9g
Vitamin C: 4mg
Calcium: 60mg
Iron: 2mg
Potassium: 356mg

How to Make Instant Pot Vegan Bulgogi - A Step-by-Step Guide

Ingredients

Information

Nutrition

230 cal.

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