Delicious, quick, easy, healthy Korean Beef made in the Instant Pot or wok (paid link) and served over shredded kale, carrots and cabbage. A great family pleaser and low-carb option for those watching their carbs and calories! For those not watching carbs, it’s also great over rice!
I’ve been making Korean Beef for years, my boys can’t seem to get enough of it -probably because my original version was mostly ground beef, a little green onion, white rice and no veggies! Well times have changed, I updated this version and now call it Healthy Instant Pot Korean Beef. In this healthy version, I use less brown sugar and have added some vegetables for bulk. I also love to serve it over finely shredded vegetables instead of rice for me. It’s so fast, easy and delicious! And you can freeze it!
Yes, definitely! The cooking times will be a little different. If you’re using beef chuck roast, cut the beef into about 1 inch cubes. Pressurize for 15 minutes instead of 5. For the turkey, just follow the recipe substituting ground turkey.
Gochujang (paid link) is a savory, sweet, and spicy red chili paste from Korea. It is traditionally used in many Korean Beef recipes and has deep spicy flavor.
Sriracha (paid link) is a chili paste originating from Thailand around 1930. It has more of bold hot pepper taste and is considered more of a finishing sauce that you would use at the end of the dish. However, if I don’t have Gochujang (paid link), I use Sriracha (paid link) in this Korean Beef recipe and it tastes great!
You could definitely do this in a wok (paid link) or pan but it’s nice to do it all in the Instant Pot. I’m trying to come up with some Instant Pot recipes that are simple so my boys can do them on their own and this one works for great. They’ll definitely be receiving an Instant Pot when they move out of the house.
To do this in a wok (paid link) or pan, spray a little sesame oil in the pan, brown the meat, add the remaining ingredients, cover with a lid and simmer for about 10-15 minutes.
Other recipes assume that you will be serving this over a big heaping of rice. I find that 1 lb is not enough for my family of 4 served over vegetables. Of course you can always freeze any leftovers, but I doubt you’ll have any!
How do you serve Korean Beef?
I like to make a big batch and serve it multiple ways throughout the week. It also freezes very well. Here’s how I serve it:
- over rice
- over shredded kale, cabbage, and carrot
- in bowls
- in lettuce wraps
- as a filling for tacos
Turn Instant Pot Korean Beef leftovers into Korean tacos or even lettuce wraps. Delicious!
How to Make Instant Pot Korean Beef in Pictures
Easy, fast and delicious!
- First combine the sauce ingredients.
I like to use a glass liquid measuring cup (paid link) because it makes it easy to mix and pour the sauce into the Instant Pot.
- Chop onions in a food processor (paid link). I love my Magimix Food Processor (paid link).
- Spray Instant Pot liner with oil from oil mister (paid link) ( I actually have a oil mister (paid link) just for sesame oil) and sauté onions, garlic and ginger.
- Add ground beef and sauté until most of the beef is browned.
- Pour in soy sauce (paid link) mixture.
- Press, “Manual,” and set timer for 5 minutes on high pressure.
- Release pressure when done. Serve over shredded kale, carrots, cabbage, or rice with slices of cucumber.
- Enjoy!
Instant Pot Korean Beef Over Shredded Kale
Ingredients
- 2 lb ground beef 90% lean if you use less than 90%, then drain it after browning
- 1 medium sweet or yellow onion finely chopped
- 8 garlic cloves minced
- 4 t. ginger fresh, grated
- olive oil spray or I use sesame oil in my olive oil mister
- 2/3 c. low sodium soy sauce
- 3 T. brown sugar
- 1-2 t. red pepper flakes depending on how spicy you like it
- 2 T. rice vinegar or Mirin
- 1/2-2 T. Gochujang or sriracha
- 1 t. sesame oil
- green onions for garnish
- shredded carrots shredded cucumber and shredded kale (optional)
Instructions
- In a small bowl or liquid measuring cup, combine soy sauce, brown sugar, red pepper flakes, rice vinegar, Gochujang and sesame oil. Set aside.
- Spray Instant Pot liner with oil from oil mister.
- Sauté onions, garlic and fresh ginger for about 2 minutes
- Add ground beef and sauté until most of the beef is browned.
- Pour in soy sauce mixture.
- Push, "Manual," and set to 5 minutes on high pressure with sealing knob closed.
- Release pressure immediately when done.
- Serve over rice, shredded carrots, shredded cucumbers or shredded kale. Garnish with chopped green onions.
