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instant-pot-vegan-bulgogi-recipe

Instant Pot Vegan Bulgogi Recipe

A delicious and easy vegan bulgogi made in an Instant Pot.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Soy curls rehydrated
  • ½ cup Soy sauce
  • ¼ cup Maple syrup
  • 2 cloves Garlic minced
  • 1 tablespoon Ginger grated
  • 1 tablespoon Sesame oil
  • 1 cup Onion sliced
  • 1 cup Carrot julienned
  • 1 cup Bell pepper sliced
  • 1 tablespoon Sesame seeds for garnish
  • 2 stalks Green onions chopped, for garnish

Instructions 

  1. 1. In a bowl, mix soy sauce, maple syrup, minced garlic, grated ginger, and sesame oil.
  2. 2. Add rehydrated soy curls to the mixture and let it marinate for 10 minutes.
  3. 3. Set the Instant Pot to sauté mode and add the marinated soy curls. Cook for 5 minutes.
  4. 4. Add sliced onion, julienned carrot, and sliced bell pepper to the Instant Pot. Stir well.
  5. 5. Close the lid, set the Instant Pot to high pressure for 5 minutes.
  6. 6. Once done, release the pressure manually. Open the lid and stir.
  7. 7. Serve hot, garnished with sesame seeds and chopped green onions.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 400mg | Fiber: 5g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 50mg | Calcium: 100mg | Iron: 3mg

Keywords

Bulgogi, Instant Pot, Vegan
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