Nothing says comfort like a warm bulgogi bowl! The steak is so tender with a salty, sweet flavor that is unforgettable. I love topping my bowl with pickled carrots for a wonderful crunch and a tang. I also always pair it with a soft boiled egg because that runny yolk is just too perfect for words! This recipe is definitely not an authentic bulgogi, but it is my take on it and it is so easy in the InstantPot that makes it great for a busy week!
For the Bulgogi:
- 1.5 Lbs Skirt Steak
- 1/2 Cup Soy Sauce
- 1/3 Cup Rice Vinegar
- 1/3 Cup Brown Sugar
- 2 Tbsp Sriracha
- 2 Limes, Juiced
- 2 Tbsp Hoisin
- 8 Garlic Cloves, Minced
- 1 Tbsp Minced Ginger
Optional For Serving:
- Soft Boiled Eggs
- Rice
- Pickled Carrots
- Diced Green Onions
- Sesame Seeds
- Furikake
To Make:
- In a large bowl whisk together the soy sauce, rice vinegar, brown sugar, lime juice, sriracha, minced garlic, minced ginger and hoisin. Add in the skirt steak and allow to marinate for up to 2 hours.
- When you are ready to cook, add the steak and remaining marinade to the InstantPot. Close the lid securely and set on high pressure for 45 minutes. *make sure to check your specific instantpot or pressure cooker instructions.
- Once the InstantPot is finished, slow release before opening the lid. When the pressure is fully released, carefully remove the lid and transfer the steak to a bowl. Shred the steak and it is time to assemble the bowls!
- To assemble the bowl, start with a layer of rice then top with a generous portion of the steak, pickled carrots, soft boiled eggs and finish with diced green onions and sesame seeds. For a touch of heat, drizzle with sriracha.
Aly Eats Food 
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