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Instant Pot Vegan Bulgogi

This Instant Pot Vegan Bulgogi is a delicious and easy-to-make dish that captures the flavors of traditional Korean bulgogi using plant-based ingredients. Perfectly marinated tofu is sautéed and then cooked to perfection in the Instant Pot, making for a quick weeknight meal that will satisfy your cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Korean
Servings 4 People
Calories 250 kcal

Equipment

  • 1 Instant Pot
  • 1 cutting board
  • 1 mixing bowl
  • 1 measuring cups and spoons
  • 1 tongs or spatula

Ingredients
  

  • 14 oz firm tofu Pressed and sliced.
  • 1/4 cup soy sauce
  • 2 tablespoons maple syrup Or agave nectar.
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 4 cloves garlic Minced.
  • 1 inch ginger Grated.
  • 1 tablespoon gochujang (Korean chili paste).
  • 1 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil (for sautéing).
  • 1 cup mushrooms Sliced.
  • 1 bell pepper sliced
  • 2 green onions chopped (plus extra for garnish).
  • cooked rice optional for serving
  • sesame seeds optional for garnish

Instructions
 

  • In a mixing bowl, combine the soy sauce, maple syrup, sesame oil, rice vinegar, garlic, ginger, gochujang, and black pepper to create the marinade.
  • Add the sliced tofu to the marinade, ensuring all pieces are well-coated. Let it marinate for at least 15 minutes.
  • Set your Instant Pot to the sauté mode and add vegetable oil. Once hot, add the marinated tofu. Sauté for 5-7 minutes or until slightly crispy. Remove from the pot and set aside.
  • In the same pot, add the sliced mushrooms and bell pepper. Sauté for about 3-4 minutes until softened.
  • Return the tofu to the pot and sprinkle cornstarch over the mixture. Stir well to combine.
  • Add a splash of water if necessary, then close the lid and set the Instant Pot to manual mode (high pressure) for 5 minutes.
  • Once cooking is complete, do a quick release of pressure. Carefully open the lid and stir the bulgogi.
  • Serve hot over cooked rice if desired, and garnish with chopped green onions and sesame seeds.

Notes

For added veggies, consider including carrots or zucchini in the sauté process.
Adjust spice levels by using more or less gochujang according to your preference.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.