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Instant Pot Vegan Bulgogi

This Instant Pot Vegan Bulgogi is a plant-based take on the traditional Korean dish, featuring marinated mushrooms and tofu cooked to perfection in a flavorful sauce. It’s quick and easy, making it perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Korean
Servings 4 People
Calories 280 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Mixing bowl
  • 1 Measuring cups and spoons
  • 1 Spatula

Ingredients
  

  • 14 oz firm tofu, pressed and cubed
  • 8 oz shiitake mushrooms, sliced
  • 1 cup broccoli florets
  • 1 cup carrots, julienned
  • 1 small onion, sliced
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang (Korean chili paste) Adjust according to spice tolerance.
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • as needed for serving cooked rice
  • for garnish sesame seeds
  • for garnish green onions, chopped

Instructions
 

  • In a mixing bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, minced garlic, and grated ginger. Whisk until well mixed.
  • Add the cubed tofu and sliced shiitake mushrooms to the marinade, stirring gently to coat. Let it marinate while you prepare the vegetables.
  • Set the Instant Pot to ‘Sauté’ mode. Add the sliced onion and sauté for 2-3 minutes until it starts to soften.
  • Add the marinated tofu and mushrooms to the Instant Pot along with the marinated sauce. Stir to mix well.
  • Add the broccoli florets and julienned carrots to the pot. Stir gently to combine.
  • Close the Instant Pot lid and ensure the valve is set to sealing. Cook on Manual high pressure for 10 minutes.
  • Once cooking is complete, allow a natural release for 5 minutes, then switch to a quick release to release any remaining pressure.
  • In a small bowl, mix the cornstarch and water to create a slurry. Select the ‘Sauté’ mode again, and stir in the slurry to thicken the sauce, cooking for an additional 2-3 minutes while stirring.
  • Serve the vegan bulgogi over cooked rice and garnish with sesame seeds and chopped green onions.

Notes

Feel free to customize the vegetables based on your preference or what's available.
You can replace tofu with tempeh for a different texture and flavor.
Adjust the amount of gochujang according to your spice tolerance.