Korean Bulgogi is a dish of thinly sliced sirloin beef that’s marinated overnight. Once marinated, it’s grilled or cooked in a hot skillet with julienned carrots, green onions and white onions. But the key part of this dish is the marinade. It’s a soy sauce based marinade with sesame oil for flavor and aroma, garlic, sugar, seasonings (garlic powder, onion powder, salt and pepper) and pear nectar. It may seem odd to have a fruit nectar included but it adds a nice bit of sweetness and is said to help tenderize the beef as it marinates.
* You can find pear nectar in the juice aisle and/or in the Hispanic/Latin food aisle, oddly enough. Look for the Kern’s, Goya or Jumex brand that’s sold in 12 oz cans.
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup pear nectar (or substitute with pineapple juice)
1 tablespoon vegetable oil
1 cup beef broth
Plug in the IP with insert set in place.
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper and pear nectar and add the beef. Seal the bag and distribute the marinade throughout the beef. Allow the beef to marinate for at least 3 hours, however overnight is best.
Add the broth to the IP
Press MANUAL and adjust the time to 5 minutes on HIGH pressure.
Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.