For this version, I doubled the recipe. That way, I can freeze half of the bulgogi for another day. I’m all about freezing leftovers lately – it makes life so much easier! It’s one less dinner to cook/plan. I usually add fresh broccoli or green beans to the bulgogi, so if you want to, add some green veggies to the Instant Pot too. Or you can serve the bulgogi over the vegetables. This recipe for bulgogi is much easier to make than traditional bulgogi. For starters, this recipe calls for ground beef instead of marinated grilled slices of beef. And instead of soy sauce and sugar, I’m using coconut aminos and coconut sugar. If you look at the recipe below, you’ll see the ingredients list is surprisingly short given how much flavor is in this dish! I know you’re going to love this sweet and savory recipe. It has so much umami flavor! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
