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instant-pot-vegan-bulgogi-recipe

Instant Pot Vegan Bulgogi Recipe

A delicious and easy vegan bulgogi recipe made in an Instant Pot.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Soy curls rehydrated
  • ½ cup Soy sauce
  • ¼ cup Maple syrup
  • 1 tablespoon Sesame oil
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger minced
  • 1 medium Onion sliced
  • 1 cup Carrots julienned
  • 1 cup Bell peppers sliced
  • 2 tablespoon Sesame seeds toasted
  • 2 stalks Green onions chopped

Instructions 

  1. 1. Rehydrate soy curls according to package instructions.
  2. 2. In the Instant Pot, combine soy sauce, maple syrup, sesame oil, garlic, and ginger.
  3. 3. Add rehydrated soy curls, onion, carrots, and bell peppers to the pot. Stir well to coat.
  4. 4. Close the lid and set the Instant Pot to 'Pressure Cook' for 10 minutes.
  5. 5. Once done, release the pressure manually.
  6. 6. Open the lid and stir in toasted sesame seeds and chopped green onions before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 15g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg

Keywords

Bulgogi, Instant Pot, Vegan
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