Chicken Bulgogi
By :The Instant Pot Bible by Bruce Weinstein
Print Recipe
Bulgogi is a traditional Korean dish that starts as a braise (as here) but ends up as a skillet fry-up (see the Beyond). It’s absurdly aromatic, although we’ve simplified it a bit for the American supermarket (again, see the Beyond to go over the top). This dish is a sweet and spicy mix that should be served alongside cooked long-grain white rice and lots of kimchi.
Votes: 17
Rating: 2.29
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Apple Cider, Chicken
Prep Time 5 minutes
Cook Time 12 minutes
Servings
4 servings
Ingredients
  • 1 medium yellow onion halved and sliced into thin half-moons
  • 3 medium garlic cloves peeled and minced (1 tablespoon)
  • 3/4 cup chicken broth
  • 1/4 cup unsweetened apple cider
  • 3 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp light brown sugar
  • 1 tbsp peeled fresh ginger minced
  • 1 tbsp red chile paste such as sambal oelek
  • 1 3/4 lbs boneless skinless chicken thighs (6-8 thighs), any hunks of fat removed, the meat halved
  • 4 medium scallions trimmed and thinly sliced
  • 2 tsp white sesame seeds
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Apple Cider, Chicken
Prep Time 5 minutes
Cook Time 12 minutes
Servings
4 servings
Ingredients
  • 1 medium yellow onion halved and sliced into thin half-moons
  • 3 medium garlic cloves peeled and minced (1 tablespoon)
  • 3/4 cup chicken broth
  • 1/4 cup unsweetened apple cider
  • 3 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp light brown sugar
  • 1 tbsp peeled fresh ginger minced
  • 1 tbsp red chile paste such as sambal oelek
  • 1 3/4 lbs boneless skinless chicken thighs (6-8 thighs), any hunks of fat removed, the meat halved
  • 4 medium scallions trimmed and thinly sliced
  • 2 tsp white sesame seeds
Votes: 17
Rating: 2.29
Rate this recipe!
Instructions
  1. Mix the onion, garlic, broth, cider, soy sauce, sesame oil, brown sugar, ginger, and chile paste in the cooker until the brown sugar dissolves. Stir the chicken into the sauce and lock the lid onto the pot.
  2. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
  4. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Spoon the chicken and sauce into bowls; top with the scallions and sesame seeds.
25 replies
  1. Christlmc
    Christlmc says:

    Super flavourful and easy. I wasnt able to get ot to ‘glaze’ like it appears in the recipe pic but no matter – so tasty i will add this to my regular rotation.

  2. Brentspot
    Brentspot says:

    Well it comes out of the insta pot like soup. Nothing like the photo. Im trying to fix it in a pan. Very dissapointing.

  3. oNeKOG
    oNeKOG says:

    The way we fix the sauce was…
    -The juice of one orange.
    – 3 tablespoons of teriyaki sauce.
    Add about 2 tablespoons of cornstarch to 4 tablespoons of water making a slurry.
    Add all these to the liquid left in the instant pot.
    Put instant pot on saute when sauce is thickened……
    Enjoy.

  4. Johnny Cocknocker
    Johnny Cocknocker says:

    I followed the instructions religiously and it came out like soup. Where is the ‘beyond’ that you speak of?

    What beyond?

  5. Spikes1259
    Spikes1259 says:

    Not like the picture. Sauce very thin and soup like . There is no way to fix this to replicate the photo. Very disappointed.

  6. donnynoland
    donnynoland says:

    Dinner tirned out good. The recipe def does not look like the pic for the dish. I followed the directions from the 5th post for the sauce and it turned out better. I believe that the chicken should be quick browned and the onions carmelized before the process to make it better.

  7. Steve West-Rosenthal
    Steve West-Rosenthal says:

    Not even close to any Bulgogi I’ve ever tried, but I can’t propose what might be authentic. I’d pull the recipe as its nowhere near the photo or its namesake

  8. BBudworth
    BBudworth says:

    VERY Disappointed!! This came out looking nothing like the photo. Made it for my daughter’s open house. Was supposed to be a finger food we would serve with skewers. Now I don’t know what to do with it. And I quadrupled the recipe!! Did a double recipe in two separate inner liners. GRRRRRR!!!!!!

  9. Leslie
    Leslie says:

    If you read under the picture, you will see that this recipe is finished in a skillet. Alternatively, you could put it under the broiler for a minute or so or maybe even an air fryer. My concern is would you overcook the chicken then?

  10. tfiorenza
    tfiorenza says:

    So i noticed all these comments and scratched the instapot all together. I made it in a pan and added some cornstarch to it to make it more syrupy and less like a broth and it came out very good. It will NOT look like that because it didnt become a glaze but it was very delicious.

  11. Kelly Burchfield
    Kelly Burchfield says:

    Not knowing what a bulgogi is supposed to be like, I made this, and my boyfriend and I both thought it was delicious. Boyfriend actually said he thought it was the best thing I’ve made in the Instant Pot so far.

  12. Instant Pot
    Instant Pot says:

    The image in the picture is more of a glazed look. You can achieve this by reducing the liquid at the end using saute and adding cornstarch . That will increase the cooking time though.

  13. Instant Pot
    Instant Pot says:

    The image in the picture is more of a glazed look because it was finished in a skillet reduced. It will become more of a glaze with added corn starch too. You can achieve this by reducing the liquid at the end using saute and adding cornstarch . That will increase the cooking time though.

  14. Instant Pot
    Instant Pot says:

    The image in the picture is more of a glazed look because it was finished in a skillet reduced. You can achieve this by reducing the liquid at the end and adding cornstarch .

  15. Redrose5
    Redrose5 says:

    Yes did not look like picture. Was able to thicken sauce though by taking chicken out of pot, put pot on saute, and added cornstarch

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