Recipe Category: Instant-Pot
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Gochujang Spiced Pork Slow Cooker Recipe
Ingredients
Recipe for: Dae Ji Bulgogi
Serves 4
Active Time 10 minutes
Pressure/Manual (High) Natural/Quick Release
- 1 pound boneless pork shoulder, cut into short ¼- to ½-inch-thick slices
- 2 yellow onions, thinly sliced
- ¼ cup water
- 2 tablespoons gochujang (Korean red chile paste)
- 1 teaspoon sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon toasted sesame oil
- ¼ to 1 teaspoon gochugaru (Korean ground red pepper) or cayenne pepper
- 1 tablespoon sesame seeds, for garnish
- ¼ cup sliced scallions, for garnish
Method
- In the Instant Pot, combine the pork, half the sliced onions, the water, gochujang, sugar, ginger, garlic, soy sauce, rice wine, sesame oil, and gochugaru
- Stir until everything is well combined
- Allow pork to stand at room temperature for 30 minutes or cover and refrigerate for up to 24 hours
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at HIGH pressure for 20 minutes
- At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
- Heat a large cast-iron skillet over high heat
- Using a slotted spoon, add the pork cubes and the remaining sliced onions to the skillet
- When the pork and onions are very hot, add ¼ to ½ cup of the sauce from the pot and stir to combine with the pork
- If the pan is hot enough, the sauce should start to sizzle and caramelize quickly
- You want the sauce to evaporate, leaving behind its tasty goodness on the meat
- Cook until the sauce has thickened and the onions have softened
- Sprinkle the meat with the sesame seeds and scallions
- Serve with the remaining sauce from the pot

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