Braised Spicy Bulgogi Pork


  • 1 Omsom Korean Spicy Bulgogi Starter
  • 1 lb boneless skinless pork shoulder
  • 2 scallions, thinly sliced with green + white parts separated
  • 4 cloves garlic minced
  • 1⁄2 sweet onion, sliced
  • 1⁄4 tsp salt
  • 1⁄8 tsp black pepper
  • 2 tbsp vegetable oil
  • 1⁄2 cup chicken broth
  • sesame seeds, optional
  • Cut the pork shoulder into 2”x2” cubes and place in a bowl.
  • Marinate pork with Korean Spicy Bulgogi starter, garlic, salt, and black pepper for at least 20 Minutes (overnight for bolder flavor).
  • Turn on the Instant Pot to Sauté mode and add oil. Once hot, add onion and white part of the scallions. Sauté until fragrant, about 1 Minute.
  • Add pork and any remaining sauce from bowl and brown for about 3-5 Minutes.
  • Press Cancel to turn off Sauté mode and add chicken broth. Stir and scrape bottom of pot well.
  • Close the lid, turn the steam vent to Seal, and pressure cook on High pressure for 15 Minutes.
  • Once pressure cooking is done, turn steam vent to Vent for a quick release.
  • Safely remove the lid and skim out the top layer of fat.
  • Turn on Sauté mode and reduce sauce until thicker, about 4-5 Minutes.
  • Serve pork and sauce into a serving bowl and garnish with remaining scallions and sesame seeds (optional).
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