We’ve been on a Korean kick lately – and it’s been delicious. This recipe comes together relatively quickly, can be eaten hot or cold, and can accommodate a bunch of different eating styles.

Gluten-free, paleo-ish, keto-ish

Low Carb Instant Pot Bulgogi Bowls

For the Beef

3 – 4 lb. chuck roast
4 Tbsp. ginger garlic paste (or the equivalent chopped fresh)
1 small apple or pear, cored (I used Granny Smith, but I’ve heard Fuji is closest to a pear)
4 Tbsp. gochujang
1 Tbsp. sesame oil
1/4 c. tamari, soy or coconut aminos
2 Tbsp. rice wine vinegar
2 Tbsp. avocado or other neutral oil
1 date, pitted

Whiz all ingredients but the beef in your blender. Cut the roast into bite sized chunks and marinate 2 hours to overnight.

To prepare, pressure cook 12-14 minutes.

Bowl Fixins

Baby asparagus (I lightly sauteed in sesame oil)
Enoki mushrooms (I lightly sauteed with the asparagus)
Green onion slivers
Shredded carrots
Fried eggs
Bowl filler – I tried to “rice” cucumber, which ended up with cucumber pulp – which was a hot mess, but wasn’t bad when drained — DH had sushi rice, which he also pressure cooks and makes in big batches. Cauli rice would be great here, as would broccoli rice. Zoodles would work, too

Bulgogi Sauce

1 Tbsp. gochujang
2 Tbsp. tamari, soy or coconut aminos
1 Tbsp. ginger/garlic paste (or equivalent)
2 Tbsp, sesame oil
3-5 drops stevia

Whisk together and drizzle over the top of each bowl.