Bulgogi Sauce is a Korean barbecue sauce made of garlic, sesame seeds, soy and chili sauce – much different than the very popular Gochujang sauce, which is fermented Korean paste. Bulgogi is traditionally barbecued meat marinated or spread with Bulgogi Sauce, usually prepared on a grill. The flavors of Bulgogi are subtly spicy and delicious with any meat or poultry, so let’s use our Instant Pot and infuse these flavors into poultry with much easier prep and in a quicker time frame.
Using boneless skinless meat is sometimes tricky because you don’t have a barrier of skin to protect the meat from drying out. However, in an electric slow cooker it is pretty hard to mess up poultry – this very moist environment tenderizes meat with awesome results.
Chicken with Bulgogi Sauce is definitely a nice weeknight meal, the entire dinner can be made in 20 minutes, including the sauce, with a cooking time of only 10 minutes. I know this dish will be a great addition to your Instant Pot meals and it delightful served over steamed brown rice with edamame or peas added.
6 boneless skinless chicken thighs
salt & pepper
1 clove garlic, peeled and smashed
2 teaspoons toasted sesame seeds
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
2 tablespoons soy sauce or tamari
2 teaspoons sesame oil
3 tablespoons water
2 tablespoons dry sherry
2 scallions, roughly chopped
1 tablespoon sambal oelek or hot chili sauce
1. Pat chicken dry with paper towels and sprinkle with salt and pepper on both sides, set aside. In a mortal & pestle or small bowl and spoon, mash garlic, sesame seeds, salt and sugar until combined. Add soy sauce, sesame oil, water and sherry stir to combine. Add scallions and chili sauce and stir, set aside.
2. In an Instant Pot or electric pressure cooker, add 1 tablespoon oil and press Saute. After 1 minute, add chicken in batches and lightly brown for 2 minutes. Flip and brown other side for 2 minutes, remove and rest on plate while you brown the rest of chicken. *Do not brown chicken too dark because chicken will form a tough layer on the outside, making it more difficult for chicken to absorb sauce. Press Cancel on pot.
3. Pour half the sauce into the pot and place chicken on top. Pour other half of sauce on top and close with nozzle in Sealing position. Press Poultry or Manual, and cook for 10 minutes. Manually release steam by pushing nozzle into Venting position. Press Cancel and remove chicken. Press Saute and reduce sauce for 4 minutes. Serve chicken over rice or other grains, and spoon sauce over top. Enjoy!