Pressure Cooker Plant-Based Bulgogi
Pressure Cooker Plant-Based Bulgogi layers meaty mixed mushrooms with tamari, Asian pear, and gochujang for a glossy sauce that’s sweet, salty, and gently spicy. The mushrooms soak up the marinade, delivering tender bites with nutty sesame notes and a hint of ginger. Serve it over rice or lettuce wraps for a weeknight dinner or a casual gather-and-share meal.
- Prep20 mins
- Cook30 mins
- Serves5
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Pressure Cooker Plant-Based Bulgogi, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 57 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 13 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 46
- Heart Health
- 80
- Metabolic
- 48
- Digestive
- 32
- Inflammatory
- 31
- Performance
- 50
- General Wellness
- 1
Rinse the cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut the mushrooms in half and place them on a clean dish towel. Gently pull the shimeji mushrooms apart and rinse them.
- 2
Select the Saute function on a multi-functional pressure cooker (such as an Instant Pot). Saute the onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off the Saute function. Add the broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Stir well. Add the mushrooms and gently toss to coat. Close the lid and let it marinate for 10 minutes.
- 3
Lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for the pressure to build.
- 4
Release the pressure naturally according to the manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
- 5
Turn the Saute function back on. Mix the water and cornstarch together; add the slurry to the mushrooms, stirring constantly to create a thick gravy. Turn off the Saute function. Serve with green onions and sesame seeds.
- Calories 251.47 kcal Moderate 13%
- Protein 6.66 g Moderate 13%
- Carbohydrate 39.41 g 14%
- Total Fat 8.35 g Moderate 11%
- Saturated Fat 1.13 g Moderate 6%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.34 mg Low Source 0%
- Sodium 1831.73 mg High 80%
- Dietary Fiber 7.16 g Good Source 26%
- Total Sugars 4.09 g --
- Added Sugars 0.37 g Low Source 1%
- Calcium 37.12 mg Low Source 3%
- Iron 5.22 mg Good Source 29%
- Potassium 744.1 mg Moderate 16%
- Vitamin A 27.05 mcg Low Source 3%
- Vitamin C 0.96 mg Low Source 1%
- Vitamin D 0.23 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱
- Sesame
- Corn 🌽
- Garlic 🧄
- Onions 🧅
About This Recipe
Pressure Cooker Plant Based Bulgogi is a Korean side dish recipe made with 18 ingredients. It takes about 50 mins, serves 5, and is rated medium. Key ingredients include Asian Pear, Black Sesame Seeds, Brown Rice Syrup, and Cornstarch. Each serving provides about 251.47 kcal, and is a good source of fiber.
Recipe Questions
- What is Pressure Cooker Plant-Based Bulgogi?
- It is a Korean recipe made with 18 ingredients, usually served for side dish or dinner or lunch.
- What is Pressure Cooker Plant-Based Bulgogi made of?
- The main ingredients are Asian Pear, Black Sesame Seeds, Brown Rice Syrup, Cornstarch, Fresh Ginger. The full list of 18 is above.
- How long does it take to make Pressure Cooker Plant-Based Bulgogi?
- About 50 mins in total: 20 mins to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 251.47 kcal. The full nutrition breakdown is above.
- Is Pressure Cooker Plant-Based Bulgogi easy to make?
- This recipe is rated medium, with 18 ingredients and 5 steps.
- Is Pressure Cooker Plant-Based Bulgogi healthy?
- Pressure Cooker Plant-Based Bulgogi has an easyChef Pro health score of 50/100. Per serving, it provides 251.47 calories and 6.66 g of protein, or 13% of the Daily Value. It is a good source of dietary fiber and iron. Worth noting per serving: sodium at 1831.73 mg (80% of the Daily Value) and saturated fat at 1.13 g (6% of the Daily Value). It contains Soy, Sesame, Corn, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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