Instant Pot Korean Beef Gochujang Sauce

Name: Instant Pot Korean Beef Gochujang Sauce
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb (454 g) ground beef (80/20 blend); 4 cloves (20 g) garlic, minced; 1 tablespoon (12 g) fresh ginger, minced; 3 tablespoons (45 g) gochujang (Korean red chili paste); 2 tablespoons (30 ml) soy sauce; 1 tablespoon (12 g) brown sugar; 1 tablespoon (15 ml) rice vinegar; 1 tablespoon (15 ml) sesame oil; ¾ cup (180 ml) low-sodium chicken broth; 2 stalks (20 g) scallions, thinly sliced, white and light green parts separated (optional); 1 teaspoon (5 g) sesame seeds, toasted (optional garnish) (optional)

From the MyKitchenBank Kitchen

A savory-spicy Korean beef sauce made quickly in the Instant Pot, combining gochujang's deep umami heat with tender ground beef, soy sauce, and aromatics. Ready in under 20 minutes, this versatile sauce clings beautifully to noodles, rice, or vegetables.

Prep: 8 min
Cook: 10 min
Wait: 5 min
Total: 23 min
Makes: About 2 cups sauce (4 servings)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients prepped and within arm's reach of the Instant Pot (the sauté function cooks fast)
Use an Instant Pot 6-quart or 8-quart for best results with this volume
Have quick-release valve access ready at the end

1
Brown beef
- Switch the Instant Pot to SAUTÉ mode (normal setting).
- Once hot, add the ground beef to the dry inner pot.
- Break it apart with a wooden spoon, stirring occasionally, for 4–5 minutes, until the meat is no longer pink and has begun to brown lightly.
- Do not drain the fat; it flavors the sauce.
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Ready when: Beef is browned and broken into small pieces, with little pink remaining
Tip: Break the meat finely as it cooks so it blends smoothly into the sauce
2
Add aromatics
- Stir in the minced garlic and ginger.
- Cook for 30–45 seconds, stirring constantly, until fragrant.
- The garlic should just begin to turn light golden at the edges.
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Ready when: Garlic and ginger are fragrant and slightly golden
Tip: Watch closely; garlic can burn quickly at high heat, which turns it bitter
3
Combine sauce mixture
- In a small bowl, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, and chicken broth until the gochujang is smooth and no lumps remain.
- Pour the entire mixture into the pot with the beef and stir well, scraping the bottom of the pot to deglaze any browned bits.
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Ready when: Sauce is uniform in color with no lumps; bottom of pot is scraped clean
Tip: Whisk the gochujang in a separate bowl first so it dissolves fully without lumps in the hot pot
4
Pressure cook
- Press CANCEL to exit SAUTÉ mode.
- Lock the lid and set the valve to SEALING.
- Press PRESSURE COOK (or MANUAL) and set to 2 minutes at high pressure.
- The pot will take about 1 minute to come to pressure, then cook for 2 minutes.
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Ready when: Pressure indicator shows high pressure and 2-minute timer has elapsed
Tip: Do not open the pot or release pressure prematurely, or the meat will be tough
5
Quick release and finish
- Once the timer beeps, carefully move the valve to VENTING to quick-release all remaining pressure (about 30 seconds).
- Open the lid slowly, tilting it away from you.
- The sauce should be thick, glossy, and coat the meat.
- If it looks too thin, press SAUTÉ again and simmer uncovered for 2 more minutes, stirring, to reduce.
- Stir in the white and light green parts of the scallions if using.
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Ready when: Sauce is thick and glossy; meat is fully cooked and tender
Tip: Aim the valve away from your face when venting; the steam is very hot
6
Serve
- Pour the sauce over cooked noodles, rice, or steamed vegetables.
- Garnish with the sliced dark green scallion tops and toasted sesame seeds if desired.
- Serve immediately while hot.
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Ready when: Sauce is plated and garnished
Tip: Serve right away for the best texture; reheated sauce will be slightly less glossy

Good to know

Tips

Gochujang quality matters: choose a brand you like (Korean or Asian markets typically have the best selection). The paste's flavor varies by maker, so taste the finished sauce and adjust salt or heat by adding more gochujang if needed.
For a spicier sauce, add ½ teaspoon to 1 teaspoon gochugaru (Korean red chili flakes) in step 3, or stir it in after pressure cooking to taste.
This sauce freezes beautifully and tastes even better after a day or two in the fridge, as flavors meld. Make a double batch and freeze half.
Serve over soft wheat noodles, rice, or with egg noodles mixed in. It also works as a topping for rice bowls, steamed vegetables, or even grilled chicken.

Make ahead

Prepare the gochujang sauce mixture in a bowl up to 8 hours ahead and refrigerate, covered. Mince garlic and ginger up to 4 hours ahead. On cooking day, brown the beef in the Instant Pot and proceed from there.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Freeze in a freezer-safe container for up to 3 months. To reheat from cold, thaw overnight in the fridge, then warm gently in a skillet over medium heat, stirring occasionally and adding a splash of broth if it has thickened too much. Microwave is acceptable: heat in a bowl covered with a paper towel in 1-minute intervals, stirring between, until warm throughout.

Substitutions

gochujang (Korean red chili paste) → sriracha or sambal oelek. Use 2 tablespoons sriracha or sambal oelek mixed with 1 tablespoon tomato paste for deeper color and similar heat. The flavor will be slightly less complex but still delicious.
sesame oil → neutral oil (canola or vegetable). The sauce will lack the toasty Korean sesame aroma, but the dish will still work. Add an extra ½ teaspoon toasted sesame oil after cooking if you have it.
rice vinegar → apple cider vinegar or white vinegar. Use the same amount. Rice vinegar is milder, so white vinegar may taste slightly sharper; reduce to 2 teaspoons if using white vinegar.
low-sodium chicken broth → beef broth or water. Beef broth adds deeper umami; water will work but dilutes flavor slightly. Use the same amount.