Instant Pot Cupbop Korean Beef–rice, cabbage and marinated Korean beef drizzled with sriracha mayo and Korean barbecue sauce. An Instant Pot take on Cupbop’s Korean beef bowl.
Both Instant Pot and slow cooker instructions are listed in the recipe card below.
Instant Pot Cupbop Korean Beef
Have you ever been to Cupbop? It’s a restaurant (mostly in Utah but in a few other states as well) that serves Korean food fast (not fast food, but like fresh fast food). You get noodles, rice, a protein and sauces in a large cup/bowl with a lid and then you shake it up. Take off the lid and enjoy a steaming hot and flavorful meal. It’s a fun way to eat delicious Korean food.
Today I’m sharing my take on their beef bowl. The marinated meat is tender and flavorful. The cabbage offers crunch. The rice soaks up the sauces. The sriracha mayo offers the perfect balance of heat with creaminess and the korean bbq sauce adds a little bit of sweetness.
Everyone can create their own bowl with their idea of a perfect ratio of ingredients. I love a big scoop of cabbage and I go lighter on the sauces than the restaurant does. But go crazy and figure out what you like best! I think you’ll really love this dinner. I know my family did!
Ingredients/Substitution Ideas
- Chuck roast–or chuck steak. You can also make this as pork bowls and use a pork butt roast.
- Low sodium soy sauce
- Sesame seeds
- Brown sugar
- Sesame oil
- Minced garlic
- Red pepper flakes
- Ground ginger
- Fish sauce–or oyster sauce
- Beef broth
- Plain barbecue sauce
- Seasoned rice vinegar
- Mayo
- Sriracha
- Cabbage–I used green cabbage
- Hot cooked rice–I cooked mine in a separate Instant Pot
The Basic Steps
- Thinly slice and then marinate the meat. I did this the night before. I like to throw my meat in the freezer for a few minutes before I slice it. It makes it so much easier to slice! I use a serrated bread knife to slice the meat.
- Pressure cook the meat. Make sure to use a natural pressure release so the meat remains tender.
- While the meat is cooking prepare your sauces, chop your cabbage and cook your rice.
- Make your perfect bowl. Layer cabbage, rice and meat and then drizzle with sauces. If desired, top with diced green onions and sesame seeds.
Notes/Tips
- This is a one bowl meal! I didn’t serve anything on the side. But if you want to beef up the meal serve some potstickers on the side.
- This recipe can be gluten-free if you use a gluten-free soy sauce. This recipe is dairy free. For a low carb version of this recipe use cauliflower rice instead of regular rice.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with fish sauce are Thai Noodle Soup or Drunken Noodles.
More Instant Pot Korean Recipes…
Instant Pot or Slow Cooker Korean Beef Tacos
Tender shredded seasoned beef is rolled up in a warm tortilla with crunchy cabbage, diced avocado, chopped cilantro, sriracha sour cream and a splash of rice vinegar. When you bite into this taco it’s like a party in your mouth. All the flavors and textures come together in a perfect union.
Instant Pot Cheater Korean Beef and Brown Rice
A quick version of a classic recipe made in your electric pressure cooker. The best part is that the beef and rice cook at the same time in the same Instant Pot.
Instant Pot Korean BBQ Beef Bowls
Thinly sliced beef drizzled with a flavorful homemade sesame dressing and served on top of rice or noodles. Add in some bell peppers and cabbage for color and crunch!
Instant Pot Korean BBQ Burrito
Tender shredded beef roll up in a soft tortilla with rice, cabbage and sriracha mayo. A combination that tastes absolutely amazing!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot Cupbop Korean Beef
- Prep Time: 30 minutes
- Cook Time: 15 minutes (plus 15 minute NPR)
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
Rice, cabbage and marinated Korean beef drizzled with sriracha mayo and Korean barbecue sauce. An Instant Pot take on Cupbop’s Korean beef bowl.
Ingredients
- 2 pounds chuck roast
- 1/3 cup low sodium soy sauce
- 1 Tbsp sesame seeds
- 1/4 cup brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes
- 1/2 tsp ground ginger
- 2 tsp fish or oyster sauce
- 3/4 cup beef broth
For the Korean BBQ Sauce
- 1/4 cup plain barbecue sauce
- 1 tsp seasoned rice vinegar
- 1 tsp soy sauce
- 1 tsp oyster or fish sauce
- 1/2 tsp sesame oil
- 1/2 tsp ground ginger
For Sriracha Mayo
- 1/4 cup mayo
- 1 Tbsp sriracha
For serving
- Half a head of cabbage, chopped
- Hot cooked rice (about 2-3 cups)
Instructions
Instant Pot Instructions:
- The day before: place the roast in the freezer for 30 minutes. Pull it out and place on a cutting board. Slice the roast as thin as you can (against the grain). Place pieces of roast in a container. Stir in the soy sauce, sesame seeds, brown sugar, sesame oil, garlic, red pepper flakes, ginger and fish sauce. Cover the container and place in the refrigerator overnight (or marinate for at least 8 hours).
- Pour ¾ cup broth into Instant Pot. Dump the beef and marinade into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let pot sit for a full natural pressure release or at least 15 minutes and then move valve to venting and remove the lid.
- Make the sauces. In one bowl stir together all items of Korean BBQ sauce and in another bowl stir the ingredients together for the sriracha mayo.
- In a serving bowl add a scoop of cabbage, a scoop of rice, a scoop of the meat and then drizzle with the Korean barbecue sauce and the sriracha mayo. Eat and enjoy!
Slow Cooker Instructions:
- The day before: place the roast in the freezer for 30 minutes. Pull it out and place on a cutting board. Slice the roast as thin as you can (against the grain). Place pieces of roast in a container. Stir in the soy sauce, sesame seeds, brown sugar, sesame oil, garlic, red pepper flakes, ginger and fish sauce. Cover the container and place in the refrigerator overnight (or marinate for at least 8 hours).
- Dump the beef and marinade into the Crockpot (no broth is needed).
- Cover and cook on low for 6-8 hours.
- Make the sauces. In one bowl stir together all items of Korean BBQ sauce and in another bowl stir the ingredients together for the sriracha mayo.
- In a serving bowl add a scoop of cabbage, a scoop of rice, a scoop of the meat and then drizzle with the Korean barbecue sauce and the sriracha mayo. Eat and enjoy!
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Isn’t 15 minutes a little long to pressure cook if using ground beef?
★★★★★
This recipe uses chuck roast, not ground beef
Oh, sorry, my mistake …. Must have been looking at a different recipe.
If I was to use ground beef, as i can afford to buy that in place of a chuck roast, in this recipe how long would you recommend it be cooked in the Instant Pot?
Thank you!
★★★★★
I’d say 5 minutes
Thank you Karen!
★★★★★
This was phenomenal! We’re fortunate that we have a Korean market nearby ,so I picked up thinly sliced rib eye, which was the only substitution I used. Everything else was done according to the recipe. So good and delicious.
★★★★★
That’s awesome…you didn’t even have to slice your beef! I bet that was tasty! Thanks for the 5 stars 🙂