COURSE:
Dinner
Sticky Korean Pulled Brisket Rice Bowls
Rich, tender and coated in a glossy Korean-inspired glaze, these Sticky Korean Pulled Brisket Rice Bowls are packed with sweet, spicy and savoury flavour. Beef brisket is pressure cooked until it falls apart, then shredded and tossed through a sticky gochujang sauce before being served over fluffy jasmine rice with crisp vegetables, kimchi and quick-pickled cucumber.
Tender Brisket with a Sticky Korean-Style Glaze
Gochujang, soy sauce, ginger, garlic and sesame oil create a bold, deeply savoury sauce, while honey adds just the right amount of sweetness. As the brisket cooks, it absorbs all of that flavour and becomes beautifully tender, ready to pull apart with two forks.
Big Flavour Without Hours of Slow Cooking
The Instant Pot turns brisket into soft, shreddable beef in a fraction of the time usually needed. Once the meat is cooked, the remaining sauce is reduced until thick and glossy, with a little cornflour added for an extra-sticky, takeaway-style finish.
Fresh, Crunchy and Easy to Build
Serving the brisket in rice bowls keeps the dish balanced and full of texture. Quick-pickled cucumber adds sharpness, while carrots, spring onions, sesame seeds and kimchi bring freshness, crunch and colour. Add crispy chilli oil for extra heat and finish each bowl exactly how you like it.
Sticky Korean Pulled Brisket Rice Bowls
Prep Time:
20 minutes
Cook Time:
1 hour 10 minutes
Servings:
6
Total Time:
1 hour 30 minutes
Ingredients
For the Korean Pulled Brisket
- ~1kg beef brisket, cut into 5–6 chunks
- 1 tbsp neutral oil
- 1 large onion, sliced
- 4 garlic cloves, finely grated
- 30g fresh ginger, finely grated
- 3 tbsp gochujang (45–50g)
- 75ml reduced salt soy sauce
- 60ml rice vinegar
- 60g honey (plus extra to taste)
- 2 tbsp sesame oil
- 2 tbsp tomato purée
- 200ml beef stock
- 1 tsp black pepper
To finish the sticky glaze
- 1 tbsp honey
- Juice of ½ lime
- 1 tbsp cornflour mixed with 2 tbsp cold water
To serve
- 600–700g cooked jasmine rice
- 2 carrots, julienned or grated
- 3–4 spring onion greens, sliced
- 2 tbsp sesame seeds
- Kimchi
Quick Pickled Cucumber
- 1 cucumber, diced
- 100ml rice vinegar or juice of 2 limes
- 1 tbsp sugar
- ½ tsp salt
- 1 tbsp crispy chilli oil
- 1 tsp sesame seeds
Mix everything together and leave to pickle while the beef cooks.
Instructions
1. Sear the beef
Set the Instant Pot Pro to Sauté. Add the oil and brown the brisket in batches until deeply caramelised. Remove and set aside.
2. Build the sauce
Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds.
Add the gochujang, soy sauce, rice vinegar, honey, sesame oil, tomato purée, beef stock and black pepper. Scrape the bottom of the pot well to deglaze, then return the brisket.
3. Pressure cook
Cook on Pressure Cook (High) for 45 minutes.
Allow a 10-minute natural release, then carefully quick release any remaining pressure.
4. Shred & make it sticky
Remove the brisket and shred with two forks.
Switch back to Sauté and simmer the cooking liquid for 8–10 minutes, until thickened and glossy.
Taste and adjust:
- Extra honey for a sweeter Korean BBQ flavour.
- More gochujang if you’d like more heat.
- Lime juice to brighten and balance the richness.
For an even stickier takeaway-style glaze, stir in the cornflour slurry and simmer for 1–2 minutes until thickened.
Return the shredded beef to the pot and toss until every piece is coated in the sauce.
5. Serve and assemble
Add the rice and top with the sticky pulled brisket, pickled cucumber, carrots, spring onions, sesame seeds and kimchi.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Sticky Korean Pulled Brisket Rice Bowls
COURSE:
Dinner
Prep Time:
20 minutes
Cook Time:
1 hour 10 minutes
Servings:
6
Total Time:
1 hour 30 minutes
Ingredients
For the Korean Pulled Brisket
- ~1kg beef brisket, cut into 5–6 chunks
- 1 tbsp neutral oil
- 1 large onion, sliced
- 4 garlic cloves, finely grated
- 30g fresh ginger, finely grated
- 3 tbsp gochujang (45–50g)
- 75ml reduced salt soy sauce
- 60ml rice vinegar
- 60g honey (plus extra to taste)
- 2 tbsp sesame oil
- 2 tbsp tomato purée
- 200ml beef stock
- 1 tsp black pepper
To finish the sticky glaze
- 1 tbsp honey
- Juice of ½ lime
- 1 tbsp cornflour mixed with 2 tbsp cold water
To serve
- 600–700g cooked jasmine rice
- 2 carrots, julienned or grated
- 3–4 spring onion greens, sliced
- 2 tbsp sesame seeds
- Kimchi
Quick Pickled Cucumber
- 1 cucumber, diced
- 100ml rice vinegar or juice of 2 limes
- 1 tbsp sugar
- ½ tsp salt
- 1 tbsp crispy chilli oil
- 1 tsp sesame seeds
Mix everything together and leave to pickle while the beef cooks.
Instructions
1. Sear the beef
Set the Instant Pot Pro to Sauté. Add the oil and brown the brisket in batches until deeply caramelised. Remove and set aside.
2. Build the sauce
Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds.
Add the gochujang, soy sauce, rice vinegar, honey, sesame oil, tomato purée, beef stock and black pepper. Scrape the bottom of the pot well to deglaze, then return the brisket.
3. Pressure cook
Cook on Pressure Cook (High) for 45 minutes.
Allow a 10-minute natural release, then carefully quick release any remaining pressure.
4. Shred & make it sticky
Remove the brisket and shred with two forks.
Switch back to Sauté and simmer the cooking liquid for 8–10 minutes, until thickened and glossy.
Taste and adjust:
- Extra honey for a sweeter Korean BBQ flavour.
- More gochujang if you’d like more heat.
- Lime juice to brighten and balance the richness.
For an even stickier takeaway-style glaze, stir in the cornflour slurry and simmer for 1–2 minutes until thickened.
Return the shredded beef to the pot and toss until every piece is coated in the sauce.
5. Serve and assemble
Add the rice and top with the sticky pulled brisket, pickled cucumber, carrots, spring onions, sesame seeds and kimchi.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Sticky Korean Pulled Brisket Rice Bowls
Rich, tender and coated in a glossy Korean-inspired glaze, these Sticky Korean Pulled Brisket Rice Bowls are packed with sweet, spicy and savoury flavour. Beef brisket is pressure cooked until it falls apart, then shredded and tossed through a sticky gochujang sauce before being served over fluffy jasmine rice with crisp vegetables, kimchi and quick-pickled cucumber.
Tender Brisket with a Sticky Korean-Style Glaze
Gochujang, soy sauce, ginger, garlic and sesame oil create a bold, deeply savoury sauce, while honey adds just the right amount of sweetness. As the brisket cooks, it absorbs all of that flavour and becomes beautifully tender, ready to pull apart with two forks.
Big Flavour Without Hours of Slow Cooking
The Instant Pot turns brisket into soft, shreddable beef in a fraction of the time usually needed. Once the meat is cooked, the remaining sauce is reduced until thick and glossy, with a little cornflour added for an extra-sticky, takeaway-style finish.
Fresh, Crunchy and Easy to Build
Serving the brisket in rice bowls keeps the dish balanced and full of texture. Quick-pickled cucumber adds sharpness, while carrots, spring onions, sesame seeds and kimchi bring freshness, crunch and colour. Add crispy chilli oil for extra heat and finish each bowl exactly how you like it.
