Stir together the beef broth, coconut aminos, coconut sugar, pure maple syrup, garlic, sesame oil, rice vinegar, ginger, and gochugang to a bowl.
Plug in your Crock-Pot Pressure Cooker and add the chopped beef. Pour the sauce over the beef and stir. Secure the lid, press Manual Pressure, and set the time to 15 minutes. Leave the steam release valve sealed.
Once the pressure cooker has finished its cycle, open the lid and add in the tapioca flour and sesame seeds. Press the Saute button and cook, stirring occasionally, until sauce has thickened, about 3 to 5 minutes.
Serve Korean bulgogi beef with choice of steamed rice, fried rice, or cauliflower rice.
