INSTANT POT BIBIMBAP RECIPE - FOOD.COM
Make and share this Instant Pot Bibimbap recipe from Food.com.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place beef, soy sauce, sugar, sesame oil, mirin, green onion, minced garlic and sesame seeds into the Instant Pot. Cover lid and cook on manual for 10 minutes. Let the pressure release naturally.
- Meanwhile, saute carrots and zucchini in oil for 3 minutes.
- To assemble, place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the red pepper paste sauce.
Nutrition Facts : Calories 1249.6, FatContent 95.1, SaturatedFatContent 36.5, CholesterolContent 298.4, SodiumContent 939.6, CarbohydrateContent 72.4, FiberContent 4.1, SugarContent 13.2, ProteinContent 25.5
BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES) | ALLRECIPES
Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it.
Provided by mykoreaneats
Categories World Cuisine Asian Korean
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
- Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
- Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
- Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
- To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.
Nutrition Facts : Calories 569.2 calories, CarbohydrateContent 63 g, CholesterolContent 242.9 mg, FatContent 19.3 g, FiberContent 4.4 g, ProteinContent 34.9 g, SaturatedFatContent 5 g, SodiumContent 573.9 mg, SugarContent 6.6 g
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