Instant Pot Korean Bibimbap Recipe

2022-01-04
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

    503.6
  • Carbohydrates

    75.9 g
  • Cholesterol

    252.5 mg
  • Fat

    10.0 g
  • Fiber

    6.4 g
  • Protein

    32.6 g
  • Saturated Fat

    2.8 g
  • Serving Size

    1
  • Sodium

    492.2 mg
  • Sugar

    1.9 g
  • Trans Fat

    3.4 g
  • Unsaturated Fat

    1.4 g
  • Potassium

    760.9 mg
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Instant pot Korean bibimbap recipe.Korean bibimbap recipe in an instant pot. This quick and easy rice bowl is made with a mix of brown rice, vegetables, and beef.

What is instant pot Korean bibimbap?

Bibimbap is a Korean dish that involves sliced and marinated beef or pork, raw or cooked vegetables, a fried egg, and white rice. This dish is served in a heated stone bowl that is warmed on top of hot coals.

Bibimbap literally means “mixed rice” in Korean. It consists of white rice, gochujang (Korean red pepper paste), soy sauce, sesame oil, chopped green onion, sliced beef or pork (or both), raw or cooked vegetables like cucumber and carrots, and pickled radish slices all mixed together with a fried egg on top. The ingredients are then topped with sesame seeds.

What are some of the health benefits associated with Korean bibimbap?

Korean bibimbap is a dish consisting of rice and vegetables, seasoned with sesame oil and gochujang (red pepper paste), soy sauce, and sugar. One of the health benefits of this dish is that it provides vitamins, minerals, and antioxidants.

The main health benefit that is associated with Korean bibimbap is its high nutritional value. In addition to being a good source of vitamins B1, B2, D, E, and folic acid, it also contains omega-3 fatty acids which help lower the risk of cardiovascular diseases.

Instant Pot Korean Bibimbap Recipe

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Ingredients

  • 1pound (480 g) ground beef
  • 1 cup uncooked rice
  • 1 cup (250 ml) beef broth
  • various vegetables, sliced
  • sesame oil
  • To Make the Sauce:
  • 1/4 cup (60 ml) soy auce
  • 2 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, peeled
  • 1 piece of ginger
  • 1/2 yeloow onion, cut into large chunks
  • For Topping:
  • sliced cucumber
  • fried egg
  • sesame seegs
  • kimchee

Method

Step 1

In a blender, add all sauce ingredients. Blend until smooth.

Step 2

Brown the ground beef in an electric instant pot turned to saute mode. When the meat starts to brown, pour the sauce over the beef and continue cooking and stirring until beef is tender. Allow the sauce to just caramelize.

Step 3

Add sliced veggies to pop-in-pot insert. Drizzle with sesame oil and toss well to coat.

Step 4

Add the rice, then pour beef broth into the cooked beef. Stir well.

Step 5

Add the pop-in-pot insert into the pressure cooker. Arrange a rack on top of the rice mixture, then install the pop on top.

Step 6

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.

Step 7

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.

Step 8

Transfer cooked veggies with rice and meat to a large plate. Build your bowl with a fried egg and fresh ingredients.

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