How To Make Instant Pot Korean Bibimbap Recipe
A popular Korean dish with sautéed veggies, meat, and rice, topped with a fried egg and spicy sauce.
Serves:
Ingredients
- 2 cups of short-grain rice
- 1 lb of beef (or chicken or tofu)
- 2 tbsp of soy sauce
- 1 tbsp of sesame oil
- 3 cloves of garlic, minced
- 1 onion, sliced
- 1 carrot, julienned
- 1 zucchini, julienned
- 4 shiitake mushrooms, sliced
- 1 cup of bean sprouts
- 4 eggs
- Salt and pepper to taste
- Toasted sesame seeds and sliced green onions for garnish
Instructions
-
Rinse rice and cook in Instant Pot with 3 cups of water on high pressure for 10 minutes. Let it natural release for 10 minutes, then do a quick release and fluff the rice with a fork.
-
Marinate the beef with soy sauce, sesame oil, garlic, salt, and pepper. Set aside.
-
Turn on the sauté function and add a tbsp of oil. Sauté onion, carrot, zucchini, mushrooms and bean sprouts for 5-7 minutes, or until cooked. Season with salt and pepper. Set aside.
-
Using the same pot, add another tbsp of oil and sauté the marinated beef for 5-7 minutes, or until cooked. Set aside.
-
Fry eggs in a separate pan.
-
Assemble bowls with rice, veggies, beef, and egg. Serve with Korean BBQ sauce and garnish with sesame seeds and green onions.
Nutrition
- Calories : 614kcal
- Total Fat : 25g
- Saturated Fat : 8g
- Cholesterol : 227mg
- Sodium : 727mg
- Total Carbohydrates : 60g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 35g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
