One-Pot Bibimbap


  • 2 tbsp gochujang
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp sugar
  • 1 tbsp rice vinegar
  • 1 garlic clove
  • 2 tbsp water
  • 3 cups stemmed spinach leaves
  • 1 tbsp sesame oil
  • 1/2 tsp kosher salt
  • 2 cups shredded carrots
  • 1 cup bean sprouts
  • 8 ounces ground beef
  • 1 1/4 cups water
  • 1 cup jasmine rice
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 2 garlic cloves
  • 1/2 tsp kosher salt
  • 1 cup sliced mushrooms
  • 4 fried eggs
  • 1/2 teaspoon kosher salt
  • 1 cup sliced mushrooms
  • 4 fried eggs
  • For the Sauce: In a medium bowl, combine the gochujang, soy sauce, sesame oil, sugar, vinegar, garlic, and water and whisk well.
  • For the Vegetables: In a large bowl, combine the spinach, sesame oil, and salt. Use your hands to roughly massage the spinach. Add the carrots and bean sprouts and gently mix. Place the vegetables in the center of a large sheet of aluminum foil. Bring the two ends of the foil together and roll down toward the vegetables. Roll up the sides of the packet to enclose the vegetables.
  • For the Main Dish: Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and break it up with a wooden spoon, 2 to 3 minutes. Stir in 1/4 cup of the water and allow it to completely evaporate.
  • Add the rice, soy sauce, sesame oil, garlic, and salt. Stir well. Add the mushrooms and the remaining 1 cup water. Select CANCEL.
  • Place a tall trivet in the pot. Set the foil packet on the trivet.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH Pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  • Carefully remove the foil packet and gently stir the vegetables and their cooking liquid into the rice mixture.
  • Divide the mixture among four shallow serving bowls. Top each serving with a fried egg, if desired. Serve with the sauce.
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