Weeknight Bibimbap

By: Instant Pot Culinary Team

Weeknight Bibimbap
This satisfying bibimbap is both healthy and colorful, using beautiful produce so you can taste the rainbow!
cuisine icon Difficulty
Easy
cuisine icon Duration
3 Hours 45 Minutes
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
Beef, Instant Pot Culinary Team, Korean, Weeknight meals

prep icon Prep Time
3 Hours 20 Minutes
cook icon Cook Time
25 Minutes

serving icon Servings
4 Servings
Ingredients
  • 2 tbsp gochujang
  • 4 tbsp sesame oil
  • 2 tbsp brown sugar
  • 4 tbsp rice wine vinegar
  • 4 tbsp soy sauce
  • 1 lb. skirt steak
  • 1 tbsp canola oil, plus more as needed
  • 2 ½ cups short-grain rice, rinsed
  • 3 cups water
  • 1 cup shiitake mushrooms, or baby bella mushrooms quartered
  • ½ red pepper, julienne
  • ½ orange pepper, julienne
  • 1 corn on the cob, shucked
  • 1 ½ cup zucchini, large dice
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • ½ cup English cucumber, thinly sliced
  • 4 eggs
  • Sesame seeds, for garnish
  • Salt, as needed
Instructions
  • In a small bowl, whisk together the gochujang, sesame oil, brown sugar, rice wine vinegar, and soy sauce. Beat until the sauce is smooth and has no clumps. Pour half of the sauce into a small bowl and set aside until ready to eat. Add the skirt steak to the remaining sauce and toss until evenly coated. Refrigerate the steak for 30 minutes or up to 3 hours.
  • After the steak has marinaded, preheat the inner pot on Sauté on High for 20 minutes. Add the canola oil and sear the steak in batches until browned, about 2 minutes on each side. Repeat until all the steak has been cooked. Set aside.
  • Add a little more oil if needed, then add four of the eggs to the inner pot. Fry the eggs until the edges are crispy, about 3-4 minutes. Use a spatula to carefully remove the eggs from the pot and set aside. Alternatively, fry your eggs on your stovetop as usual. Sprinkle with salt.
  • Clean the inner pot and return to the unit. Pour the rice on the bottom of the pot along with the water. Sprinkle with salt.
  • Nestle the steam rack into the rice. Make a circle from parchment paper as large as the steam rack and place it on top of the rack. Add the mushrooms in one quadrant, then the diced zucchini, the whole corn, and both the red bell pepper and orange bell pepper. Sprinkle the vegetables with salt.
  • Add the lid and Pressure Cook on High for 3 minutes. After three minutes, flip the valve to release any remaining pressure.
  • Carefully remove the steam rack and vegetables using the handles on the rack. Set aside.
  • Slice the steak against the grain into ½ inch slices. Cut the corn off the cob.
  • To serve, divide the rice into four bowls. Then divide the mushrooms, bell peppers, zucchini, corn, shredded carrots, shredded cabbage, and cucumbers evenly among the four bowls. Arrange each vegetable into a small pile around the bowl. Add the steak to the middle of each bowl, and top with a fried egg. Drizzle with remaining sauce, and sprinkle with sesame seeds. Enjoy!
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