Healthy and Easy Instant Pot Bibimbap Recipe
Oh, dear reader, have you ever found yourself with a hankering for some delicious Korean bibimbap? That harmonious medley of ingredients artfully arranged over a bed of mixed rice? Fear not, for I bring to you an instant pot bibimbap recipe that will surely delight your palate and warm your soul.
This one-pot wonder makes quick work of what would otherwise be a laborious and time-consuming dish. The instant pot seals in all the flavors and nutrients, while you carry on with your day. And let me tell you, nothing beats the convenience of coming home to the delectable aroma of beef bulgogi and rice wafting through your kitchen.
So buckle up, dear reader, as we set out on a culinary adventure through Korea with this instant pot bibimbap recipe.
Why You’ll Love This Recipe
Pray, do not resist the temptation of discovering why this recipe is a must-try! Instant Pot Bibimbap, my lords and ladies, is a dish that will warm your senses and expand your culinary horizon. In times where we are constantly pressed for time, achieving an outstanding meal can be challenging. Yet this Korean mixed rice bowl crafted in the Instant Pot machine converts a perplexing task into an effortless one!
What makes this recipe so special, you may wonder? Well, listen closely to its virtues. With minimal prep work and only twenty minutes of cooking time, it makes an ideal candidate for a quick weeknight dinner. A bed of nutritious mixed rice layered with tender Korean beef bulgogi, crisp veggies such as spinach and bean sprouts, and topped off with succulent raw eggs cooked to perfection by the Instant Pot – this bibimbap recipe isn’t just delicious but also healthy.
Moreover, It’s versatile as a chameleon! One can customize it by replacing beef with ground turkey or chicken or omitting meat altogether. The sauce concocted from spicy gochujang soybean paste adds that perfect kick of flavor along with garlic sesame oil and toasted sesame seeds.
And why should you care about an Instant Pot appliance? Blissfully reducing cooking times without compromising flavors, Instant Pots are a game-changer in every kitchen. The pressure cooker aspect seals in all aroma and moisture resulting in a richer and more intense tasting dish.
In conclusion, my lords and ladies, this dish is one that will transport your taste-buds on a journey across Korea right from your own home. Whether at the dinner table or working late into the night, the Instant Pot Bibimbap recipe brings joy to all tummies and souls who dare try it!
Ingredient List
Here are all the ingredients you will need to make Instant Pot Bibimbap recipe:
For the Beef Bulgogi:
- 1 pound of ground beef
- 1/4 cup of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sugar
- 2 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 1 tablespoon of gochujang (Korean red pepper paste)
For the Veggies:
- 1 cup of spinach
- 1 cup of bean sprouts
- 2 scallions, thinly sliced
- 2 cloves of garlic, minced
To Serve:
- Mixed rice or rice bowl (white or brown)
- Raw egg (optional)
- Sesame seeds, for garnish
The Recipe How-To
Here comes the exciting part, the Recipe How-To! Are you ready to rock your Instant Pot? Let’s get started.
Ingredients
Before we start cooking, make sure you have all the ingredients handy. You will need:
- 1 pound of Korean beef bulgogi (you can also use ground beef or pork)
- 1/2 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of oil (I suggest using sesame oil for an added depth of flavor)
- 1/2 cup of water
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin (Japanese sweet rice wine)
- 1 tablespoon of sugar
- 4 cups of cooked rice (preferably mixed with white and brown rice)
- Spinach
- Bean sprouts
- Scallions
- Red pepper paste (gochujang), to taste
- Sesame seeds
- Raw eggs
Cooking Your Beef
- Set your Instant Pot to “Sauté” mode and add the oil.
- Once it’s heated, add the chopped onions and minced garlic. Sauté until fragrant and slightly browned.
- Add the beef bulgogi and stir-fry for a few minutes until slightly browned.
- To make the sauce, mix together water, soy sauce, mirin, and sugar in a mixing bowl. Pour this mixture into the Instant Pot.
- Stir well so that everything is evenly coated.
- Lock the instant pot lid and adjust the valve to “Sealing”.
- Cook at high pressure for 15 minutes (Or manually set pressure cook button).
- Once done allow natural release.
Cooking Your Veggies
- While your beef is cooking, prepare your veggies.
- Blanch spinach in boiling water for 30 seconds until wilted. Rinse under cold running water and squeeze out the excess water. Cut into bite-sized pieces if necessary.
- Blanch the bean sprouts in boiling water for 1 to 2 minutes, then rinse under cold running water and squeeze out the excess water.
- Slice the scallions diagonally.
- Mix some red pepper paste (gochujang) with sesame oil and sesame seeds for extra flavor.
Assembling Your Bibimbap Bowls
- To assemble your bibimbap bowls, start with a bed of mixed rice on the bottom.
- Add cooked beef, spinach, bean sprouts, and sliced scallions neatly arranged on top of the rice.
- Top with a raw egg yolk in the center of the bowl.
- Drizzle some gochujang sauce over everything or serve it as a side dish.
Congratulations, you did it! Your Instant Pot Bibimbap is ready to be served!
Substitutions and Variations
Hark! For those who seeketh to modify the recipe instant pot bibimbap, there are myriad opportunities to make it thy own! Here are some substitutions and variations that may suit thy preferences:
– Meat: Instead of korean beef bulgogi, thou couldst use ground beef or other types of meat like chicken or pork for a different flavor experience.
– Vegetables: Thou mayest substitute any vegetables for the spinach and bean sprouts mentioned in this recipe. Bell peppers, carrots and zucchini are excellent choices.
– Rice: Although mixed rice is a traditional option, thou couldst also use jasmine rice or brown rice.
– Spice Level: The recipe already includes gochujang and red pepper paste to lend a spicy kick to the dish. But if thou art fond of more heat, feel free to increase the amount of peppers or paste used.
– Sauce Variations: The gochujang soy sauce can also be modified to include honey, garlic or sesame oil for some sweetness and more depth of flavor.
With these variations, the possibilities for customizing thy pot bibimbap are endless. Be bold in thy experimentation and relish in the deliciousness that follows.
Serving and Pairing
Verily, this Instant Pot Bibimbap recipe is a wondrous feast that is best served hot, fresh and pipin’ hot right out of thy kitchen. A mixed rice bowl rich in flavor, color and texture, ’tis a perfect comfort food to be enjoyed with family and friends.
To make the most out of this delectable dish, I suggest trying some of these delightful pairings:
– Kimchi: Thou may add some spicy and crunchy pickled kimchi to give thy bibimbap meal a refreshing contrast.
– Korean Pancakes: As an accompaniment to your bibimbap paired with Korean pancakes or pajeon, to add a touch of crunch to each bite.
– Asian Slaw: A pickled or fresh Asian slaw with cabbage, carrots, scallions, herbs and sesame seeds would be a nice contrast to the savory bibimbap.
– Ramen: For the ultimate comfort food meal, serve thy bibimbap alongside some hot and steamy ramen noodles.
For a complete Korean dining experience you might want to suggest carrying out a tea ceremony after the meal allowing guests to sip on green tea while enjoying traditional Korean rice desserts such as sesame or green tea rice cakes.
Believe it or not, bibimbap can also be paired well with beer or even soju, a distilled Korean liquor. Whether you’re looking for something refreshing to wash down all the flavorsome savory goodness of the bibimbap or simply looking for an authentic drinking experience paired with traditional Korean delicacies.
Remember comrades! The possibilities for pairing are endless so feel free to experiment and find what suits thy taste buds best.
Make-Ahead, Storing and Reheating
Hark! Herein lies the secrets of make-ahead, storing, and reheating the savory pot bibimbap. Great thought and care must be taken to ensure this dish remains as delectable as when it was first prepared.
To make-ahead, one must assemble all of the ingredients and keep them separate until ready to cook. Then, simply follow the recipe’s instructions for cooking in an instant pot. If using a pressure cooker or stovetop instead, increase cooking time by ten minutes.
To store, transfer the cooked bibimbap into an airtight container and place it in the refrigerator. The dish can last up to three days when stored properly.
Reheating could not be easier! Place the rice bowl in a microwave-safe bowl and heat on high for 2-3 minutes or until the internal temperature of the food reaches 165°F (74°C). Alternatively, you can reheat on low heat on stovetop while mixing often to avoid burning.
Bear in mind, while reheating is possible for beef bulgogi and veggies but raw egg cannot be reheated! So I highly suggest adding egg just before serving.
Now lads and ladies, you possess all the knowledge required to make-ahead, store and reheat this delightful Korean-inspired dish with ease- Cheers to happy eating!
Tips for Perfect Results
In order to ensure that your Instant Pot Bibimbap turns out perfectly every time, here are a few tips that I swear by.
First and foremost, make sure to toast your sesame seeds before garnishing your bibimbap. This step may seem small but it adds an irresistible nutty flavor and elevates the overall dish. To do this, simply heat a small skillet over medium heat and then add in the sesame seeds. Stir occasionally for about 3 minutes or until they turn golden brown.
Another tip is to prepare all of your ingredients ahead of time so that you can quickly assemble the bibimbap once the mixed rice is ready. This will help prevent the mixed rice from getting cold while you chop and prepare additional ingredients.
When cooking the beef bulgogi or ground beef, make sure not to overcrowd the Instant Pot to ensure even cooking. Cook in small batches if necessary, removing cooked meat before adding more to the pot.
Additionally, when cooking rice in the Instant Pot, use a 1:1 ratio of rice to water and let it naturally release pressure for 10 minutes after cooking. This will allow the rice to absorb any remaining liquid and give you fluffy and perfect rice every time.
Finally, feel free to adjust the spiciness level of your bibimbap by adding more or less gochujang (red pepper paste) and red pepper flakes based on personal preference.
By following these simple tips, you’ll be able to create a perfect pot of Instant Pot Bibimbap every time!
FAQ
But wait, there’s more! Before you start gathering your ingredients and firing up your Instant Pot, take a look at some common questions and concerns when it comes to making this delicious Instant Pot Bibimbap recipe. From cooking times to ingredient swaps, we’ve got you covered with all the information you need to achieve perfect results every time.
What is the difference between bulgogi and bibimbap?
Bulgogi and Bibimbap are two distinct and delicious Korean dishes. While Bulgogi has a simpler taste, Bibimbap is more wholesome, with a variety of vegetables and a spicy kick from gochujang sauce. The preparation of beef for each dish is unique, and cannot be substituted for the other.
Is Korean bibimbap healthy?
Bibimbap is a nutrient-packed dish that offers a delightful blend of protein and nutritious vegetables, complemented by carbohydrate-rich rice, making it a perfectly balanced and wholesome meal.
What is bibimbap sauce made of?
Bibimbap sauce is a popular Korean potion used for enhancing the flavor of various dishes. The sauce comprises gochujang, a Korean red pepper paste, seasoned with traditional Korean ingredients like garlic, sesame oil, rice wine vinegar, and sugar. The sauce is popularly used as a condiment to bibimbap, a Korean rice bowl mixed with veggies and meat. Apart from this, it is also utilized as a marinade for chicken and beef dishes.
Is bibimbap raw egg or fried?
Bibimbap is commonly garnished with a fried egg, although a raw egg yolk or whole egg is also a viable alternative. While opting for a raw egg is more suited for dolsot bibimbap as the heat from the bowl helps cook the egg thoroughly.
Bottom Line
So what do you think? Are you ready to try this delicious Instant Pot Bibimbap recipe at home? I hope I have convinced you to give it a go.
With its quick and easy preparation, healthy ingredients, and incredible flavors, this recipe is perfect for a weekday dinner or even a special occasion.
Whether you are a fan of Korean cuisine or just looking for new Instant Pot recipes to add to your repertoire, this recipe is sure to satisfy your taste buds and impress your guests.
Don’t hesitate, grab your Instant Pot and get cooking! And remember to share your experience with others. Happy cooking!
Instant Pot Bibimbap Recipe
Ingredients
Meat
- 1 lb steak, sliced thinly
- 2 tablespoons soy sauce
- 4 teaspoons sugar
- 4 teaspoons sesame oil
- 2 tablespoons chopped scallions
- 4 teaspoons mirin
- 2 teaspoons minced garlic
- 1/2 tablespoon sesame seeds
Toppings
- 2 cups bean sprouts, blanched
- 4 cups spinach, blanched
- salt and pepper, to taste
- 4 eggs, fried
Sauce
- 1 -3 tablespoon korean red chili paste (gochujang)
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 3 tablespoons water
Instructions
- Place meat ingredients in an Instant Pot.
- Close lid and cook on Manual for 10 minutes. Allow to release pressure naturally.
- Serve on top of rice with other toppings that have been seasoned with salt and pepper.
- Prepare sauce by mixing all sauce ingredients together. Serve with rice bowl.