Instant Pot Bibimbap Food

INSTANT POT BIBIMBAP

Instant Pot Bibimbap image

Make and share this Instant Pot Bibimbap recipe from Food.com.

Provided by Jen in Victoria

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 cups cooked rice
1 lb beef, rib eye or 1 lb sirloin, sliced thinly
2 cups bean sprouts, blanched
4 cups spinach, blanched
2 small zucchini, sliced
2 medium carrots, julienned
4 eggs, fried
salt and pepper, to taste
1 -3 tablespoon korean red chili paste (gochujang)
1 tablespoon sugar
1 tablespoon sesame oil
3 tablespoons water
3 tablespoons soy sauce
4 teaspoons sugar
4 teaspoons sesame oil
4 teaspoons mirin
3 tablespoons green onions, chopped
1 tablespoon garlic, minced
1 tablespoon sesame seeds

Steps:

Place beef, soy sauce, sugar, sesame oil, mirin, green onion, minced garlic and sesame seeds into the Instant Pot. Cover lid and cook on manual for 10 minutes. Let the pressure release naturally.
Meanwhile, saute carrots and zucchini in oil for 3 minutes.
To assemble, place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the red pepper paste sauce.

Nutrition Facts : Calories 1249.6, Fat 95.1, SaturatedFat 36.5, Cholesterol 298.4, Sodium 939.6, Carbohydrate 72.4, Fiber 4.1, Sugar 13.2, Protein 25.5

INSTANT POT BIBIMBAP

Instant Pot Bibimbap image

Make and share this Instant Pot Bibimbap recipe from Food.com.

Provided by Jen in Victoria

Categories Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

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
2 cups bean sprouts, blanched
4 cups spinach, blanched
salt and pepper, to taste
4 eggs, fried
1 -3 tablespoon korean red chili paste (gochujang)
1 tablespoon sugar
1 tablespoon sesame oil
3 tablespoons water

Steps:

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.

Nutrition Facts : Calories 411.5, Fat 20.1, SaturatedFat 5.3, Cholesterol 275.6, Sodium 701.6, Carbohydrate 13.6, Fiber 1.9, Sugar 10.1, Protein 43.4

BIBIMBAP

Bibimbap image

Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce. It can also contain ground beef but can be ordered without meat. Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish hot for a longer time. Bulgogi (BULL-go-ghee): Literally meaning "fire meat", bulgogi is thinly sliced, usually rib-eye or sirloin, marinated grilled meat. Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.

Provided by Food Network

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 26

Ingredients

Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang Paste, recipe follows
1 pound rib-eye
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Steps:

*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
Gochuchang Paste (seasoned red pepper paste):
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.

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In a medium mixing bowl, whisk together the gochujang, soy sauce, sesame oil, sugar, vinegar, garlic, and water. Set the bowl aside.
In a large mixing bowl, stir together spinach leaves, sesame oil and salt. Use your hands to roughly macerate the spinach. Toss in bean sprouts and carrots and mix gently. Place vegetables on a large sheet of aluminum foil, and fold up the foil to enclose the vegetables. Close up the foil packet and set aside.
Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and break up as much as you can. Add ¼ cup of water and deglaze thoroughly allowing the water to evaporate.
Add in rice, soy sauce, sesame oil, garlic, and salt and stir well. Add mushrooms and water. Press CANCEL to turn the pot off.

Instant Pot Bibimbap Food

INSTANT POT BIBIMBAP

Make and share this Instant Pot Bibimbap recipe from Food.com.

INSTANT POT BIBIMBAP

Make and share this Instant Pot Bibimbap recipe from Food.com.

BIBIMBAP

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