Classic Pot Roast
One-Pot Bibimbap
| By : |
Trying to figure this one out kept me awake many nights. I really, really wanted to figure out a one-pot bibimbap because I love eating it but can’t be bothered to make five items separately. Once you consider that everything is getting mixed up before eating anyway, it makes sense to make it in one go. After fussing with making things pot-in-pot, I realized this one-pot method works the best.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
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Ingredients
For the Sauce
- 2 tbsp gochujang Korean red chile paste
- 1 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 garlic clove minced
- 2 tbsp Water
For the Vegetables
- 3 cups stemmed spinach leaves
- 1 tbsp sesame oil
- 1/2 tsp kosher salt
- 2 cups shredded carrots
- 1 cup bean sprouts
For the Main Dish
- 8 ounces ground beef 90% lean
- 1 1/4 cups Water divided
- 1 cup jasmine rice rinsed and drained
- 1 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 garlic cloves minced
- 1/2 tsp kosher salt
- 1 cup sliced mushrooms
- 4 fried eggs for serving (optional)
- 1/2 teaspoon kosher salt
- 1 cup sliced mushrooms
- 4 fried eggs for serving (optional)
Ingredients
For the Sauce
For the Vegetables
For the Main Dish
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Instructions
- 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.
Recipe Notes
Per Serving Calories: 410
Total Fat: 16g
Saturated Fat: 4g
Sodium: 710mg
Carbohydrates: 51g
Fiber: 2g
Sugars: 9g
Protein: 18g
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