One-Pot Bibimbap
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.
Servings Prep Time
4servings 30minutes
Cook Time
20minutes
Servings Prep Time
4servings 30minutes
Cook Time
20minutes
Ingredients
For the Sauce
  • 2tbsp gochujangKorean red chile paste
  • 1tbsp low-sodium soy sauce
  • 1tbsp toasted sesame oil
  • 1tbsp sugar
  • 1tbsp rice vinegar
  • 1 garlic cloveminced
  • 2tbsp Water
For the Vegetables
  • 3cups stemmed spinach leaves
  • 1tbsp sesame oil
  • 1/2tsp kosher salt
  • 2cups shredded carrots
  • 1cup bean sprouts
For the Main Dish
  • 8ounces ground beef90% lean
  • 1 1/4cups Waterdivided
  • 1cup jasmine ricerinsed and drained
  • 1tbsp low-sodium soy sauce
  • 1tbsp toasted sesame oil
  • 2 garlic clovesminced
  • 1/2tsp kosher salt
  • 1cup sliced mushrooms
  • 4 fried eggsfor serving (optional)
  • 1/2teaspoon kosher salt
  • 1cup sliced mushrooms
  • 4 fried eggsfor serving (optional)
Instructions
  1. For the Sauce: In a medium bowl, combine the gochujang, soy sauce, sesame oil, sugar, vinegar, garlic, and water and whisk well.
  2. 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.
  3. 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.
  4. Add the rice, soy sauce, sesame oil, garlic, and salt. Stir well. Add the mushrooms and the remaining 1 cup water. Select CANCEL.
  5. Place a tall trivet in the pot. Set the foil packet on the trivet.
  6. 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.
  7. Carefully remove the foil packet and gently stir the vegetables and their cooking liquid into the rice mixture.
  8. 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