This delicious and simple Korean beef bowl, or Bibimbap, is the ultimate comfort food dish. Thanks to your Instant Pot, this one-pot dinner it's fantastically easy to make!
What Makes This Korean Beef Bowl Recipe So Great
- Yummy. This comforting Korean beef bowl encompasses so much deliciousness in a single bite. Perfectly cooked jasmine rice, tasty ground beef, wonderfully steamed and marinated veggies and delicious gochujang sauce all in one bowl.
- One-pot. No need to worry about having to wash a sink full of dishes after making this Bibimbap recipe. This Instant Pot recipe uses some aluminum foil and a steamer rack, you can cook all of the ingredients at once.
- Customizable. Don't want as much meat? Simply reduce the ground beef to half a pound. Want to add a fried egg into the mix? Have at it! Prefer vegetarian? Check out the notes in the recipe card for how to make this Korean Beef Bowl with veggies like mushrooms instead.
- Efficient. This is NOT how you would traditionally make a proper Bibimbap bowl. You'd make almost every item independently, and then mix it. But as you know, I'm all about #ruthlessefficiency. So I had to make this a one-pot ground beef and rice dinner
How To Make This Instant Pot Korean Beef Bowl
- Sauce. In a medium mixing bowl, whisk together the gochujang, soy sauce, sesame oil, sugar, vinegar, garlic, and water. Set the bowl aside.
- Vegetables. 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.
- Beef. 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.
- Rice. Add in rice, soy sauce, sesame oil, garlic, and salt and stir well. Add mushrooms and water. Press CANCEL to turn the pot off.
- Steamer rack. Place a tall steamer rack in the pot on top of the rice. Place the foil packet on the rack.
- Pressure cook. 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.
- Pressure release. When cook time is complete, let the pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.
- Stir. Carefully remove and unpack the foil packet. Stir the contents of the packet into the rice.
- Serve. Serve the rice with the gochujang sauce.
What Is The Difference Between Bulgogi And Bibimbap?
Bulgogi, which literally translates to "fire meat", is a dish made up of grilled slices of beef or pork.
Bibimbap, which translates to "mixed rice", is a Korean rice dish consisting of various ingredients, namely rice, sauteed vegetables gochujang, soy sauce, beef and/or an egg.
How Do You Eat Bibimbap?
There are a few things you'll want to do to ensure that you get the best Korean Beef Bowl experience:
- Use a spoon. Though chopsticks are often used to enjoy Korean food, it is actually more common to use a spoon when enjoying a rice dish such as this.
- Don't skip out on the sauce. Drizzling a healthy portion of this delicious gochujang-based sauce really makes all the difference in how tasty this dish is.
- Mix it up. Don't just layer the ingredients and then eat them layer by layer! Use your spoon to mix all of the deliciousness together into one cohesive and delectable bite.
- Add an egg. Top your deliciously easy Korean Beef Bowl with a perfectly fried egg. This simple addition really takes the dish to a whole new level.
More Korean Recipes
- Spicy Korean Beef Stew - A great keto beef stew recipe that's just a little bit out of the ordinary.
- Korean Oi Muchim - A wonderful vegan, keto and simple cucumber salad recipe.
- Beef Bulgogi Burgers - A Korean twist on burgers.
- Korean Tacos - Crazy easy to make, and you're going to love the flavors!
- Spicy Korean Grilled Pork - A wonderful way to get a savory, umami, spicy Korean grilled pork dish.
- Korean Short Ribs - A super yummy Korean short rib recipe.
- Gochujang Wings - the best air fryer chicken wings ever.
So the next time you get a craving for a big bowl of comfort, make yourself this delicious Korean Beef Bowl recipe. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well.
Equipment
Ingredients
Bibimbap Sauce
- 2 tablespoons Gochujang
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Sugar
- 1 tablespoon White Vinegar
- 1 teaspoon Minced Garlic
- 2 tablespoons Water
Main Dish
- 1/2 pound Lean Ground Beef
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 2 teaspoons Minced Garlic
- 1 teaspoon Kosher Salt
- 1 cup Jasmine Rice, rinsed and drained
- 1.25 cups Water, divided
- 1 cup Mushrooms, sliced
Foil Packet Vegetables
- 1 cup Bean Sprouts
- 3 cups Spinach Leaves
- 2 cups shredded carrots
- 1 tablespoon Sesame Oil
- 1/2 teaspoon Kosher Salt
Instructions
- 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.
- Place a tall steamer rack in the pot on top of the rice. Place the foil packet on the rack.
- 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.
- When cook time is complete, let the pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.
- Carefully remove and unpack the foil packet. Stir the contents of the packet into the rice, stirring gently.
- Serve the rice with the gochujang sauce.
Korean Beef Bowl Tips And Tricks
- You may also choose to reduce the ground meat to half a pound.
- This dish is perfect with a fried egg or two on top of the rice.
- For a meatless version, you can use Sliced Shiitake Mushrooms or large portobello mushrooms that have been sliced.
- Dried Shiitake Mushrooms: Soak the mushrooms in hot water while you get everything else together. Drain the water, and add mushrooms along with rice. The mushrooms will finish hydrating under pressure.
- Fresh Shiitake or Portobello: Discard the woody parts of the stem. If you’re using portobello mushrooms, use a spoon to remove the gills under the mushrooms to avoid a muddy dark color to your finished dish. Add with rice and proceed as directed.
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Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
KF
I'm glad so many of you have had success with this recipe. Me, though, I've tried this recipe twice in the span of two days, and the first time, it came out too watery; and the second time, I kept getting the dreaded burn notice and decided I didn't want to risk my health eating potentially undercooked meat/rice/vegetables/etc., so I tossed it all away. If anyone has any advice on what I might be doing wrong, I'm all ears.