One-Pot Bibimbap

This delicious and simple Korean beef bowl, or Bibimbap, is the ultimate comfort food dish.

One-Pot Bibimbap lifestyle

Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: 4 servings

By:  Urvashi Pitre


Ingredients - For the Sauce

2 tablespoons gochujang Korean red chile paste

1 tablespoon low-sodium soy sauce

1 tablespoon toasted sesame oil

1 tablespoon sugar

1 tablespoon rice vinegar

1 garlic clove minced

2 tablespoons water

Ingredients - For the Vegetables

3 cups stemmed spinach leaves

1 tablespoon sesame oil

1/2 teaspoon kosher salt

2 cups shredded carrots

1 cup bean sprouts

Ingredients - For the Main Dish

8 ounces ground beef 90% lean

1-1/4 cups water divided

1 cup jasmine rice rinsed and drained

1 tablespoon low-sodium soy sauce

1 tablespoon toasted sesame oil

2 garlic cloves minced

1/2 teaspoon 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)



  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 Saute'/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 / Presssure Cook 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.