korean rice bowl

Instant Pot Korean Ground Beef recipe is a sweet and spicy recipe that is versatile and can be served over rice, on lettuce wraps, rice noodles, or even on a bun.

Instant Pot Korean Ground Beef

½ pounds ground beef

sesame oil

garlic,

1- inch ginger, grated or minced

soy sauce

water

brown sugar

black pepper

red pepper flakes

sesame seeds,

green onions, chopped,

long-grained rice,

salt

High trivet

pot-in-pot pan

Rice paddle

Add ground beef to Instant Pot and turn...

Add ground beef to Instant Pot and turn on saute mode. Brown ground beef on saute setting.  Drain hamburger grease if necessary. If using 90% lean ground beef, draining might not be necessary.

Add in the sesame oil, garlic, ginger, soy...

Add in the sesame oil, garlic, ginger, soy sauce, water, brown sugar, and black and red pepper.

Insert a high trivet (the insert that comes...

Insert a high trivet (the insert that comes with the 8 quarter instant pot can be made into a high trivet by inverting the handles). It works great to make pot-in-pot rice with this Korean Ground Beef recipe for the Instant Pot.

Rinse long-grain white rice and then add the...

Rinse long-grain white rice and then add the rice, water and salt to a 6 or 7-inch pan, and then set the pan on top of the high trivet.

Set the Instant Pot to sealing and select...

Set the Instant Pot to sealing and select a high-pressure cooking time for 4 minutes.

Do a natural pressure release for 10 minutes,...

Do a natural pressure release for 10 minutes, and then let out the remaining pressure.

Remove the pan of Instant Pot rice and...

Remove the pan of Instant Pot rice and the trivet. You're ready to serve Instant Pot Korean Ground Beef recipe for dinner.

The green onions and sesame seeds are added...

The green onions and sesame seeds are added as a garnish after cooking.

https://mediavine-res.cloudinary.com/video/upload/gtcwrwfeupdindq8rimh.mp4

Vegetarian Bibimbap Recipe with bibimbap sauce, made gluten-free and soy-free. This Korean bibimbap rice bowl is filled with vegetables that you can pick-and-choose what you want to make. They taste even better the day after and are great for side dishes, too!

Vegetarian Bibimbap Recipe

zucchinis

carrots

bean sprouts

spinach

tsp grated garlic (for each vegetable item

2-3 tsp Toasted sesame oil (for each vegetable item

scallions (chopped, about 1 bulb for each vegetable item)

Toasted white sesame seeds (sprinkle)

tbsp coconut aminos (for each vegetable item or to taste, optional)

medjool dates (torn apart with your hands)

apple cider vinegar

2-3 tsp gochugaru (or 1 tsp cayenne pepper)

tomato paste

tbsp coconut aminos

garlic powder

onion powder

tsp apple cider vinegar rice

avocado oil (to saute zucchini)

eggs (pan fried sunny side up)

Cauliflower rice

Prep

Slice the zucchini to a little thinner than ¼-inch (0.6 cm) in thickness or use a mandolin slicer. Sprinkle 1.5 tsp fine sea salt and gently rub the salt into each slice. Let sit at room temperature for at least 20 minutes or up to 1 hour. Squeeze out the water then do a quick saute with avocado oil, garlic, and sesame oil. Sprinkle scallions and sesame seeds. Chill in the fridge.

For the zucchini, if using:

Julienne the carrots. These vegetables have the same cooking steps but please cook them separately.  Bring a large pot of water to boil and season with some salt. Hot water blanches the carrots for 2 minutes, bean sprouts for 2 minutes, and spinach for 30 seconds. Soak in cold water and squeeze out the liquid. In a big mixing bowl, season each vegetable item with salt, garlic, sesame oil, scallions, and sesame seeds. Taste and adjust the salt quantity. Chill in the fridge. I like to add a tablespoon of coconut aminos for extra flavor but that’s totally optional.

For the carrots, bean sprouts, and spinach:

Blend

In a small food processor, add the ingredients from the dates to salt. Blend a few times until you get a smooth paste. You might need to scrape the bowl a few times. Transfer the paste to a small bowl. Stir-in the sesame oil and vinegar. Adjust the vinegar quantity to taste.

For the bibimbap sauce:

Serve

Add the cooked rice (or cauliflower rice) to the bottom of serving bowls, place each vegetable item on top of the rice. I like to alternate the colors between the vegetables so they look colorful. Top with a sunny side up fried egg and a big spoonful of homemade bibimbap sauce. Mix it all up with a spoon and dig-in!

To assemble:

Spicy Gochujang Chicken 

1.3 lb (600 grams) boneless, skinless chicken breasts and chicken thighs

green onions

yellow onion

garlic

ginger

chili peppers (or bell pepper),

tbsp neutral-tasting oil, plus more if needed

Kosher salt,

tbsp toasted sesame oil

Soft-Boiled Eggs (optional), to serve

sesame seeds

Korean chili pepper flakes (gochugaru)

Korean chili paste (gochujang)

oyster sauce

sugar

mirin

1.5 tbsp white vinegar

tbsp sugar

tbsp minced garlic

tsp fish sauce

Freeze the chicken for 10 to 20 minutes to firm it up a little bit. Finely mince it.

Thinly slice the green onions, separating the whites and greens. Finely dice the onion. Smash the garlic cloves and finely chop them. Grate a small knob of ginger (1 tsp). Thinly slice the chili peppers.

Make the sauce. In a small container, mix together the Korean chili pepper flakes, Korean chili paste, soy sauce, oyster sauce, sugar, and mirin.

Prep Ingredients

In a wok (or pan), heat the oil (2 tbsp) over high heat. Once it gets nice and hot, add the minced chicken. Spread it out and leave it in the pan for 2 minutes or the chicken is nicely browned on the bottom. Flip and stir-fry it for 4 minutes. 

Once the chicken is cooked and most of the liquid has evaporated, add the white part of the green onions, onion, garlic and ginger. Saute for 2 minutes. Add more oil if needed.

Once the garlic turns golden brown, add in the sauce. Give it a good stir for 2 more minutes. Taste and add more salt to taste. 

Add the remaining green onions, chili peppers, black pepper to taste, and sesame oil. Give it a final mix.

Make Gochujang Chicken Stir Fry

Make the dressing. In a small bowl, mix together the Korean chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, minced garlic, and fish sauce.

Take some chicory and tear into bite-sized pieces. Transfer to a large mixing bowl. Toss with dressing.

Make Salad

Divide the rice into serving bowls. Add a generous amount of chicken stir-fry, salad, and Soft-Boiled Eggs (if using). Sprinkle with sesame seeds. Enjoy!

Assemble

Recipe video above. This has gone straight to the top of my favourite quick way to use beef mince! An easy version of Korean Beef Bulgogi, one of Korea&#039;s most famous food exports, made with ground beef rather than pricey steaks but using an authentic Bulgogi marinade so it takes a fraction of the effort and cost. I’ve made rice bowls, there&#039;s many ways to serve this - noodles, rice wraps, burritos or tacos (so trendy!). See in post for list!PS Don&#039;t skip the apple and grated onion. This is what sets bulgogi apart from generic soy + sugar + garlic &quot;Asian&quot; sauces!

Korean Beef Bulgogi Rice Bowls - the easy way

beef

tbsp onion (, finely grated (~1/4 onion) (Note 1))

apple

garlic (, finely grated)

tsp ginger (, finely grated)

tbsp sesame oil

mirin (, omit for no alcohol (Note 3))

tsp black pepper

tsp rice vinegar ((or apple cider vinegar))

white rice ((medium or short grain, if you can))

baby spinach

carrot

avocado (, mashed)

pickled ginger (, I like pink for colour)

baby cos / romaine lettuce

tsp white sesame seeds

green onion (, finely sliced)

Sauces - Mix the Bulgogi sauce in a bowl, and the rice bowl sauce in a separate bowl.

Wilt spinach - Heat the 2 teaspoons of oil in a large non-stick pan over high heat. Add half the spinach, toss with tongs until semi wilted (~30 sec), then add the rest. Toss until wilted (~ 1 minute) then remove into a bowl.

Cook Bulgogi beef - Add 1 tablespoon oil to the pan. Still on high heat, add the beef and cook, breaking it up as you go, until you no longer see raw beef.  Add the Bulgogi marinade, then let it simmer rapidly, stirring every now and then, until the sauce is mostly evaporated. Then stir regularly until the beef gets a bit of lovely caramelisation on it, but is still moist from the sauce.

Assemble - Spoon beef over rice, place spinach and carrot. Top with pickled ginger and a dollop of mashed avocado. Tuck lettuce down the side. Sprinkle with sesame seeds and green onion. Serve with sauce for drizzling all over everything before jumbling it all up and digging in!

Oh yes - very definitely an Eha-kind of recipe - thanks!  Beef is somehow right for this tho' lamb could enter the arena?  The microplane tip is worth its weight in gold.  The oh-so-fashionable bowl sounds great &gt; but I love wraps :) !  And - don't tease the poor boy or he won't do the advertising for you, Mom !!!

Top 4 korean rice bowl recipes from across the web

The most viewed korean rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Korean Ground Beef

Vegetarian Bibimbap Recipe

Spicy Gochujang Chicken

Korean Beef Bulgogi Rice Bowls - th...

Top 4 korean rice bowl recipes from across the web

The most viewed korean rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Korean Ground Beef

Vegetarian Bibimbap Recipe

Spicy Gochujang Chicken

Korean Beef Bulgogi Rice Bowls - th...

The most viewed korean rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine