Instant Pot Bibimbap

Adapted from http://www.koreanbapsang.com.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  cups cooked rice
• 1  lb beef, rib eye or 1  lb  sirloin, sliced thinly
• 2  cups bean sprouts, blanched
• 4  cups spinach, blanched
• 2  small zucchini, sliced
• 2  medium carrots, julienned
• 4  eggs, fried
•  salt and pepper, to taste

• Sauce

• 1 -3  tablespoon  korean red  chili paste (gochujang)
• 1  tablespoon sugar
• 1  tablespoon  sesame oil
• 3  tablespoons water
• 3  tablespoons soy sauce
• 4  teaspoons sugar
• 4  teaspoons  sesame oil
• 4  teaspoons mirin
• 3  tablespoons green onions, chopped
• 1  tablespoon garlic, minced
• 1  tablespoon sesame seeds

Directions

1. Place beef, soy sauce, sugar, sesame oil, mirin, green onion, minced garlic and sesame seeds into the Instant Pot. Cover lid and cook on manual for 10 minutes. Let the pressure release naturally.
2. Meanwhile, saute carrots and zucchini in oil for 3 minutes.
3. To assemble, place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the red pepper paste sauce.