Instant Pot Spicy Sesame Rice Bowls

Chef’s Note

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  • 13 cupkorean red pepper paste (gochujang)
  • 2 tablespoonstoasted sesame oil
  • 1 tablespoonsoy sauce
  • 1 tablespoonsugar
  • 3 garlic cloves, crushed with press
  • 1 lbbeef top round steak, cut against grain into very thin 2-inch long slices
  • 12 ounces medium shiitake mushrooms, stemmed
  • 1 seedless English cucumber, thinly sliced
  • 14 cuprice vinegar
  • 14 teaspoonsalt
  • 5 ouncesBaby Spinach
  • 6 cupscooked white rice, hot
  • Toppings
  • thinly sliced green onion (to taste)
  • shredded carrot (to taste)
  • cabbage kimchi (to taste)
  • sesame seeds (to taste)
  • Directions

  • In large bowl, whisk red pepper paste, sesame oil, soy sauce, sugar, garlic and 1/4 cup of water until smooth; set aside 1/2 cup of sauce. To bowl with remaining sauce, add beef and pinch salt, tossing to coat. Let stand at least 10 minutes or refrigerate up to overnight.
  • Add beef to pressure-cooker pot along with mushrooms. Cover, lock and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 10 minutes.
  • While beef cooks, toss cucumber with vinegar and 1/4 teaspoon of salt; set aside.
  • Release pressure by using quick-release function. Divide spinach among 6 serving bowls; top each with 1 cup of rice. Drain cucumbers. Top rice with beef, mushrooms, cucumbers, green onions, carrots, kimchi and sesame seeds; drizzle with reserved sauce.
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