Korean Soybean Sprouts Rice (KONGNAMUL BAP) in Instant Pot

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Serve 4-5        Prep 10 mins         Cook 25 mins


Ingredients:


  • 3 cups of short grain rice, rinsed and drained
  • 16 oz of washed bean sprouts
  • 6 oz rib eye beef (bulgogi Meat), diced
  • 3 cups water
  • Beef Seasoning: 1 plus 1/2 Tbsp of soy sauce, 1 tsp of minced garlic, 1 Tbsp sesame seed oil
  • Chive Seasoning Sauce: 1/2 bunch Korean Wild Chives (rinsed, and thinly sliced),  4 T - soy sauce, 2 T - water, 1 T - sesame oil, 1 T - Korean red pepper flakes (gochugaru), 1 T - sesame seeds, 1-2 t - minced garlic, 2 t  - sugar / or Maesil Cheong (Plum Concentrate), 2 – 3 - scallions, thinly sliced, 1 - serrano or jalapeno pepper, seeded, minced (optional)


Directions:

  1. Seasoned the meat.
  2. Turn Instant Pot to saute. When it reads "hot", add the oil and brown the meat about 3-4 minutes. 
  3. To the Instant Pot add rinsed rice, water, mix well with cooked meat and then put bean sprout on the top.
  4.  Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 7 minutes.
  5. When time is up, let the pressure release naturally for 10 minutes. After that release remaining pressure by turning the valve to ‘Venting’.
  6. Meanwhile combine all the chive seasoning sauce ingredients and set a side.
  7. Serve rice and rice seasoning separately.   Put spoonfuls of the sauce onto the kong namul bab and mix.  Enjoy!





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