cookup one pot bibimbap

#sauce

Whisk well in a medium bowl:

2	tbsp	gochujang
1	tbsp	low-sodium soy sauce
1	tbsp	roasted sesame oil
1	tbsp	sugar
1	tbsp	rice vinegar
1	clove	garlic ( minced )
2	tbsp	water

#vegetables

Combine in a large bowl:

3	cups	spinach leaves ( stemmed )
1	tbsp	sesame oil
1/2	tsp	kosher salt
2	cups	shredded carrots
1	cup	bean sprouts

Wrap the #vegetables in foil to fit in instant pot

#meat

Saute in instant pot

8

oz

90% lean ground beef

Cook, stir, and break up #meat for 00:02:00 - 00:03:00

Stir in to cooking #meat until evaporated:

1/4

cup

water

#bibimbap

Stir well into cooking #meat

1	cup	jasmine rice ( rinsed, drained )
1	tbsp	low-sodium soy sauce
1	tbsp	toasted sesame oil
1 1/2	tsp	kosher salt
2	cloves	garlic ( minced )
1	cup	mushrooms ( sliced )
1	cup	water

Cancel instant pot

Place #vegetables to #bibimbap in instant pot on tall trivet

Cook instant pot on manual @ high for 00:04:00

Let sit for 00:10:00 before releasing pressure

Stir #vegatables into #bibimbap

Place on top of plated #bibimbap

1

each

fried egg