Spicy Sesame Rice Bowls
- 25m Prep Time
- 10m Cook Time
- 35m Ready In
Spicy sesame rice bowls feature tender beef and shiitake mushrooms in a gochujang sauce, served over rice with quick-pickled cucumbers, spinach, and assorted toppings. This Korean-inspired dish is cooked in an Instant Pot for a quick and flavorful meal.
Ingredients
- 78.9 ml gochujang (Korean hot pepper paste)
- 29.6 ml sesame oil
- 14.8 ml reduced-sodium soy sauce
- 14.8 ml sugar
- 3 clove garlic pressed
- 454 g beef top round cut against the grain into very thin 2-inch-long slices
- Kosher salt
- 340 g shiitake mushrooms stemmed and sliced
- 1 seedless (English) cucumber thinly sliced
- 59.1 ml rice vinegar
- 142 g baby spinach
- 1.42 L cooked white rice hot
- Chopped scallions
- sliced carrots
- kimchi
- sesame seeds
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 422 mg
- Iron: 8.87 mg
- Magnesium: 182 mg
- Phosphorus: 481 mg
- Potassium: 968 mg
- Zinc: 5.72 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 78.9 ml gochujang (Korean hot pepper paste)
- 29.6 ml sesame oil
- 14.8 ml reduced-sodium soy sauce
- 14.8 ml sugar
- Kosher salt
- 59.1 ml rice vinegar
- 142 g baby spinach
- Chopped scallions
- sliced carrots
- kimchi
- sesame seeds
Prepare
- 3 clove garlic, pressed
- 454 g beef top round, cut against the grain into very thin 2-inch-long slices
- 340 g shiitake mushrooms, stemmed and sliced
- 1 seedless (English) cucumber, thinly sliced
- 1.42 L cooked white rice, hot
Let's Cook
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Step 1.
In a large bowl, whisk together the gochujang, sesame oil, soy sauce, sugar, garlic, and ¼ cup water until smooth. Set aside ½ cup of the sauce for later. To the bowl with the remaining sauce, add the beef and a pinch of salt, tossing to coat. Let stand at least 10 minutes at room temperature, or refrigerate up to overnight.
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Step 2.
Add the beef and its marinade to the Instant Pot along with the sliced shiitake mushrooms. Cover, lock the lid, and cook on high pressure for 10 minutes.
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Step 3.
While the beef cooks, in a small bowl, toss the sliced cucumber with the rice vinegar and ¼ teaspoon salt. Set aside to quick-pickle.
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Step 4.
After 10 minutes, use the quick release method to release the pressure from the Instant Pot, then carefully open the lid. Divide the baby spinach among 6 serving bowls, and top each with 1 cup of hot cooked rice. Drain the pickled cucumbers. Spoon the beef and mushroom mixture over the rice, then top with the drained cucumbers, chopped scallions, sliced carrots, kimchi, and sesame seeds. Drizzle each bowl with the reserved sauce.