Instant Pot Korean Short Rib Bibimbap Bowls

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recipe by Ivy Manning

  • Time icon
    Total Time
    29mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    996

Flanken-style ribs are cut across the ribs into 1/2-inch-thick slices with small bones between them. Find them at the meat counter of your grocery store or at Asian markets; do not use thick-cut meaty English-style short ribs for this recipe. Marinate the ribs in Korean kalbi marinade (available at most grocery stores and Asian markets) for as long as you can for the best flavor.

Inspired by: https://recipes.instantpot.com/recipe/korean-short-rib-bibimbap-bowls/

recipe updated Feb 4, 2020

Ingredients

  • Short-Grain white rice icon
    Short-Grain white rice
    1.5 cups (300g)
  • Beef short ribs icon
    Beef short ribs
    5¾ cups
  • Korean kalbi marinade sauce icon
    Korean kalbi marinade sauce
    266g (266g)
  • Water icon
    Water
    1.5
  • Olive oil spray icon
    Olive oil spray
    as needed
  • Egg icon
    Egg
    4 (200g)
  • Napa cabbage kimchi icon
    Napa cabbage kimchi
    1 cup (150g)
  • Red chile paste icon
    Red chile paste
    as needed
  • Gochujang icon
    Gochujang
    as needed

Tools

  • kCook icon Stove
  • kCook icon Water
  • kCook icon Instant Pot
  • kCook icon Cutting board
  • kCook icon Large resealable plastic bag
  • kCook icon Round pan - 6"
  • kCook icon Frying pan
  • kCook icon Rack
  • kCook icon Inner pot

Step preview

  1. Add beef short ribs and korean kalbi marinade sauce to a clean large resealable plastic bag
  2. Marinate in fridge - 2 hr
  3. Transfer meat to inner pot
  4. Place a clean tall rack in the inner pot
  5. Add short-grain white rice and water to a clean round pan
  6. Cover tightly with foil
  7. Place the round pan on the rack
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 6 min
  10. Natural release - 10 min
  11. Quick release
  12. Remove round pan, fluff rice with a fork, and set aside
  13. Transfer ribs to cutting board
  14. Cut into pieces with scissors
  15. Spoon some of the cooking liquid over the ribs
  16. Cover with foil
  17. Spray olive oil spray onto a clean frying pan
  18. Heat - medium-high heat
  19. Add egg to the frying pan
  20. Fry until set - approx 3 min, medium-high heat
  21. Divide the rice and ribs among four bowls.
  22. Top each bowl with a fried egg
  23. Garnish with napa cabbage kimchi, red chile paste and gochujang
  24. Serve
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