Korean Beef Bowl Pressure Cooker Recipe
This Korean Beef Bowl is the perfect bowl full of greens, rice, Korean beef, and veggies. It's super customizable and a great dinner option for your entire family!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 lb Ground beef 93/7
- Kosher salt and pepper to taste
- 3 ½ cups Bell peppers chopped
- 2 tablespoons Minced ginger fresh
- 3 cloves Garlic minced
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Fish sauce optional
- 1 tablespoon Brown sugar
- 1 tablespoon Gochujang or sriracha sauce
- 1 cup Green onions chopped
- ½ cup Cooked brown or white rice
- ¼ cup Persian cucumber thinly sliced
- 1 Carrot thinly sliced
- ¼ Avocado sliced
- 1 Egg large
- 2 tablespoons Cilantro chopped
- Optional toppings sriracha, jalapeños, sesame seeds
Instructions
Instructions
- Heat up a large skillet over medium-high. Throw in your ground beef and cook until browned about 5-7 minutes. Use a spoon to break it up so it cooks even.
- Drain any extra fat if you want, though a lil fat helps flavor. Add salt, pepper, minced ginger, and garlic to your meat. Stir it up so flavors start blending.
- Throw in your chopped bell peppers and cook for about 5 minutes until they soften just a bit but still crunchy.
- Now stir in soy sauce, rice vinegar, sesame oil, and fish sauce. Let it all heat through 2-3 minutes so the flavors marry.
- While you got this all simmering, cook your brown or white rice if you didn’t have leftovers.
- When your beef mix is ready, scoop it over rice or noodles in your bowl. It’s all about layering flavors and textures.
- Add fresh chopped green onions, mixed greens, cabbage, and your sliced cucumber and carrot for that fresh crunch.
- Top off with sliced avocado and a soft-fried egg if you want that extra creaminess. Hit it with extra sriracha or jalapeños if you like heat and some sesame seeds for crunch.
Notes
Serve hot. For additional flavor, drizzle with extra sriracha or sprinkle with sesame seeds. Store leftovers in airtight containers in the refrigerator for up to 3 days.