So in my quest to get the most out of my Instant Pot, I picked up the Ekovana Stackable Steamer inner pans. Naturally my first thought was to make a rice dish. I wanted to try a dish that would give amazing flavor while highlighting the rice on its own. So, in comes this quick and easy take on a Korean classic. A minimum of prep, maybe 5 minutes of total work, and 14 minutes total in the Instant Pot. Serve on its own for a tasty dinner or paired with banchan, the traditional Korean side dishes (see below for a few examples).
Special Equipment:
1 Instant Pot
1 Stainless steel long legged trivet
1 Stainless steel steamer pan with lid (the one with holes)
Ingredients:
- 1 Teaspoon Extra Virgin Olive Oil
- 1.5 pounds lean ground beef (Pork also works wonderfully)
- 1/2 yellow onion, diced
- 6 Cardamom pods
- 1 stick Cinnamon
- 1 inch fresh ginger, grated
- 5 cloves fresh garlic, minced
- 3 Tablespoons light brown sugar
- 1 teaspoon fish sauce
- 1 teaspoon coarse salt
- 1/4 teaspoon White pepper
- 1 teaspoon Gochujang (for mild) 2 Tablespoons for HOT (If your store doesn't carry this amazing chili paste, you can substitute sambal Oelek, but I urge you to find some. It's so worth it!)
- 1 Asian pear, diced (You can substitute 1/2 cup unsweetened applesauce in a pinch.)
- 1/4 cup Joseon Ganjang (Or dark soy sauce)
- 1 teaspoon toasted Sesame Oil
- 1 large egg per plate (fried)
- Sriracha (optional garnish)
- toasted sesame seeds (garnish)
- diced scallions (garnish)
For the Rice:
When cooking rice in the Instant Pot, weighing out the ingredients is the only way to have perfect rice every time. Also, pay specific attention to the type of rice a recipe calls for. There are many varieties of rice, and each has its own culinary uses and cooks differently. Using a rice other than the type specified could lead to a total culinary disaster.
- 1 pound Calrose Rice (rinsed)
- 1 pound filtered water
- 2 tablespoons butter
- 1 teaspoon rice vinegar
Steps:
1. Set Instant Pot to sauté and allow to heat 1 minute.
2. Add olive oil, wait 30 seconds, then add cardamom and cinnamon. Toast until fragrant, about 1 minute.
3. Add onion and meat. Using a wooden spoon, break the meat up as much as you can, no more than 1 minute.
4. Add ginger, garlic, fish sauce, salt, pepper, gochujang. Mix.
5. Add in pear and Joseon Ganjang (or applesauce and Soy Sauce) and sesame oil. Mix.
6. Place trivet over meat.
7. Place rice and water in steamer pan. Top with butter. Place lid, and set on top of trivet.
8. Lock lid, set pressure valve, and cook on high for 4 minutes. Allow to naturally release for 10 minutes before opening valve to release remaining pressure.
9. Remove lid and carefully lift insert from Instant Pot. Add Rice vinegar, fluff rice, and divide into bowls. Top with beef.
10. Garnish with sesame seeds, scallions, fried egg, and Sriracha.
Banchan (side dishes):
Banchan, the traditional Korean side dishes, run the gamut of flavors from sweet to salty to extra extra spicy. Here are some quick and easy ones, but I also recommend Kimchee (obviously), marinated soybean sprouts, radish kimchee, braised potatoes, and stir fried eggplant.
Oi Muchim (Spicy Cucumber salad)
Ingredients
- 1 hothouse cucumber
- 1 teaspoon salt
- 1 tablespoon gochujang
- 1 tablespoon chopped scallion
- 2 cloves fresh garlic, minced
- 1 teaspoon plum vinegar (you can substitute white distilled vinegar)
- 1/2 teaspoon sugar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
1. Using a mandolin, slice cucumber as thin as possible. Toss with salt, and set aside for 20 minutes.
2. Drain any liquid. Combine with remaining ingredients, and chill at least 30 minutes before serving.
Hoban Bokkeum (stir fried zucchini)
Ingredients
- 1 medium zucchini
- 2 teaspoons fish sauce
- 2 cloves fresh garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 scallion, finely chopped
- 1 tablespoon vegetable oil
1. Cut the zucchini in half lengthwise, then cut crosswise into 1/4-inch thick slices.
2. Add fish sauce.
3. Heat a medium skillet over medium high heat. Add zucchini, fish sauce, and garlic. Cook 3-4 minutes.
4. Add the remaining ingredients and 2 tablespoons of water. Cook for another minute or two, stirring, until the zucchini is softened and turns translucent. Serve room temperature or chilled.
