Korean Short Rib Bibimbap Bowls


  • 3 lbs Short Ribs flanken-style
  • 1 bottle Korean kalbi marinade sauce (9- to 12-ounce) (such as CJ Korean BBQ Sauce)
  • 1 1/2 cups short-grain white rice rinsed well and drained in a sieve
  • 4 large eggs
  • 1 cup Napa cabbage kimchi

Optional garnish

  • gochujang (Korean red chile paste)

  1. Place the short ribs in a large nonreactive bowl or a large zip- top bag and add the marinade. Cover or seal and refrigerate for at least 1 hour and up to 24 hours.

  2. Place the ribs and the marinade in the Instant Pot, arranging the ribs on their edges and curving them into the pot so they all fit. Place a tall trivet over the ribs. In a 7-inch round metal baking pan, combine the rice with 1 1/2 cups cold water. Cover the pan tightly with foil. Place the baking pan on the tall trivet above the ribs. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH
    pressure for 6 minutes. Make sure the steam valve is in the “Sealing” position. (Or you can SLOW COOK it—see below.)

  3. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure.

  4. Lift the rice in the baking pan out of the pot, fluff with a fork, and set aside. Transfer the ribs to a large plate or cutting board, cut into manageable pieces with clean kitchen scissors, and spoon a few tablespoons of the cooking liquid over them. Cover with foil

  5. Spray a large, nonstick frying pan with cooking spray and place over medium-high heat on the stove. Break the eggs into the frying pan and cook until the whites are set, about 3 minutes.

  6. Divide the rice among four bowls. Top the rice with the ribs, eggs, and kimchi. Serve with gochujang, if desired.

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