Spicy Sesame Rice Bowls


  • 1/3 c. Korean red pepper paste (gochujang)
  • 2 tbsp. toasted sesame oil
  • 1 tbsp. soy sauce
  • 1 tbsp. sugar
  • 3 cloves garlic, crushed with press
  • 1 lb. beef top round, cut against grain into very thin 2"-long slices
  • 12 oz. medium shiitake mushrooms, stemmed
  • 1 seedless (English) cucumber, thinly sliced
  • 1/4 c. rice vinegar
  • 5 oz. baby spinach
  • 6 c. cooked white rice, hot
  • Thinly sliced green onions, shredded carrots, kimchi and sesame seeds for serving


  • In large bowl, whisk red pepper paste, sesame oil, soy sauce, sugar, garlic and 1/4 cup of water until smooth; set aside 1/2 cup of sauce.
  • To use the remaining sauce, add beef and pinch salt, tossing to coat. Let stand at least 10 minutes or refrigerate up to overnight.
  • Add beef to pressure-cooker pot along with mushrooms. Cover, lock and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 10 minutes.
  • While beef cooks, toss cucumber with vinegar and 1/4 teaspoon of salt; set aside.
  • Release pressure by using quick-release function. Divide spinach among 6 serving bowls; top each with 1 cup of rice. Drain cucumbers. Top rice with beef, mushrooms, cucumbers, green onions, carrots, kimchi and sesame seeds; drizzle with reserved sauce.

Nutrition Information (per serving): 

Calories - 450

Protein - 26g

Carbs - 65g

Fat - 10g

Saturated Fat - 2g

Fiber - 5g

Sodium - 710mg 

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