! One Pot Bibimbap

#sauce
Whisk well in a medium bowl: 
  2 | tbsp  | gochujang
  1 | tbsp  | low-sodium soy sauce
  1 | tbsp  | roasted sesame oil
  1 | tbsp  | sugar
  1 | tbsp  | rice vinegar
  1 | clove | garlic [minced]
  2 | tbsp  | water

#vegetables
Combine in a large bowl:
  3   | cups | spinach leaves [stemmed]
  1   | tbsp | sesame oil
  1/2 | tsp  | kosher salt
  2   | cups | shredded carrots
  1   | cup  | bean sprouts
Wrap the #vegetables in foil to fit in instant pot

#meat
Saute in instant pot
  8 | oz | 90% lean ground beef

Cook, stir, and break up #meat for 00:02:00 - 00:03:00

Stir in to cooking #meat until evaporated:
  1/4 | cup | water

#bibimbap
Stir well into cooking #meat
   1     | cup    | jasmine rice [rinsed, drained]
   1     | tbsp   | low-sodium soy sauce
   1     | tbsp   | toasted sesame oil
   1 1/2 | tsp    | kosher salt
   2     | cloves | garlic [minced]
   1     | cup    | mushrooms [sliced]
   1     | cup    | water

CANCEL instant pot
Place #vegetables to #bibimbap in instant pot on tall trivet
Cook instant pot on MANUAL @ HIGH for 00:04:00
Let sit for 00:10:00 before releasing pressure
Stir #vegatables into #bibimbap

Place on top of plated #bibimbap
  1 | each | fried egg