If you’ve ever craved the comfort of Korean bibimbap but didn’t want to deal with multiple pans and cleanup, this easy rice cooker bibimbap is about to be your new weeknight favorite. Everything cooks right in your rice cooker—rice, beef, veggies—then it’s finished with a flavorful gochujang sauce that brings it all together.
If there’s one meal I could eat again and again, it’s bibimbap. It’s colorful, flavorful, and a great way to use up whatever veggies you have in the fridge. But as a mom of two (with one usually on my hip), I need meals that are hands-off and flexible—which is why I make rice cooker bibimbap on repeat.
What is Bibimbap?
Bibimbap means “mixed rice” in Korean. Traditionally, it’s a bowl of warm rice topped with sautéed vegetables, marinated meat, a fried egg, and gochujang (Korean chili paste). Everything gets mixed together for a satisfying bite with every spoonful.
This version skips the multiple pans and makes it super mom-friendly: everything goes into the rice cooker, including the veggies and protein, and it all steams together into the perfect weeknight meal.
Tips for Success
- Use short grain rice for the classic sticky bibimbap texture.
- Sliced beef works great too—just adjust marinating time.
- You can add an egg directly into the rice cooker during the last few minutes of cooking if you want a soft-cooked yolk.
Kid-Friendly Version
To make this more toddler-friendly, I usually scoop out a portion before adding the gochujang sauce. You can drizzle a bit of soy sauce or sesame oil instead for a milder flavor.
Why This Recipe Works
- One-pot cooking with minimal cleanup
- Balanced meal with carbs, protein, and vegetables
- Full of Korean-inspired flavors
- Customizable for both adults and kids
- Great option for postpartum or busy weeknights
Storage & Reheat
Leftovers store well in the fridge for up to 3 days. Reheat in the microwave or steam and top with a fresh egg to revive it.
More Easy Rice Cooker Meals You’ll Love
Rice Cooker Bibimbap
Ingredients
For Rice and Toppings:
- 1 cup short grain rice
- 3/4 cup water
- 1/2 lb ground beef or thinly sliced beef
- 3 teaspoons soy sauce
- 1 teaspoon honey
- 1/2 cup carrots julienned or shredded
- 1/2 cup shiitake mushrooms sliced
- 1/2 cup zucchini julienned
- 1 handful spinach
- Fried egg for topping and mixing
- sesame seeds for garnish
Bibimbap Sauce:
- 2 tablespoons gochujang
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 teaspoon light soy sauce
- 1 clove garlic minced
- 2 teaspoons brown sugar
Instructions
- Add 1 cup of short grain rice and 3/4 cup water to your rice cooker.
- In a small bowl, combine the beef with 3 teaspoons soy sauce and 1 teaspoon honey. Let it sit while you prepare the vegetables.
- Place the marinated beef on top of the rice, then add the shiitake mushrooms and carrots. Do not stir. Close the lid and cook using your rice cooker’s regular white rice setting.
- When the rice finishes cooking, open the lid and add spinach and zucchini on top. Close the lid again and let it steam for 5 to 8 minutes, until the zucchini is slightly softened.
- While the vegetables steam, mix together gochujang, mirin, light soy sauce, garlic, sesame oil, and brown sugar in a bowl.
- Mix everything together gently and drizzle the gochujang sauce over each serving. Add a fried egg or sprinkle with sesame seeds if desired.
