Rice Cooker Bibimbap
If you’ve ever craved the comfort of Korean bibimbap but didn’t want to deal with multiple pans and extra cleanup, this easy rice cooker bibimbap is about to be your new go-to weeknight meal. Everything cooks right in your rice cooker—rice, beef, and veggies—then it’s finished with a bold, flavorful gochujang sauce.
Servings 2 servings
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.