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Clean recipe · okonomikitchen.com

Rice Cooker Bibimbap

This Rice Cooker Bibimbap is a quick and easy way to enjoy the classic Korean dish with minimal effort. Cook fluffy rice, perfectly steamed veggies, and flavorful protein all in one pot—no stovetop needed! Topped with a fried egg and spicy gochujang sauce, this one-pot bibimbap is perfect for busy weeknights or meal prep.

Original recipe: okonomikitchen.com

Yield:
2 servings
Prep:
15 min
Cook:
40 min
Total:
55 min
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Rice Cooker Bibimbap

Ingredients

  1. 250 g thinly sliced beef (ribeye, sirloin or chuck)
  2. 1 tbsp gochujang
  3. 3 tbsp yakiniku sauce
  4. 2 tsp minced garlic
  5. 1 tbsp gochujang
  6. 1 1/2 tbsp soy sauce
  7. 1 tbsp honey or brown sugar
  8. 1 tbsp mirin
  9. 1–2 tsp gochugaru (adjust to taste)
  10. 2 tsp (10 g) minced garlic
  11. 1 tsp (5 g) minced ginger
  12. 1 cup (150 g) short grain rice (using rice cooker cup)
  13. 2/3 cup (150 ml) water
  14. 2–3 tsp dashida or chicken stock powder
  15. 1/2 (60 g) carrot, peeled and thinly sliced
  16. 3/4 cup (80 g) bean sprouts
  17. 3 (80 g) rehydrated dried shiitake mushrooms
  18. 1/2 (60 g) zucchini
  19. 2 cups (60 g) spinach
  20. 2 stalks green onions (or 40 g chives), chopped
  21. 1 tbsp sesame oil
  22. 1–2 tbsp toasted sesame seeds
  23. 1 fried egg per serving
  24. 2 tbsp gochujang
  25. 2 tsp sesame oil
  26. 2–3 tsp sugar (to taste)
  27. 1-2 tsp water
  28. 1 tsp soy sauce
  29. 1 tsp rice vinegar
  30. 1 tsp minced garlic

Instructions

  1. Rinse the rice thoroughly to remove excess starch. Soak in water while preparing the other ingredients.
  2. In a bowl, mix the beef (or chosen meat) with the ingredients for your selected marinade. Set aside to marinate.
  3. Peel and thinly slice the carrots. Slice the rehydrated shiitake mushrooms. Slice the zucchini in half and then slice into moon shapes. Thinly slice the green onion or slice the chives about 1 inch in length.
  4. Drain the rice well and place it in the rice cooker pot. Add 150 ml of water and dasida (beef broth powder). If you have a scale, weigh the rice and residual water and add water until it reaches 300 grams. Scatter the carrots, bean sprouts, and mushrooms evenly over the rice. You may also add the spinach, zucchini and green onion/chives now but they do get very soft and discolour. Place the marinated meat on top. Cook using the regular white rice setting.
  5. Once the rice finishes cooking, quickly add the zucchini, spinach and on top and close the lid for 3 minutes to steam.
  6. Mix together the ingredients for the bibimbap sauce in a small bowl. Adjust sugar and spice levels to taste.
  7. Open the lid, add the chopped green onions or chives and sesame oil, and gently mix everything together. Scoop into bowls and top with a fried egg, if desired. Drizzle with bibimbap sauce and garnish with toasted sesame seeds. Enjoy!