Rice Cooker Bibimbap
Rice Cooker Bibimbap
Ingredients
For the Rice Cooker
- 2 cups short-grain rice
- 2 1/2 cups water, or as needed for rice
- 1 teaspoon beef bouillon, or anchovy bouillon
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
- 1 cup zucchini, chopped
- 1/2 cup radish, chopped (white root vegetable)
- 2 cups spinach
- 1 cup bean sprouts
For Serving and Garnish
- 1/4 cup gochujang, or to taste
- 2 tablespoons sesame oil, or to taste
- 4 eggs, fried, optional
- 1 teaspoon sesame seeds, for garnish
Optional Meat Preparation
- 1/2 pound meat, sliced or ground
- 1 clove garlic, minced
- 1 tablespoon soy sauce
Instructions
- 1
If using meat, stir-fry it first. Heat a pan over medium heat, add the meat, minced garlic, and soy sauce. Cook until the meat is browned and cooked through. Set aside.
⏱️ 5 min
- 2
Wash the short-grain rice thoroughly under cold running water until the water runs clear. Add the washed rice to the rice cooker pot.
⏱️ 3 min
- 3
Add 2 1/2 cups of water to the rice cooker pot, or adjust according to your rice cooker's instructions for the appropriate water level for the rice. Stir in the beef or anchovy bouillon to season the water.
⏱️ 2 min
- 4
Add the chopped carrots, sliced mushrooms, chopped zucchini, and chopped radish directly into the rice cooker pot with the rice and water. If you prepared meat, mix the cooked meat into the rice and vegetables at this stage. Place the pot into the rice cooker and turn it on to cook the rice.
⏱️ 5 min
- 5
Once the rice cooker begins its cooking cycle, place the spinach and bean sprouts into a steaming basket. Carefully place the steaming basket on top of the cooking rice inside the rice cooker. Close the lid.
⏱️ 2 min
- 6
While the rice and vegetables are cooking, fry the eggs separately in a pan if desired. Heat a small amount of oil in a pan over medium heat and fry each egg to your preferred doneness, typically sunny-side up.
⏱️ 8 min
- 7
Once the rice cooker finishes its cycle and switches to 'keep warm' or turns off, carefully open the lid. Remove the steaming basket containing the cooked spinach and bean sprouts.
⏱️ 1 min
- 8
Add the steamed spinach and bean sprouts to the cooked rice and vegetables in the rice cooker pot. Add a generous amount of gochujang and drizzle sesame oil over the ingredients.
⏱️ 2 min
- 9
Mix all the ingredients thoroughly in the rice cooker pot until well combined. Taste and adjust gochujang or sesame oil as needed.
⏱️ 2 min
- 10
Transfer the mixed bibimbap into individual serving bowls. Top each serving with a fried egg (if using) and garnish with sesame seeds before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Bibimbap
For the Rice Cooker
- 2 cups short-grain rice
- 2 1/2 cups water, or as needed for rice
- 1 teaspoon beef bouillon, or anchovy bouillon
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
- 1 cup zucchini, chopped
- 1/2 cup radish, chopped (white root vegetable)
- 2 cups spinach
- 1 cup bean sprouts
For Serving and Garnish
- 1/4 cup gochujang, or to taste
- 2 tablespoons sesame oil, or to taste
- 4 eggs, fried, optional
- 1 teaspoon sesame seeds, for garnish
Optional Meat Preparation
- 1/2 pound meat, sliced or ground
- 1 clove garlic, minced
- 1 tablespoon soy sauce
Instructions
- 1
If using meat, stir-fry it first. Heat a pan over medium heat, add the meat, minced garlic, and soy sauce. Cook until the meat is browned and cooked through. Set aside.
⏱️ 5 min - 2
Wash the short-grain rice thoroughly under cold running water until the water runs clear. Add the washed rice to the rice cooker pot.
⏱️ 3 min - 3
Add 2 1/2 cups of water to the rice cooker pot, or adjust according to your rice cooker's instructions for the appropriate water level for the rice. Stir in the beef or anchovy bouillon to season the water.
⏱️ 2 min - 4
Add the chopped carrots, sliced mushrooms, chopped zucchini, and chopped radish directly into the rice cooker pot with the rice and water. If you prepared meat, mix the cooked meat into the rice and vegetables at this stage. Place the pot into the rice cooker and turn it on to cook the rice.
⏱️ 5 min - 5
Once the rice cooker begins its cooking cycle, place the spinach and bean sprouts into a steaming basket. Carefully place the steaming basket on top of the cooking rice inside the rice cooker. Close the lid.
⏱️ 2 min - 6
While the rice and vegetables are cooking, fry the eggs separately in a pan if desired. Heat a small amount of oil in a pan over medium heat and fry each egg to your preferred doneness, typically sunny-side up.
⏱️ 8 min - 7
Once the rice cooker finishes its cycle and switches to 'keep warm' or turns off, carefully open the lid. Remove the steaming basket containing the cooked spinach and bean sprouts.
⏱️ 1 min - 8
Add the steamed spinach and bean sprouts to the cooked rice and vegetables in the rice cooker pot. Add a generous amount of gochujang and drizzle sesame oil over the ingredients.
⏱️ 2 min - 9
Mix all the ingredients thoroughly in the rice cooker pot until well combined. Taste and adjust gochujang or sesame oil as needed.
⏱️ 2 min - 10
Transfer the mixed bibimbap into individual serving bowls. Top each serving with a fried egg (if using) and garnish with sesame seeds before serving.
⏱️ 3 min