Rice Cooker Bibimbap
Rice Cooker Bibimbap
Ingredients
For the Bibimbap Base
- 5 shiitake mushrooms, soaked and sliced
- 1 carrot, thinly sliced
- 1/2 cup bean sprouts
- 1/2 cup spinach
- 1 cup short grain rice
- 1 cup mushroom dashi, or water
For the Steak Marinade
- 1/2 pound steak, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 3 teaspoons sugar
- 1 teaspoon sesame oil
- 2 garlic, finely minced
For the Bibim Sauce
- 2 tablespoons gochujang
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 garlic, grated or finely minced
- 1 teaspoon sesame seeds
For Serving
- 4 eggs, fried, as needed
- 2 tablespoons green onions, chopped, as needed
Instructions
- 1
Slice the steak thinly. In a bowl, combine the sliced steak with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 3 teaspoons sugar, 1 teaspoon sesame oil, and 2 finely minced garlic. Mix well to coat the steak and set aside to marinate.
⏱️ 5 min
- 2
Peel and thinly slice the carrot. Rehydrate the shiitake mushrooms by soaking them in hot water. Reserve the mushroom broth for cooking the rice.
⏱️ 10 min
- 3
Wash the short grain rice 3 times until the water runs clear. Place the washed rice into the rice cooker pot. Add 1 cup of the reserved shiitake mushroom broth (or water) to the rice.
⏱️ 5 min
- 4
Carefully layer the marinated steak on top of the rice. Then, layer the thinly sliced carrots and the soaked and sliced shiitake mushrooms on top. Do not stir the rice at this stage.
⏱️ 5 min
- 5
Close the rice cooker and cook on the 'quick rice setting' or 'Synchro-Cooking' setting, if available.
⏱️ 30 min
- 6
While the rice is cooking, prepare the bibim sauce. In a small bowl, combine 2 tablespoons gochujang, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, 1 grated or finely minced garlic, and 1 teaspoon sesame seeds. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 7
After the rice cooker has completed its cooking cycle (approximately 30 to 40 minutes), open the lid and add the spinach and bean sprouts on top of the cooked ingredients. Close the lid again and allow these vegetables to steam for another 5 minutes.
⏱️ 5 min
- 8
Once steamed, open the rice cooker. Fry eggs to your desired doneness. Add a fried egg (or two) on top of the mixed ingredients in the rice cooker. Sprinkle with chopped green onions. Pour a generous amount of the prepared bibim sauce over everything. Mix all the ingredients well directly in the rice cooker pot before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Bibimbap
For the Bibimbap Base
- 5 shiitake mushrooms, soaked and sliced
- 1 carrot, thinly sliced
- 1/2 cup bean sprouts
- 1/2 cup spinach
- 1 cup short grain rice
- 1 cup mushroom dashi, or water
For the Steak Marinade
- 1/2 pound steak, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 3 teaspoons sugar
- 1 teaspoon sesame oil
- 2 garlic, finely minced
For the Bibim Sauce
- 2 tablespoons gochujang
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 garlic, grated or finely minced
- 1 teaspoon sesame seeds
For Serving
- 4 eggs, fried, as needed
- 2 tablespoons green onions, chopped, as needed
Instructions
- 1
Slice the steak thinly. In a bowl, combine the sliced steak with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 3 teaspoons sugar, 1 teaspoon sesame oil, and 2 finely minced garlic. Mix well to coat the steak and set aside to marinate.
⏱️ 5 min - 2
Peel and thinly slice the carrot. Rehydrate the shiitake mushrooms by soaking them in hot water. Reserve the mushroom broth for cooking the rice.
⏱️ 10 min - 3
Wash the short grain rice 3 times until the water runs clear. Place the washed rice into the rice cooker pot. Add 1 cup of the reserved shiitake mushroom broth (or water) to the rice.
⏱️ 5 min - 4
Carefully layer the marinated steak on top of the rice. Then, layer the thinly sliced carrots and the soaked and sliced shiitake mushrooms on top. Do not stir the rice at this stage.
⏱️ 5 min - 5
Close the rice cooker and cook on the 'quick rice setting' or 'Synchro-Cooking' setting, if available.
⏱️ 30 min - 6
While the rice is cooking, prepare the bibim sauce. In a small bowl, combine 2 tablespoons gochujang, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, 1 grated or finely minced garlic, and 1 teaspoon sesame seeds. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 7
After the rice cooker has completed its cooking cycle (approximately 30 to 40 minutes), open the lid and add the spinach and bean sprouts on top of the cooked ingredients. Close the lid again and allow these vegetables to steam for another 5 minutes.
⏱️ 5 min - 8
Once steamed, open the rice cooker. Fry eggs to your desired doneness. Add a fried egg (or two) on top of the mixed ingredients in the rice cooker. Sprinkle with chopped green onions. Pour a generous amount of the prepared bibim sauce over everything. Mix all the ingredients well directly in the rice cooker pot before serving.
⏱️ 10 min