Rice Cooker Bibimbap
Rice Cooker Bibimbap
Ingredients
For the Rice Cooker
- 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 steak, about 1/2 pound, thinly 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
Optional Toppings
- 4 egg, fried
- 1/4 cup green onions, chopped
Instructions
- 1
Thinly slice the steak (about 1/2 pound) and place it in a medium bowl.
⏱️ 5 min
- 2
Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 3 teaspoons of sugar, 1 teaspoon of sesame oil, and 2 finely minced garlic cloves to the sliced steak. Mix thoroughly to coat the steak evenly. Set aside to marinate while preparing the vegetables.
⏱️ 5 min
- 3
Rehydrate the 5 dried shiitake mushrooms by pouring hot water over them in a small bowl. Let them soak for at least 15 minutes, then slice them. Reserve the mushroom broth for cooking the rice.
⏱️ 15 min
- 4
Peel and thinly slice the 1 carrot into julienne strips.
⏱️ 5 min
- 5
Wash 1 cup of short grain rice in the rice cooker pot approximately 3 times, rinsing and draining each time, until the water runs mostly clear.
⏱️ 5 min
- 6
Add the washed rice to the rice cooker pot. Pour 1 cup of the reserved shiitake mushroom broth (or water) into the pot with the rice.
⏱️ 2 min
- 7
Carefully layer the marinated steak slices on top of the rice. Add the rehydrated and sliced shiitake mushrooms and the thinly sliced carrots on top. Do NOT stir the rice and layered ingredients.
⏱️ 3 min
- 8
Place the pot into the rice cooker. Close the lid and cook on the "quick rice setting" or the appropriate setting for mixed rice. This typically takes 30-40 minutes.
⏱️ 35 min
- 9
While the rice is cooking, prepare the bibim sauce. In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 teaspoon of rice vinegar, 1 grated or finely minced garlic clove, and 1 teaspoon of sesame seeds. Mix well until smooth.
⏱️ 5 min
- 10
Once the rice cooker is done cooking (after about 30 to 40 minutes), open the lid. Add 1/2 cup of spinach and 1/2 cup of bean sprouts on top of the cooked ingredients. Close the lid again and allow to steam for another 5 minutes to gently cook the softer vegetables.
⏱️ 5 min
- 11
Open the rice cooker. If desired, fry 4 eggs and chop green onions for optional toppings. Add these toppings to the rice cooker. Pour a generous amount of the prepared bibim sauce over everything.
⏱️ 5 min
- 12
Mix all the ingredients in the rice cooker pot thoroughly before serving. Enjoy your homemade rice cooker bibimbap!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Bibimbap
For the Rice Cooker
- 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 steak, about 1/2 pound, thinly 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
Optional Toppings
- 4 egg, fried
- 1/4 cup green onions, chopped
Instructions
- 1
Thinly slice the steak (about 1/2 pound) and place it in a medium bowl.
⏱️ 5 min - 2
Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 3 teaspoons of sugar, 1 teaspoon of sesame oil, and 2 finely minced garlic cloves to the sliced steak. Mix thoroughly to coat the steak evenly. Set aside to marinate while preparing the vegetables.
⏱️ 5 min - 3
Rehydrate the 5 dried shiitake mushrooms by pouring hot water over them in a small bowl. Let them soak for at least 15 minutes, then slice them. Reserve the mushroom broth for cooking the rice.
⏱️ 15 min - 4
Peel and thinly slice the 1 carrot into julienne strips.
⏱️ 5 min - 5
Wash 1 cup of short grain rice in the rice cooker pot approximately 3 times, rinsing and draining each time, until the water runs mostly clear.
⏱️ 5 min - 6
Add the washed rice to the rice cooker pot. Pour 1 cup of the reserved shiitake mushroom broth (or water) into the pot with the rice.
⏱️ 2 min - 7
Carefully layer the marinated steak slices on top of the rice. Add the rehydrated and sliced shiitake mushrooms and the thinly sliced carrots on top. Do NOT stir the rice and layered ingredients.
⏱️ 3 min - 8
Place the pot into the rice cooker. Close the lid and cook on the "quick rice setting" or the appropriate setting for mixed rice. This typically takes 30-40 minutes.
⏱️ 35 min - 9
While the rice is cooking, prepare the bibim sauce. In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 teaspoon of rice vinegar, 1 grated or finely minced garlic clove, and 1 teaspoon of sesame seeds. Mix well until smooth.
⏱️ 5 min - 10
Once the rice cooker is done cooking (after about 30 to 40 minutes), open the lid. Add 1/2 cup of spinach and 1/2 cup of bean sprouts on top of the cooked ingredients. Close the lid again and allow to steam for another 5 minutes to gently cook the softer vegetables.
⏱️ 5 min - 11
Open the rice cooker. If desired, fry 4 eggs and chop green onions for optional toppings. Add these toppings to the rice cooker. Pour a generous amount of the prepared bibim sauce over everything.
⏱️ 5 min - 12
Mix all the ingredients in the rice cooker pot thoroughly before serving. Enjoy your homemade rice cooker bibimbap!
⏱️ 2 min