Rice Cooker Bibimbap
Rice Cooker Bibimbap
Ingredients
For the Rice Cooker
- 4 cups cooked brown rice
- 1 carrot, peeled and shredded
- 1 cup cabbage, shredded
- 2 cups fresh spinach
- 1 cup bean sprouts
- 1/2 pound beef, thinly sliced, such as short rib
- 1/4 teaspoon black pepper, freshly ground
- 2 eggs
For Assembly and Garnish
- 1 cup lettuce, chopped
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Add the cooked brown rice to the bottom of your rice cooker pot.
⏱️ 1 min
- 2
Layer the shredded carrot, shredded cabbage, fresh spinach, and bean sprouts over the rice.
⏱️ 3 min
- 3
Place the thinly sliced beef on top of the vegetables and season with freshly ground black pepper.
⏱️ 2 min
- 4
Place a metal steaming rack on top of all the ingredients in the rice cooker pot. Set a heat-safe plate on the steaming rack.
⏱️ 1 min
- 5
Carefully crack the two eggs onto the plate on the steaming rack. Close the rice cooker lid.
⏱️ 1 min
- 6
Set the rice cooker to cook for 15 minutes. (Use a 'steam' or 'quick cook' setting if available, or simply let it run for 15 minutes if it's a basic model).
⏱️ 15 min
- 7
Once the rice cooker finishes, carefully remove the perfectly poached eggs from the steaming rack and set them aside.
⏱️ 1 min
- 8
Remove the steaming rack from the pot. Add the chopped lettuce, gochujang, and sesame oil directly into the pot with the cooked rice, beef, and vegetables.
⏱️ 2 min
- 9
Thoroughly mix all the ingredients in the pot with a wooden spoon until well combined.
⏱️ 2 min
- 10
Carefully place the two poached eggs on top of the mixed rice. Sprinkle with toasted sesame seeds.
⏱️ 1 min
- 11
Serve immediately. Break the runny egg yolks and mix them into the rice with chopsticks just before eating to create a creamy sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Bibimbap
Ingredients
For the Rice Cooker
- 4 cups cooked brown rice
- 1 carrot, peeled and shredded
- 1 cup cabbage, shredded
- 2 cups fresh spinach
- 1 cup bean sprouts
- 1/2 pound beef, thinly sliced, such as short rib
- 1/4 teaspoon black pepper, freshly ground
- 2 eggs
For Assembly and Garnish
- 1 cup lettuce, chopped
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Add the cooked brown rice to the bottom of your rice cooker pot.
⏱️ 1 min - 2
Layer the shredded carrot, shredded cabbage, fresh spinach, and bean sprouts over the rice.
⏱️ 3 min - 3
Place the thinly sliced beef on top of the vegetables and season with freshly ground black pepper.
⏱️ 2 min - 4
Place a metal steaming rack on top of all the ingredients in the rice cooker pot. Set a heat-safe plate on the steaming rack.
⏱️ 1 min - 5
Carefully crack the two eggs onto the plate on the steaming rack. Close the rice cooker lid.
⏱️ 1 min - 6
Set the rice cooker to cook for 15 minutes. (Use a 'steam' or 'quick cook' setting if available, or simply let it run for 15 minutes if it's a basic model).
⏱️ 15 min - 7
Once the rice cooker finishes, carefully remove the perfectly poached eggs from the steaming rack and set them aside.
⏱️ 1 min - 8
Remove the steaming rack from the pot. Add the chopped lettuce, gochujang, and sesame oil directly into the pot with the cooked rice, beef, and vegetables.
⏱️ 2 min - 9
Thoroughly mix all the ingredients in the pot with a wooden spoon until well combined.
⏱️ 2 min - 10
Carefully place the two poached eggs on top of the mixed rice. Sprinkle with toasted sesame seeds.
⏱️ 1 min - 11
Serve immediately. Break the runny egg yolks and mix them into the rice with chopsticks just before eating to create a creamy sauce.
⏱️ 1 min