Rice Cooker One Pot Korean Beef Bulgogi
Rice Cooker One Pot Korean Beef Bulgogi
Ingredients
For the Rice Cooker
- 1 pound eye of round beef, thinly sliced (shabushabu style)
- 1 1/3 tablespoons honey
- 4 teaspoons minced garlic
- 8 tablespoons soy sauce
- 1 1/3 tablespoons sesame oil
- 2 teaspoons black pepper
- 1 1/3 cups jasmine rice, uncooked/raw
- 2/3 cup beef bone broth
- 2 yellow onion
For the Toppings
- 2 green onion
- 2 teaspoons sesame seeds
Instructions
- 1
Thinly slice both the green onions and the yellow onions. Set aside the green onions for topping.
⏱️ 5 min
- 2
Wash the jasmine rice thoroughly under cold running water until the water runs clear.
⏱️ 2 min
- 3
In a medium-sized bowl, combine the thinly sliced beef, honey, minced garlic, soy sauce, sesame oil, and black pepper. Mix well to ensure the beef is evenly coated with the marinade.
⏱️ 5 min
- 4
Add the washed rice to your rice cooker pot. Pour in the beef bone broth, then add the sliced yellow onions. Finally, add the marinated beef mixture on top of the rice and onions.
⏱️ 3 min
- 5
Close the rice cooker lid and set it to cook for 30 minutes, or according to your rice cooker's standard white rice setting.
⏱️ 30 min
- 6
Once the rice cooker has finished its cycle and the bulgogi is cooked, carefully open the lid. Fluff the rice and beef mixture with a fork or rice paddle.
- 7
Serve the Korean Beef Bulgogi into bowls. Garnish each serving generously with the sliced green onions and a sprinkle of sesame seeds. Enjoy immediately.
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker One Pot Korean Beef Bulgogi
For the Rice Cooker
- 1 pound eye of round beef, thinly sliced (shabushabu style)
- 1 1/3 tablespoons honey
- 4 teaspoons minced garlic
- 8 tablespoons soy sauce
- 1 1/3 tablespoons sesame oil
- 2 teaspoons black pepper
- 1 1/3 cups jasmine rice, uncooked/raw
- 2/3 cup beef bone broth
- 2 yellow onion
For the Toppings
- 2 green onion
- 2 teaspoons sesame seeds
Instructions
- 1
Thinly slice both the green onions and the yellow onions. Set aside the green onions for topping.
⏱️ 5 min - 2
Wash the jasmine rice thoroughly under cold running water until the water runs clear.
⏱️ 2 min - 3
In a medium-sized bowl, combine the thinly sliced beef, honey, minced garlic, soy sauce, sesame oil, and black pepper. Mix well to ensure the beef is evenly coated with the marinade.
⏱️ 5 min - 4
Add the washed rice to your rice cooker pot. Pour in the beef bone broth, then add the sliced yellow onions. Finally, add the marinated beef mixture on top of the rice and onions.
⏱️ 3 min - 5
Close the rice cooker lid and set it to cook for 30 minutes, or according to your rice cooker's standard white rice setting.
⏱️ 30 min - 6
Once the rice cooker has finished its cycle and the bulgogi is cooked, carefully open the lid. Fluff the rice and beef mixture with a fork or rice paddle.
- 7
Serve the Korean Beef Bulgogi into bowls. Garnish each serving generously with the sliced green onions and a sprinkle of sesame seeds. Enjoy immediately.