Bibimbap (Rice Cooker Version)
Bibimbap (Rice Cooker Version)
Ingredients
- 2 cups rice
- 4 tablespoons yakiniku sauce
- 1 1/2 teaspoons chicken bouillon
- 1 tablespoon gochujang
- 2 teaspoons sesame oil
- 200 grams thin sliced beef
- 1 carrots, julienned
- 200 grams bean sprouts
- 400 ml water, or amount specified by rice cooker for 2 cups of rice
- 1/4 bunch spinach, boiled and drained
- 1 egg, for topping
Instructions
- 1
Add 2 cups of rice to the pot of a rice cooker. Rinse the rice if desired, then drain.
⏱️ 2 min
- 2
To the rice in the rice cooker pot, add 4 tablespoons of Yakiniku sauce.
⏱️ 1 min
- 3
Next, add 1 1/2 teaspoons of chicken bouillon.
⏱️ 1 min
- 4
Add 1 tablespoon of Gochujang.
⏱️ 1 min
- 5
Then, add 2 teaspoons of sesame oil.
⏱️ 1 min
- 6
Add 200 grams of thin sliced beef to the pot, spreading it evenly over the rice and sauces.
⏱️ 2 min
- 7
Add the julienned carrots on top of the beef.
⏱️ 1 min
- 8
Add 200 grams of bean sprouts to the pot.
⏱️ 1 min
- 9
Pour in 400 ml of water. If your rice cooker has specific markings for 2 cups of rice, use that line instead.
⏱️ 1 min
- 10
Close the rice cooker lid and cook the mixture using the standard white rice setting. This typically takes about 20-25 minutes of active cooking, followed by a resting period.
⏱️ 25 min
- 11
While the rice is cooking, bring a small pot of water to a boil. Add the 1/4 bunch of spinach and boil for 1-2 minutes until wilted. Drain thoroughly and set aside.
⏱️ 3 min•🌡️ 100
- 12
Once the rice cooker has finished cooking and has completed its resting cycle (usually 5-10 minutes), open the lid. The ingredients (beef, carrots, bean sprouts) will appear cooked and mixed with the rice.
⏱️ 1 min
- 13
Add the previously boiled and drained spinach to the cooked rice mixture in the pot.
⏱️ 1 min
- 14
Using a rice paddle, mix all the ingredients thoroughly until everything is well combined and the flavors are distributed.
⏱️ 2 min
- 15
Scoop the cooked Bibimbap mixture into individual serving bowls.
⏱️ 1 min
- 16
In a small pan, fry one egg per serving to your desired doneness (a sunny-side-up egg is traditional for Bibimbap).
⏱️ 3 min
- 17
Top each serving of Bibimbap with a freshly fried egg. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bibimbap (Rice Cooker Version)
- 2 cups rice
- 4 tablespoons yakiniku sauce
- 1 1/2 teaspoons chicken bouillon
- 1 tablespoon gochujang
- 2 teaspoons sesame oil
- 200 grams thin sliced beef
- 1 carrots, julienned
- 200 grams bean sprouts
- 400 ml water, or amount specified by rice cooker for 2 cups of rice
- 1/4 bunch spinach, boiled and drained
- 1 egg, for topping
Instructions
- 1
Add 2 cups of rice to the pot of a rice cooker. Rinse the rice if desired, then drain.
⏱️ 2 min - 2
To the rice in the rice cooker pot, add 4 tablespoons of Yakiniku sauce.
⏱️ 1 min - 3
Next, add 1 1/2 teaspoons of chicken bouillon.
⏱️ 1 min - 4
Add 1 tablespoon of Gochujang.
⏱️ 1 min - 5
Then, add 2 teaspoons of sesame oil.
⏱️ 1 min - 6
Add 200 grams of thin sliced beef to the pot, spreading it evenly over the rice and sauces.
⏱️ 2 min - 7
Add the julienned carrots on top of the beef.
⏱️ 1 min - 8
Add 200 grams of bean sprouts to the pot.
⏱️ 1 min - 9
Pour in 400 ml of water. If your rice cooker has specific markings for 2 cups of rice, use that line instead.
⏱️ 1 min - 10
Close the rice cooker lid and cook the mixture using the standard white rice setting. This typically takes about 20-25 minutes of active cooking, followed by a resting period.
⏱️ 25 min - 11
While the rice is cooking, bring a small pot of water to a boil. Add the 1/4 bunch of spinach and boil for 1-2 minutes until wilted. Drain thoroughly and set aside.
⏱️ 3 min•🌡️ 100 - 12
Once the rice cooker has finished cooking and has completed its resting cycle (usually 5-10 minutes), open the lid. The ingredients (beef, carrots, bean sprouts) will appear cooked and mixed with the rice.
⏱️ 1 min - 13
Add the previously boiled and drained spinach to the cooked rice mixture in the pot.
⏱️ 1 min - 14
Using a rice paddle, mix all the ingredients thoroughly until everything is well combined and the flavors are distributed.
⏱️ 2 min - 15
Scoop the cooked Bibimbap mixture into individual serving bowls.
⏱️ 1 min - 16
In a small pan, fry one egg per serving to your desired doneness (a sunny-side-up egg is traditional for Bibimbap).
⏱️ 3 min - 17
Top each serving of Bibimbap with a freshly fried egg. Serve immediately.
⏱️ 1 min