Loading...

Add 2 cups of rice to the pot of a rice cooker. Rinse the rice if desired, then drain.

To the rice in the rice cooker pot, add 4 tablespoons of Yakiniku sauce.

Next, add 1 1/2 teaspoons of chicken bouillon.

Add 1 tablespoon of Gochujang.

Then, add 2 teaspoons of sesame oil.

Add 200 grams of thin sliced beef to the pot, spreading it evenly over the rice and sauces.

Add the julienned carrots on top of the beef.

Add 200 grams of bean sprouts to the pot.

Pour in 400 ml of water. If your rice cooker has specific markings for 2 cups of rice, use that line instead.

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.

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.

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.

Add the previously boiled and drained spinach to the cooked rice mixture in the pot.

Using a rice paddle, mix all the ingredients thoroughly until everything is well combined and the flavors are distributed.

Scoop the cooked Bibimbap mixture into individual serving bowls.

In a small pan, fry one egg per serving to your desired doneness (a sunny-side-up egg is traditional for Bibimbap).

Top each serving of Bibimbap with a freshly fried egg. Serve immediately.


Add 2 cups of rice to the pot of a rice cooker. Rinse the rice if desired, then drain.

To the rice in the rice cooker pot, add 4 tablespoons of Yakiniku sauce.

Next, add 1 1/2 teaspoons of chicken bouillon.

Add 1 tablespoon of Gochujang.

Then, add 2 teaspoons of sesame oil.

Add 200 grams of thin sliced beef to the pot, spreading it evenly over the rice and sauces.

Add the julienned carrots on top of the beef.

Add 200 grams of bean sprouts to the pot.

Pour in 400 ml of water. If your rice cooker has specific markings for 2 cups of rice, use that line instead.

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.

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.

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.

Add the previously boiled and drained spinach to the cooked rice mixture in the pot.

Using a rice paddle, mix all the ingredients thoroughly until everything is well combined and the flavors are distributed.

Scoop the cooked Bibimbap mixture into individual serving bowls.

In a small pan, fry one egg per serving to your desired doneness (a sunny-side-up egg is traditional for Bibimbap).

Top each serving of Bibimbap with a freshly fried egg. Serve immediately.
