Rice Cooker One-Pot Korean Beef Bulgogi

Ingredients

• 10 oz thinly sliced eye of round beef (Shabu-shabu style)
• 0.667 tbsp honey
• 2 tsp garlic (Minced)
• 4 tbsp soy sauce
• 0.667 tbsp sesame oil
• 1 tsp black pepper
• 0.667 cup jasmine rice (Uncooked/raw; wash before using)
• 0.333 cup beef bone broth
• 1 yellow onion (Thinly sliced)
• 1 green onion (Thinly sliced; used as a topping)
• 1 tsp sesame seeds (Used as a topping)

Steps

1. 1

   Thinly slice the yellow onion and green onion. Keep the green onion aside for topping later.

2. 2

   Rinse the uncooked jasmine rice under cool water until the water runs mostly clear, then drain it well.

3. 3

   Place the thinly sliced beef in a bowl. Add the honey, minced garlic, soy sauce, sesame oil, and black pepper. Mix thoroughly so the beef is evenly coated.

4. 4

   Transfer the rinsed rice to the rice cooker. Add the beef bone broth and sliced yellow onion.

5. 5

   Add the seasoned beef to the rice cooker, spreading it over the rice and onions as evenly as possible. Close the lid and cook for 30 minutes, or until the rice is tender and the beef is fully cooked.

6. 6

   When the cooking cycle is complete, portion half of the beef and rice into each of two bowls. Top each serving with half of the sliced green onion and half of the sesame seeds, then serve hot.

Notes

The source lists macros per serving as 43 g protein, 65 g carbohydrates, 10 g fat, and 528 calories. Ensure the beef is fully cooked before serving; rice cooker cooking times can vary by appliance.

Nutrition per serving

• main
• high-protein
• low-calorie
• one-pot
• rice-cooker
• Korean-inspired
• beef
• meal-prep