One-Pot Japanese-Style Bibimbap
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A simplified, rice-cooker version of the Korean classic, featuring thinly sliced beef, carrots, and bean sprouts cooked directly with the rice in a savory gochujang and yakiniku sauce base.
- Time
- 60 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place 2 cups of rinsed white rice into the inner pot of a rice cooker.
Add 1 tablespoon of yakiniku sauce, 1.5 teaspoons of chicken bouillon, 1 tablespoon of gochujang, and 2 teaspoons of sesame oil to the rice.
Layer 200 grams of thinly sliced beef, sliced carrots, and 200 grams of bean sprouts over the rice.
Pour 400 ml of water into the pot.
Close the rice cooker and set it to the standard white rice cycle.
While the rice cooks, boil the spinach in water until wilted, then drain and set aside.
Once the rice cooker finishes, open the lid and add the cooked spinach to the pot.
Mix everything together thoroughly so the sauce and ingredients are evenly distributed.
Serve in bowls topped with a fried egg.
Notes
The transcript mentions '400 liters of water', which is a clear verbal slip for 400 milliliters (ml) given the 2 cups of rice. This recipe uses the corrected 400 ml measurement.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1158
- Protein
- 44 g
- Carbs
- 170 g
- Fat
- 30 g
- Fiber
- 7 g
Where the calories come from
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