One-Pot Japanese-Style Bibimbap

Ingredients

• 2 cup white rice (rinsed)
• 1 tbsp yakiniku sauce
• 1.5 tsp chicken bouillon (powder or granules)
• 1 tbsp gochujang (Korean chili paste)
• 2 tsp sesame oil (toasted)
• 200 g thinly sliced beef
• carrots (sliced into matchsticks)
• 0.25 lb spinach (boiled in water and drained)
• 200 g bean sprouts
• 400 ml water
• 2 egg (fried, for topping)

Steps

1. 1

   Place 2 cups of rinsed white rice into the inner pot of a rice cooker.

2. 2

   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.

3. 3

   Layer 200 grams of thinly sliced beef, sliced carrots, and 200 grams of bean sprouts over the rice.

4. 4

   Pour 400 ml of water into the pot.

5. 5

   Close the rice cooker and set it to the standard white rice cycle.

6. 6

   While the rice cooks, boil the spinach in water until wilted, then drain and set aside.

7. 7

   Once the rice cooker finishes, open the lid and add the cooked spinach to the pot.

8. 8

   Mix everything together thoroughly so the sauce and ingredients are evenly distributed.

9. 9

   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 per serving

• main
• one-pot
• rice cooker
• easy
• beef
• korean-inspired
• japanese-style
• weeknight dinner