Rice Cooker Bibimbap Bowl

Ingredients

• 2 cup White rice (Short-grain or jasmine rice, rinsed until water runs clear)
• 2 cup Water (Adjust slightly based on your rice cooker's requirements)
• 0.5 lb Ground beef (Can substitute with thinly sliced pork belly or tofu)
• 1 Carrot (Julienned)
• 4 Shiitake mushrooms (Sliced)
• 1 cup Soybean sprouts (Fresh)
• 2 tbsp Gochujang (Korean red chili paste)
• 1 tbsp Soy sauce
• 1 tbsp Sesame oil (Plus extra for drizzling)
• 1 tbsp Sugar (Or honey)
• 1 clove Garlic (Minced)
• 1 cup Fresh spinach (Added at the end to wilt)

Steps

1. 1

   Rinse 2 cups of white rice in a bowl until the water runs clear. Drain the rice thoroughly and place it into the rice cooker inner pot.

2. 2

   Add 2 cups of water to the rice cooker pot. If you prefer a slightly firmer rice to compensate for the vegetable moisture, you can reduce the water by 1-2 tablespoons.

3. 3

   In a small mixing bowl, whisk together the gochujang, soy sauce, sesame oil, sugar, and minced garlic until the sauce is smooth and well combined.

4. 4

   Spread the ground beef evenly over the top of the rice. Arrange the julienned carrots, sliced shiitake mushrooms, and soybean sprouts in separate sections on top of the meat.

5. 5

   Pour the prepared sauce mixture over the vegetables and meat. Do not stir yet; let the sauce sit on top.

6. 6

   Close the rice cooker lid and select the standard 'White Rice' or 'Mixed Rice' setting. Let the cycle complete.

7. 7

   Once the cooking cycle is finished, open the lid and place the fresh spinach on top of the hot rice. Close the lid again and let it sit on the 'Keep Warm' setting for 2-3 minutes to allow the spinach to wilt from the residual steam.

8. 8

   Open the lid and use a rice paddle to thoroughly mix all the ingredients together, breaking up the ground beef and ensuring the sauce is evenly distributed throughout the rice.

9. 9

   Serve the bibimbap in bowls. Garnish with toasted sesame seeds and sliced green onions if desired.

Notes

For a more traditional feel, you can top each bowl with a fried egg (sunny side up) before serving. If you have a rice cooker with a 'scorched rice' or 'clay pot' setting, use it to get a crispy bottom similar to Dolsot Bibimbap.

Nutrition per serving

• main
• korean
• rice cooker
• one-pot
• easy
• spicy
• weeknight dinner