Rice Cooker Bibimbap with Marinated Steak

Ingredients

• 5 dried shiitake mushrooms (Soaked until rehydrated, reserving the soaking broth; slice before cooking.)
• 1 carrot (Thinly sliced.)
• 0.5 cup bean sprouts (Added near the end so they steam without becoming overly soft.)
• 0.5 cup spinach (Added near the end to steam.)
• 1 cup short-grain rice (Rinse three times before cooking.)
• 1 cup mushroom dashi or reserved shiitake soaking broth (Use plain water if mushroom broth is unavailable.)
• 0.5 lb steak (Thinly sliced; flank steak is recommended, but any suitable steak or protein may be used.)
• 1 tbsp soy sauce (For the steak marinade.)
• 1 tbsp oyster sauce (For the steak marinade.)
• 3 tsp sugar (For the steak marinade.)
• 1 tsp sesame oil (For the steak marinade.)
• 2 cloves garlic (Finely minced for the steak marinade.)
• 2 tbsp gochujang (For the bibim sauce.)
• 1 tbsp sugar (For the bibim sauce.)
• 1 tbsp sesame oil (For the bibim sauce.)
• 1 tsp rice vinegar (For the bibim sauce.)
• 1 clove garlic (Grated or finely minced for the bibim sauce.)
• 1 tsp sesame seeds (For the bibim sauce.)
• 2 egg (Fried eggs for serving; mentioned in the video transcript.)
• cooking oil (As needed to fry the eggs.)

Steps

1. 1

   Soak the dried shiitake mushrooms in warm water until fully rehydrated. Remove the mushrooms, reserve 1 cup of the soaking broth for the rice, and slice the mushrooms thinly.

2. 2

   Slice the steak very thinly against the grain. Place it in a bowl with the soy sauce, oyster sauce, 3 teaspoons sugar, 1 teaspoon sesame oil, and 2 finely minced garlic cloves. Toss thoroughly to coat and set aside to marinate while preparing the vegetables.

3. 3

   Thinly slice the carrot. Have the bean sprouts and spinach ready to add near the end of cooking.

4. 4

   Rinse the short-grain rice three times, draining well after the final rinse. Transfer it to the rice cooker pot.

5. 5

   Pour the reserved mushroom soaking broth into the rice cooker. If the broth is unavailable, use 1 cup water instead. Keep the rice level and do not stir in the toppings.

6. 6

   Layer the sliced shiitake mushrooms, carrot, and marinated steak over the rice. Arrange the ingredients on top without stirring them into the rice, so the rice cooks evenly underneath.

7. 7

   Close the rice cooker and select the quick-rice setting. Cook until the rice cooker indicates the cycle is complete, approximately 30 to 40 minutes. The rice should be tender and the steak cooked through.

8. 8

   While the rice cooks, combine the gochujang, 1 tablespoon sugar, 1 tablespoon sesame oil, rice vinegar, grated or finely minced garlic, and sesame seeds in a small bowl. Stir until smooth and glossy; adjust the consistency with a small splash of water if needed.

9. 9

   When the rice cooker finishes, add the bean sprouts and spinach over the cooked rice and steak. Close the lid again and let the vegetables steam for about 5 minutes, until the spinach wilts and the sprouts are tender-crisp.

10. 10

    While the vegetables steam, fry the eggs in a lightly oiled skillet to your preferred doneness, keeping the yolks runny if desired.

11. 11

    Gently fluff and mix the rice, steak, mushrooms, and vegetables in the rice cooker pot. Divide the bibimbap between bowls, top each serving with a fried egg, and spoon over plenty of bibim sauce.

Notes

The transcript recommends thinly sliced flank steak but says other proteins may be substituted. The rice cooker may use a quick-rice setting; cooking time can vary by appliance. Serve directly from the rice cooker pot or divide into bowls. Mix the rice thoroughly with the sauce and egg before eating.

Nutrition per serving

• main
• Korean-inspired
• rice cooker
• one-pot
• beef
• spicy
• high-protein
• weeknight meal