Rice Cooker Bibimbap

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• Step 1

  First, prepare the beef. In a medium bowl, combine the thinly sliced beef with soy sauce, minced garlic, honey, and sesame oil. Mix well and set aside to marinate while you prepare the other ingredients.

  • 2 tbsp soy sauce (30 g)
  • 2 clove garlic, minced (6 g)
  • 2 tsp honey (14 g)
  • 1 tsp sesame oil (4 g)
• Step 2

  Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the corresponding amount of water to your rice cooker.

  • 1.5 cup rice, rinsed (270 g)
  • 1.5 cup water (360 g)
• Step 3

  Layer the julienned carrots and zucchini evenly over the rice. Spread the marinated beef on top of the vegetables. Sprinkle with black pepper. Do not stir.

  • 1 medium carrot, julienned (70 g)
  • 1 small zucchini, julienned (100 g)
  • 1/4 tsp black pepper (0.50 g)
• Step 4

  While the rice is cooking, prepare the bibimbap sauce. In a small bowl, whisk together the gochujang, sesame oil, honey, rice vinegar, and water until smooth. Set aside.

  • 2 tbsp gochujang (36 g)
  • 2 tsp sesame oil (8 g)
  • 1 tsp honey, or sugar (7 g)
  • 1 tsp rice vinegar (5 g)
  • 1 tbsp water (15 g)
• Step 5

  When the rice cooker finishes, immediately open the lid, add the handfuls of spinach and bean sprouts on top of the cooked ingredients, and quickly close the lid. Let everything steam for 3-5 minutes.

  • 2 handful spinach, large (60 g)
  • 2 handful bean sprout, large (60 g)
• Step 6

  As the rice finishes cooking, fry the eggs. Heat a small amount of neutral oil in a non-stick skillet over medium heat. Crack the eggs into the pan and cook for 2-3 minutes, until the whites are set but the yolks remain runny.

  • 1 tbsp neutral oil, for frying eggs (14 g)
  • 2 eggs, fried sunny-side up (100 g)
• Step 7

  Garnish with the fried egg, sesame oil, and sesame seeds and bibimbap sauce. Mix your sauce with your rice and enjoy!

  • 1 tbsp sesame seed, toasted (9 g)
  • 1 tsp sesame oil, for drizzling (4 g)