Rice Cooker Bibimbap

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Add minced garlic in a bowl along with soy sauce, honey, and oyster sauce. Mix sauce well and add the thinly sliced beef. Marinate the beef for about 10 minutes.
  • 2 clove garlic, minced (6 g)
  • 4 tsp soy sauce (20 g)
  • 1 tsp honey (7 g)
  • 1 tsp oyster sauce (6 g)
  • 1 lb beef, sliced (454 g)
• Step 2
  To your rice cooker pot, add short grain rice (or whichever rice you prefer), water, sliced carrots and mushrooms. Mix together and add your marinated beef and black pepper on top.
  • 1 cup rice (180 g)
  • 3/4 cup water (180 g)
  • 1/2 carrot, julienne cut (50 g)
  • 3 shiitake mushrooms, sliced (30 g)
  • 1/4 tsp black pepper (1 g)
• Step 3
  Place pot in rice cooker and run the rice cooker. (If your rice cooker has different modes, use the cook setting that corresponds to the rice you used, e.g. if you used white rice, use the white rice setting)
• Step 4
  (Optional) To make the bibimbap sauce, add gochujang paste, soybean paste, and water. Set sauce aside.
  • 1 tbsp gochujang (18 g)
  • soybean paste (6 g)
    (optional)
  • 1 tbsp water (15 g)
• Step 5
  When the rice is done cooking, add the spinach and bean sprouts quickly and close. Let the rice cooker naturally steam for 2 minutes and open the lid. Mix everything together.
  • spinach, handful (30 g)
  • bean sprout, handful (30 g)
• Step 6
  (Optional) Fry sunny side eggs on a pan and place on top of the rice. Garnish with a teaspoon of sesame oil, bibimbap sauce, and sesame seeds. Mix your sauce with your rice and enjoy!
  • 1 egg, fried (50 g)
• Step 7
  Garnish with a teaspoon of sesame oil, bibimbap sauce, and sesame seeds. Mix your sauce with your rice and enjoy!
  • 1 tbsp sesame oil (14 g)
  • 1 tbsp sesame seed, toasted (9 g)

Per serving