Rice Cooker Bibimbap
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Rice Cooker Bibimbap

Bibimbap is a classic Korean dish traditionally made in a sizzling stone pot, but this version makes it convenient with just a rice cooker. It lacks the crispy edges of its stone pot counterpart, this method more than makes up for it with its sheer ease and accessibility. It's no wonder this recipe has become a standout favorite in the "one pot" genre, beloved for its simplicity and robust flavors. It's perfect for busy weeknights or when you're craving a nutritious, satisfying Korean meal with minimal fuss. Plus, it’s highly customizable, allowing you to use any ingredients that suit your taste. In other words, it's a great "leftovers" dish for cleaning out any ingredients that need using in your fridge.

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Cook time: 1 hr (Prep: 10 min)
Servings
Volume
Mass

Ingredients

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Beef Marinade

One Pot Rice

Add In Hot Cooked Rice

Bibimbap Sauce

Garnish

Directions

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  • 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)
  • 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)
  • 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)
    • (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)
    • 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)
    • (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)
    • 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)

    Nutrition Information

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    Per serving

    Nutrient
    Amount
    % DV
    Calories
    880 kcal
    44%
    Fat
    46 g
    59%
    Saturated fat
    16 g
    79%
    Trans fat
    2.5 g
    Fiber
    2.6 g
    9.2%
    Carbohydrates
    41 g
    15%
    Sugars
    8.3 g
    17%
    Protein
    69 g
    138%
    Sodium
    1,231 mg
    54%
    Cholesterol
    297 mg
    99%

    Total (2 servings)

    Nutrient
    Amount
    % DV
    Calories
    1,760 kcal
    88%
    Fat
    92 g
    118%
    Saturated fat
    32 g
    158%
    Trans fat
    5 g
    Fiber
    5.2 g
    18%
    Carbohydrates
    82 g
    30%
    Sugars
    17 g
    34%
    Protein
    138 g
    276%
    Sodium
    2,462 mg
    108%
    Cholesterol
    594 mg
    198%

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