Bibimbap In Rice Cooker

Sastojci

For the Beef & Marinade:

6–8 oz beef, thinly sliced (I used sirloin)

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp sugar

2 garlic cloves, minced

1/8 tsp black pepper

For the Rice Cooker:

1 cup uncooked rice

1 cup water

1/2 cup shredded carrots

1/2 zucchini, thinly sliced or julienned

1/2 cup bean sprouts

1/2 cup sliced shiitake mushrooms

1 cup spinach

1 fried egg (optional)

For the Gochujang Sauce:

2 tbsp gochujang

1 tbsp sesame oil

1 tbsp sugar

1 tsp rice vinegar

Upute

Marinate the Beef:

In a bowl, combine soy sauce, sesame oil, sugar, garlic, and black pepper. Add sliced beef and toss to coat. Let sit while you prepare the rice.

Prepare the Rice:

Add 1 cup of rice to your rice cooker. Rinse and drain well. Add 1 cup of water.

Add the Meat and Veggies:

On top of the rice, add the marinated beef, carrots, zucchini, bean sprouts, and shiitake mushrooms.

Turn on the rice cooker and cook as you would regular rice. (Use the standard white rice setting if your rice cooker has one.)

Add Spinach:

Once the rice is done, open the lid and add the spinach. Close the lid and let steam for another 5 minutes.

Optional Egg:

While the spinach steams, fry an egg if you’d like to add it on top.

Make the Gochujang Sauce:

Mix together gochujang, sesame oil, sugar, and rice vinegar until smooth.

Assemble & Serve:

Scoop the bibimbap into a bowl, top with the fried egg if using, and drizzle with gochujang sauce. Mix everything together before eating!