Rice Cooker Bibimbap

Ingredients

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 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)

Sauce:

2 tbsp gochujang

1 tbsp sesame oil

1 tbsp sugar

1 tsp rice vinegar

Directions

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.

Cook:

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!