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Rice Cooker Bibimbap

Easy homemade bibimbap! Tender marinated beef, fresh veggies, and a fried egg over fluffy rice, all drizzled with spicy-sweet gochujang sauce.
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Ingredients

  • * 8 oz thinly sliced beef I used the one from Costco
  • * 1 carrot julienned
  • * ½ zucchini sliced
  • * Shiitake mushrooms sliced
  • * Fried Egg
  • * Spinach add in spinach when rice cooker has 5-7 minutes left
  • Beef Marinade:
  • * 1 tbsp soy sauce
  • * 1 tbsp sesame oil
  • * 1/2 tbsp mirin
  • * ½ tbsp honey
  • Gochujang Sauce:
  • * 2 tbsp gochujang
  • * 1 tbsp soy sauce
  • * ½ tbsp rice vinegar
  • * 1 tsp honey
  • * 1 tbsp water
  • * 1 clove garlic minced

Instructions

  • Julienne carrots. Slice zucchini and mushrooms.
  • In a bowl, combine soy sauce, sesame oil, mirin, and honey. Toss the beef in the marinade and let it sit for 15–20 minutes.
  • In another bowl, mix together gochujang, soy sauce, rice vinegar, honey, water, and minced garlic. Set aside.
  • Rinse 2 cups of rice and add it to a rice cooker. Layer the marinated beef on top, then add the carrots, mushrooms, and zucchini. Cook on the normal rice setting.
  • While the rice is cooking, fry an egg and set it aside.
  • In the last 5–7 minutes of cooking, add the spinach so it stays fresh and vibrant.
  • Once the rice and beef are done, top with the fried egg. Drizzle with gochujang sauce and mix everything together before serving.