All magic of bibimbap, and your rice cooker does all of the work. Rice cooker bibimbap layers bulgogi marinated beef and vegetables right on top of short-grain rice, then cooks it all together in one pot so the beef juices soak into the rice as it steams. You finish it with a quick gochujang sauce, a fried egg, and sesame seeds, and dinner comes together with barely any active cooking.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
I love a real stone-bowl bibimbap, but nobody is frying five separate vegetables on a Tuesday. So I built this to cook everything in the rice cooker, adding the spinach at the end so it wilts without turning to mush. The marinade is super easy to make, you can even buy pre-marinated beef bulgogi in grocery stores.
My family loves Korean food and when we go to Korean restaurants, bibimbap is a must-order. If I want to add this in my weeknight rotation, it has to be somewhat easy to make. This one-pot version keeps all that authentic flavor while skipping the pile of pans.
Jump to:
How to make (VIDEO)
How to make (PICTURES)
- Step 1: Whisk garlic, gochujang, honey, mirin, soy sauce, sesame oil, and kosher salt, then toss in the thin beef and minced onion to marinate.
- Step 2: Julienne the carrot and bell pepper, measure the corn, and rinse the spinach, keeping the spinach separate.
- Step 3: Add the washed rice and water to the cooker, scatter carrot, pepper, and corn over it, then spread the marinated beef on top.
- Step 4: Cook on the normal white rice setting.
- Step 5: Adding the spinach in the last 10 minutes.
- Step 6: Serve topped with a fried egg, scallions, sesame seeds, and the gochujang sauce, then mix well.
What to serve
- A simple side of kimchi for tang and crunch.
- Miso soup or a light Korean soup to round out the meal.
- Steamed dumplings for a bigger spread.
- A quick smashed cucumber salad.
- Extra fried eggs for anyone who wants a double.
Similar recipes
Looking for other recipes like this? Try these:
Other recipes you need to check out
Hate ads?
Rice Cooker Bibimbap
Ingredients
Equipment
Method
- Whisk together the garlic, gochujang, honey, mirin, soy sauce, sesame oil, and kosher salt. Add the thin beef and minced onion and toss to coat. Set aside.1 clove garlic, 1 tablespoon gochujang, 1 tablespoon honey, 2 tablespoons mirin, 2 tablespoons soy sauce, 2 teaspoons toasted sesame oil, 1 teaspoon kosher salt, 10 ounces thinly sliced beef, ½ onion
- Julienne the carrot and bell pepper, measure the corn, and rinse the spinach, keeping the spinach separate.½ cup carrot, ½ cup bell pepper, ½ cup corn
- Add the washed rice and water to the rice cooker. Scatter the carrot, pepper, and corn over the rice, then spread the marinated beef and onion evenly on top.2 cups short-grain white rice, 1 ½ cups water
- Close the lid and cook on the normal white rice setting.
- Stir together the gochujang sauce ingredients and set aside for serving.2 tablespoon rice vinegar, 1 tablespoons gochujang, 1 tablespoon honey, 1 tablespoon sesame oil
- When about 10 minutes remain, lay the spinach on top and finish cooking until the cycle completes.2 cups fresh spinach
- Serve into bowls topped with a fried egg, scallions, sesame seeds, and gochujang sauce, then mix everything together before eating.fried eggs, green onion, toasted sesame seeds
Notes
- You can buy premarinated beef bulgogi
- Buy shabu shabu thinly sliced beef in costco to save time from slicing beef.
- Add the spinach only in the last 10 minutes so it wilts without overcooking.
- Store up to 4 days in the fridge
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platforms
Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Frequently Asked Questions for Rice Cooker Bibimbap
Can you make bibimbap in a rice cooker? Yes, bibimbap works beautifully in a rice cooker. You layer marinated beef and vegetables on top of the rice and cook it all together, so the rice absorbs the flavors while everything steams in one pot.
What kind of beef is best for bibimbap? Thinly sliced ribeye, flank, or boneless short rib is best because it cooks quickly and stays tender. Look for pre-sliced hot pot or shabu-shabu beef at Asian grocery stores to save time.
What can I use instead of gochujang? Gochujang is the signature flavor, but in a pinch you can mix sriracha with a little miso paste for a similar savory heat. It will not be identical, so use real gochujang whenever you can.
When do I add the spinach? Add the spinach in the last 10 minutes of the cooking cycle. This wilts it perfectly without overcooking it into mush, unlike the heartier veggies that cook the whole time.
Can I make rice cooker bibimbap vegetarian? Yes, swap the beef for firm tofu or extra mushrooms and use the same gochujang marinade. Everything else stays the same, and a fried egg on top keeps it satisfying.
Why is my rice mushy in bibimbap? Mushy rice usually comes from too much water or not draining the washed rice well. Stick to 2 cups short-grain rice to 1 ½ cups water and drain the rinsed rice before layering the beef and veg on top.
Leave a Reply