Bibimbap
This easy one-pot bibimbap combines fluffy rice, marinated beef, and colorful veggies in a rice cooker for a quick, flavorful Korean-inspired meal.
Equipment
- Rice Cooker
- Cutting board & sharp knife
- Mixing bowls
- Wooden Spoon
Ingredients
- 1 cup short-grain white rice soaked and drained
- ¾ cup water
- ½ pound thinly sliced beef
- 3 shiitake mushrooms sliced
- ½ carrot 50 grams, julienned
- 2 garlic cloves minced
- 4 teaspoons soy sauce
- 1 teaspoon honey
- 1 teaspoon oyster sauce
- Salt and ¼ teaspoon black pepper
- Optional: 1–2 tablespoons sesame oil 1 tablespoon gochujang paste, 1 tablespoon toasted sesame seeds, 1 teaspoon soybean paste, 1 fried egg, assorted vegetables like zucchini, broccoli, or seaweed snacks
Instructions
- Marinate the beef: In a bowl, combine sliced beef with soy sauce, honey, oyster sauce, and minced garlic. Let sit for at least 15 minutes.
- Prepare the rice: In the rice cooker, add soaked and drained rice, ¾ cup water, and sliced shiitake mushrooms.
- Layer the toppings: Place the marinated beef and julienned carrots on top of the rice.
- Cook: Set the rice cooker to its regular white rice cooking mode and let it cook until done.
- Mix & garnish: Once done, fluff and mix gently, then top with sesame oil, gochujang, sesame seeds, and a fried egg if desired.
Notes
For extra flavor, add a spoonful of gochujang and drizzle with sesame oil before serving