Bibimbap in a Rice Cooker
Bibimbap, a beloved Korean dish, is traditionally known for its vibrant mix of vegetables, proteins, and rice, all topped with a flavorful gochujang sauce. While it’s often prepared using a variety of stovetop methods, making bibimbap in a rice cooker brings convenience without sacrificing the essence of this iconic meal. This simplified version still allows you to enjoy the satisfying combination of crispy rice, fresh vegetables, and savory toppings, but with fewer steps and less time at the stove.
To make bibimbap in a rice cooker, the process begins with cooking the rice and meat, the foundation of the dish. Short-grain white rice is ideal, but feel free to experiment with brown rice or even multigrain blends. As the rice and meat near completion, you can layer vegetables on top, such as spinach, carrots, bean sprouts, mushrooms, and zucchini, allowing them to steam together with the rice (depending on the vegetable, it may be cooked from the beginning). Some rice cookers even have a sauté or “crispy rice” function that mimics the crunchy base typically achieved in a stone pot.
Finish it off with a generous spoonful of gochujang, perhaps a little extra soy sauce, sesame oil, and a sprinkle of sesame seeds. In just one pot, you’ll have a satisfying, nutritious meal that captures the heart of bibimbap with minimal cleanup—perfect for busy weeknights or when you want a taste of Korea with ease.
Recommended Rice Cookers
There’s many types of rice out there, and it can be intimidating to know which kind to use for which dish. In Japanese cuisine, the most commonly used rice is short-grain white rice, often referred to as sushi rice. This type of rice is characterized by its plump, sticky grains that clump together when cooked, making it easy to pick up with chopsticks. Medium grain rice also works great, which is what I usually use. See my recs HERE.
While short-grain white rice is the most traditional, you can also experiment with other types of rice:
- Brown Rice: For a nuttier flavor and more fiber, brown rice can be a nutritious alternative. It has a chewier texture but pairs well with the robust flavors of the curry.
- Mixed Grains: Some people enjoy a mix of white rice and grains like barley or millet for added texture and nutritional benefits.
- Cauliflower Rice: For a low-carb option, cauliflower rice can be used. It won’t have the same sticky texture but can absorb the curry flavors well.
Key Features to Look For in a Rice Cooker:
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large or affordable of a rice cooker you need. The rice cookers range from about $20-200.
On that note… let’s get cooking!
Bibimbap in a Rice Cooker
- Total Time: 30 minutes
Description
Bibimbap made in a rice cooker offers a simplified, convenient way to enjoy the classic Korean dish by cooking the rice, steaming the vegetables, and combining them with protein and gochujang in one easy step.
Ingredients
- 1/2 cup rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
- Water
- 1/2 cup bean sprouts
- 2 large shiitake mushrooms, thinly sliced (substitute for any other type of mushroom)
- 4–6 oz ground beef, uncooked
- 1 1/2 tablespoons gochujang (adjust according to spice preference)
- 1 1/2 tablespoons soy sauce (plus more for drizzling at the end)
- 1/2 teaspoon honey
- 1/3 cup carrots, julienned
- 1 cup spinach
- 1 teaspoon sesame oil
- Sesame seeds, for garnish (optional)
- 1 egg, sunny-side up (optional)
Instructions
- Begin by giving your rice a good rinse to clean it. Then pour it into the rice cooker, along with the appropriate amount of water. Be sure to follow the instructions for the correct water amount depending on the type of rice you are using. I used medium-grain rice, which requires 2 cups of water for every 1.5 cups of rice.
- To the rice cooker, add your bean sprouts and shiitake mushrooms. It’s traditional to place the vegetables in neat, separate sections around the bowl, creating a colorful presentation.
- To a medium-sized bowl, add your ground beef, gochujang, soy sauce, and honey. Mix to combine and thoroughly coat the beef.
- In the middle of the rice cooker, place your ground beef mixture right on top of the rice in the center. Turn on the rice cooker and cook for as long as you normally would when cooking rice (on my rice cooker, I just select the “Plain” rice button.
- When the rice is done cooking, add your carrots and spinach to the rice cooker, placing it in separate piles along the edges.
- Drizzle with sesame oil and garnish with sesame seeds. Serve with an egg on top and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
2 responses to “Bibimbap in a Rice Cooker”
OH NO i poured too much water that the bibimbap becomes porridge :((((
Oh no! Hope you can try again!