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!