Ingredients:
2 cups of sushi rice (washed – water amount depends on your rice cooker but add 25% less water than your normal amount. So if you usually add 1 cup of water, add 3/4 cup of water as the vegetables + meat will release moisture as they cook)
1 lb of bulgogi
1 cup of mushrooms
1 cup of shredded carrots
2 cups of bean sprouts
1 cup (or more) baby spinach to be added in the last 2 minutes
optional: eggs
Bibimbap sauce:
3 tbsp gochujang (Korean pepper paste)
1.5 tbsp of sugar
2 tbsp sesame oil
1 tsp sesame seeds
1 tsp minced garlic
OR if you’re short on time, you can just add Gochujang and sesame oil straight to your Bibimbap!
Directions:
1. Wash your rice thoroughly (5-6 times) until your water is clear. Add 25% less water amount from your usual water amount to cook your rice.
2. Add mushrooms, carrots, bean sprouts, and marinated bulgogi meat and make sure your toppings don’t exceed the maximum line in the rice cooker.
3. Cook on your normal rice setting. When there is 2 minutes left on the rice cooker timer, open the lid, and add your spinach. Close the lid – the steam in the rice cooker will cook the spinach.
4. While the rice is going, make your bibimbap sauce by mixing all sauce ingredients together. If you don’t like your sauce to be too thick, you can add more sesame oil.
5. Optional: fry an egg for extra topping and protein.
6. Open the rice cooker and mix all ingredients together. Place them in bowls and top with fried eggs, bibimbap sauce, and 1 tbsp of sesame oil and enjoy!
