Rice Cooker Bibimbap

• 2 cups jasmine rice
• 300 g frozen beef hotpot rolls, thinly sliced beef
• 200 g store-bought bulgogi marinade
• 1 carrot, julienned
• 1 zucchini, julienned
• ½ large onion, finely sliced
• ½ bunch enoki mushrooms
• 150 g bean sprouts, about 1 big handful
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 4 eggs, optional, fried — to top

Method

1. 1

   Pour the bulgogi marinade straight into the bag (or a bowl) of beef hotpot rolls and turn to coat. Set aside to marinate while you prep everything else.

   Tip · Even 10 minutes of marinating makes a difference, but if you've got time, leave it while you julienne the veg.
2. 2

   Wash the rice until the water runs mostly clear, then add it to your rice cooker with the usual amount of water you'd normally use for 2 cups of rice.

3. 3

   Thinly julienne the carrot and zucchini into matchsticks, and finely slice the onion.

4. 4

   Pile the carrot, zucchini, onion, enoki mushrooms, bean sprouts, and marinated beef on top of the rice. You can arrange it in neat sections if you want it to look pretty, but it's not necessary — it all gets mixed at the end.

5. 5

   Close the lid and cook on your rice cooker's standard setting (we use 'white rice'). The rice steams the vegetables and cooks the beef through in one go.

   Tip · Different rice cookers vary — if your beef is in larger clumps, break it up so it steams evenly.
6. 6

   While it cooks, stir together the gochujang, soy sauce, and sesame oil in a small bowl (a 3:2:2 ratio) until smooth.

7. 7

   Once the cycle finishes, pour the gochujang sauce over the top and mix everything together thoroughly so the rice, beef, and veg are evenly coated.

8. 8

   Optional but highly recommended — top each bowl with a fried egg and let the runny yolk fold through. Serve hot, straight from the rice cooker.