Easy Rice Cooker Bibimbap Recipe

chicken breast

🥗Healthier: tofu

💰Cheaper: ground chicken

Tofu is lower in calories and suitable for vegetarians.

gochujang

💰Cheaper: sriracha

Sriracha is more widely available and less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable alternative.

nori

💰Cheaper: seaweed snacks

Seaweed snacks are often cheaper and more accessible.

Prepare the gochujang sauce by mixing 120g gochujang, 45g sugar, 8g garlic, 45ml rice/cider vinegar, 22ml sesame oil, and 22ml soy sauce.

Soak 300g rice and 4g kombu (or 2g MSG) in water (350ml) while prepping other ingredients.

Chop 1-2 zucchini/cucumber and 1-2 carrots.

In a pot, bring hot water to a boil and add 300-400g bean sprouts.

Cook the bean sprouts until boiling again, then add 2-3 pinches of salt and a drizzle of sesame oil.

After cooking, let the bean sprouts cool; they taste better the next day, so consider making extra.

In a rice cooker, add the soaked rice and chicken (600g) with the gochujang sauce prepared earlier.

Set the rice cooker to cook for 40 minutes.

After cooking, keep warm for 10-15 minutes to allow the rice to evenly absorb moisture.

Serve with additional gochujang sauce (1-2 tbsp) and a sprinkle of salt (2-3 pinches).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens