Rice Cooker Chicken Bibimbap

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.

Rehydrate 5 dried shitake mushrooms in hot water for an hour, squeeze out the water, cut off the stem, and slice them.

Add the mushrooms to 500g diced chicken leg fillets with white pepper, lots of crushed garlic, 1 tablespoon soya sauce, and 1 teaspoon honey.

Wash 1 cup of rice until the water runs clear.

Add rice and 3/4 cup of water into the rice cooker.

Pour in the chicken and mushrooms mix, spreading it evenly.

Add one large carrot that's been peeled and sliced finely.

Press start on the rice cooker.

In the meantime, make a sauce with 1 tablespoon gochujang, 1 tablespoon sesame oil, 1 tablespoon soya sauce, and 1 tablespoon water.

When the rice cooker is done, quickly add a handful of spinach and bean sprouts, close the lid and wait for 5 minutes.

Mix everything well with the sauce then serve with a fried egg.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens