Bibimbap
Recipe from Santos Loo
Bibimbap is well suited to the Our Place Rice Cooker once you understand how to layer ingredients and add them in stages. This one-pot version combines short-grain rice with thinly sliced beef, mushrooms, zucchini, carrots, spinach, and soybean sprouts, seasoned with gochujang, garlic, soy sauce, honey, and sesame oil. Finished with fried eggs and a punchy sauce, it’s a vibrant, satisfying meal made entirely in the rice cooker.
35 minutes
50 minutes
2
What You'll Need
Ingredients
For the beef and rice
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1 garlic clove, grated
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1 tablespoon gochujang
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1 tablespoon mirin
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1 tablespoon soy sauce
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1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
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½ teaspoon kosher salt
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6 ounces very thinly sliced beef (such as ribeye, flank, or boneless short rib)
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1 cup short-grain white rice, washed and drained
- ¾ cup water
For the vegetables
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1½ ounces soybean sprouts (about 1 cup)
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1½ ounces shiitake mushrooms (about 3 to 4), stems removed and thinly sliced
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2 ounces zucchini, thinly sliced into matchsticks (about ½ cup)
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2 ounces carrots, thinly sliced into matchsticks (about 1 medium carrot)
- 2 ounces fresh spinach leaves
For the bibimbap sauce
- 1 garlic clove, grated
- 2 tablespoons gochujang
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
Suggested toppings
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Fried eggs
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Thinly sliced scallions
- Toasted sesame seeds
Directions
Step 1
Marinate the beef:
In a medium bowl, whisk together the garlic, gochujang, mirin, soy sauce, sesame oil, sugar, and salt. Add the beef and toss to coat evenly. Set aside while you prepare the vegetables.
Step 2
Prepare the vegetables:
Bring a quart of water to a boil in the Mini Perfect Pot. Add the soybean sprouts and blanch for two minutes to mellow their flavor. Drain and rinse under cold water; set aside. Prepare the remaining vegetables as listed, keeping each separate. The mushrooms, zucchini, and carrots will cook with the rice and beef. The spinach will be added later, as it requires less cooking time.
Step 3
Cook the rice:
Add the rice and water to the Rice Cooker pot. Spread the marinated beef evenly over the rice. Arrange the mushrooms, zucchini, and carrots in separate sections on top of the beef. Set the rice cooker to CUSTOM for 50 minutes. When 10 minutes remain, add the spinach on top and continue cooking until the cycle is complete.
Step 4
While the bibimbap cooks, whisk together all the sauce ingredients in a small bowl. Set aside.
Step 5
When the cooking cycle is complete, add the reserved bean sprouts and gently stir to combine all components. Serve topped with fried eggs, scallions, sesame seeds, and bibimbap sauce.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
