Rice Cooker Bibimbap by Groovyfoodiess

Ingredients

• 1 cup short grain rice
• 1 cup shiitake mushroom dashi (or water)
• 5 shiitake mushrooms, rehydrated and sliced
• 1 medium carrot, thinly sliced
• 1/2 cup bean sprouts
• 1/2 cup spinach
• 225g (1/2 lb) steak, thinly sliced
• 1 tbsp soy sauce (for marinade)
• 1 tbsp oyster sauce (for marinade)
• 3 tsp sugar (for marinade)
• 1 tsp sesame oil (for marinade)
• 2 cloves garlic, finely minced (for marinade)
• 2 tbsp gochujang (for sauce)
• 1 tbsp sugar (for sauce)
• 1 tbsp sesame oil (for sauce)
• 1 tsp rice vinegar (for sauce)
• 1 clove garlic, minced (for sauce)
• 1 tsp sesame seeds (for sauce)

Instructions

1. Combine steak slices with soy sauce, oyster sauce, 3 tsp sugar, 1 tsp sesame oil, and 2 cloves of minced garlic in a bowl, marinating for 10 minutes.
2. Rinse the short grain rice and add to the rice cooker pot with 1 cup of mushroom dashi or water over medium heat until heated through, about 5 min.
3. Layer the sliced shiitake mushrooms, carrots, bean sprouts, spinach, and the marinated steak on top of the rice over medium heat until heated through, about 5 min.
4. Set the rice cooker to the standard white rice cycle and cook for approximately 30 minutes, or until the cycle completes.
5. Whisk together gochujang, 1 tbsp sugar, 1 tbsp sesame oil, rice vinegar, 1 clove minced garlic, and sesame seeds in a small bowl to make the sauce over medium heat until heated through, about 5 min.
6. Fluff the rice and vegetables together in the cooker or transfer to bowls, drizzling the prepared sauce over the top before serving over medium heat until heated through, about 5 min.