The traditional method of making bibimbap involves sautéing each ingredient separately. That’s a lot of work…
This method makes the whole process SO much easier. You just throw everything into a rice cooker! You’ll still get all the flavors of bibimbap, but with a lot less effort.
Also, feel free to add whatever veggies you like! Below is a guide on when to add them for the best texture and flavor.
When to add your veggies
At the beginning – Tougher veggies that will hold up through the full rice cooker cycle:
- Dried shiitake mushrooms (rehydrated & sliced)
- Sliced onion
- Corn (frozen or canned)
- Sliced lotus root
- Diced sweet potato
- Diced kabocha squash
10 minutes before the rice cooker finishes – Veggies that need some cooking time, but not the full cycle:
- Frozen edamame
- Sliced napa cabbage
- Sliced bok choy
- Sliced zucchini
5 minutes before the rice cooker finishes (quick steam)Â – Fast-cooking veggies that will turn mushy if steamed too long:
- Baby spinach
- Bean sprouts
- Shredded carrot
- Sliced bell pepper
After the rice cooker finishes (no heat needed) – These are best added at the end:
- Sliced cucumber
- Shredded purple cabbage
- Pickled radish
- Kimchi
- Seaweed (nori or gim)
- Chopped scallions
Rice Cooker Chicken Bibimbap
The EASIEST way to make bibimbap
Ingredients
Instructions
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If using dried shiitake mushrooms: Place dried shiitake mushrooms in a bowl and cover with hot water. Soak for 20–30 minutes until fully rehydrated. Once the mushrooms are cool enough to handle, squeeze out the excess liquid and slice thinly. Reserve the soaking liquid.
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Wash and drain the rice directly in your rice cooker bowl. Add the water or mushroom soaking liquid. Place the chicken and mushrooms on top of the rice. Close the lid and press cook.
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5 minutes before the rice cooker finishes, add in your fast-cooking veggies, like spinach, bean sprouts, and shredded carrots. Close the lid and let them steam until the cycle completes.
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When the rice cooker is done, optionally arrange the veggies for the presentation. Top with an egg yolk (or fried egg), gochujang, and sesame oil, then bibim the bap!
Nutrition Facts
Nutrition Facts
Servings 2
Serving Size 1/2 recipe
- Amount Per Serving
- Calories 563kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 76g26%
- Dietary Fiber 5g20%
- Protein 31g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
