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) - 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