Easy Rice Cooker Beef Bibimbap with Korean Soybean Paste Stew

This Korean-inspired bibimbap insane..it’s made right in the rice cooker, so there’s no need to prepare everything separately. It’s topped with seasoned beef tartare, a fresh egg yolk, and a spicy-sweet gochujang sauce. Serve it with a warm bowl of doenjang jjigae for a comforting meal at home.. the dish that you really missed

Ingredients

For the rice cooker bibimbap:

• 2 packs pre-washed premium Yeoju rice
• 335 ml water
• Beef
• Carrot, sliced or julienned
• Your favorite mushrooms
• Myung In dried seasoned namul vegetable cubes

For the beef tartare (Yukhoe):

• 250 g beef
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 3/4 tablespoon minced garlic
• 1 tablespoon chopped green onion
• Black pepper, to taste
• 1 teaspoon sesame seeds
• 1 egg yolk

For the bibimbap sauce:

• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon sesame oil
• 1/2 tablespoon sugar
• 1/2 tablespoon vinegar
• 1 tablespoon soy sauce
• 1 tablespoon water
• Sesame seeds

For the tofu konjac noodle doenjang jjigae:

• 1 pack Rarasfarm tofu konjac noodles
• 4 packs SINGSONG doenjang jjigae mix
• 2 1/2 cups water

Instructions

1. Cook the bibimbap: Put the rice and water into your rice cooker. Add the beef, carrots, mushrooms, and seasoned namul cubes on top. Close the lid and cook using the regular white rice setting.
2. Season the beef tartare: Cut the beef into thin strips or small pieces. Add the sesame oil, sugar, soy sauce, garlic, green onion, black pepper, and sesame seeds. Mix everything together, cover, and keep refrigerated until serving.
3. Prepare the sauce: In a small bowl, combine the gochujang, sesame oil, sugar, vinegar, soy sauce, water, and sesame seeds. Stir until the sauce is smooth and well mixed.
4. Cook the doenjang jjigae: Add the tofu konjac noodles, doenjang jjigae mix, and water to a saucepan. Bring to a boil, then let it simmer for a few minutes until hot.
5. Finish and serve: Once the rice cooker has finished cooking, bring the pot to the table. Add the seasoned beef tartare on top, place the egg yolk in the center, and drizzle with as much bibimbap sauce as you like.

Mix everything together before eating so the rice, vegetables, beef, and sauce combine. Enjoy with a warm bowl of doenjang jjigae on the side!

Food safety note: Yukhoe is traditionally made with raw beef. Use beef specifically handled for raw consumption from a trusted source, keep it refrigerated, and prepare it hygienically. Raw beef and egg carry food-safety risks; use cooked beef and a cooked egg yolk if preferred.