Bibimbap

Ingredients

• 1 garlic clove, grated
• 1 tablespoon gochujang
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 6 ounces very thinly sliced beef (such as ribeye, flank, or boneless short rib)
• 1 cup short-grain white rice, washed and drained
• 3/4 cup water
• 1 1/2 ounces soybean sprouts (about 1 cup)
• 1 1/2 ounces shiitake mushrooms (about 3 to 4), stems removed and thinly sliced
• 2 ounces zucchini, thinly sliced into matchsticks (about 1/2 cup)
• 2 ounces carrots, thinly sliced into matchsticks (about 1 medium carrot)
• 2 ounces fresh spinach leaves
• 1 garlic clove, grated
• 2 tablespoons gochujang
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• Fried eggs
• Thinly sliced scallions
• Toasted sesame seeds

Instructions

1. 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.

2. 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.

3. 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.

4. 4

   Whisk together all the sauce ingredients: While the bibimbap cooks, whisk together all the sauce ingredients in a small bowl. Set aside.

5. 5

   Add the reserved bean sprouts: 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.