Bibimbap in the Instant Rice Cooker

I used the Instant Pot Rice Cooker & Steamer (12-cup/2.8 L) for this recipe, and it makes this Bibimbap completely foolproof.

For Bibimbap, sushi rice is the star. Its slightly sticky texture allows the rice to hold together without becoming mushy, making it perfect for mixing with all the vegetables, meat, and sauces. Using the right rice ensures every bite has that satisfying balance of texture and flavor. I got this from Market Kokoro.

Add the sushi rice to a bowl.

Rinse the sushi rice a few times in cold water until it runs mostly clear, this removes excess starch and ensures perfectly tender, slightly sticky rice for Bibimbap.

I used beef shin for this recipe because it was what I had on hand. It works fine when sliced thinly, but it can be a bit chewy. Better cuts for a tender result include sirloin, ribeye, or tenderloin, which cook quickly and stay soft in the rice cooker.

To the beef, add light soy sauce, sesame oil, rice vinegar or lemon juice, sugar or honey and the grated clove of garlic.

Mix well and marinate for 20-30 minutes.

For reference, this is the light soy sauce I use. I get it from Gorimas (not sure which other stores stock them) but this is my go to.

This is the rice vinegar that I use which can be found at Asian stores (not sure which specific store I got it from).

Next, I’m using exotic mushrooms from Woolworths, which includes shiitake, king oyster, and shimeji mushrooms. If you can’t find this mix, feel free to use any mushrooms you have available.

I only used ½ of the shimeji, 1 king oyster, and 2 shiitake mushrooms, roughly chopped. Try not to cut them too small as mushrooms shrink while cooking. I left the shimeji whole since they’re already quite small.

For the carrots, simply peel and rinse them. I’ve julienned mine but feel free to grate them if it’s easier.

Rinse and roughly chop the spinach so all of your veg is prepped and ready.

No Bibimbap is complete without Gochujang. This Korean fermented chili paste is what gives Bibimbap its signature bold flavour. It brings together heat, a touch of sweetness, deep umami, and a slight tang, creating a sauce that ties all the ingredients in the bowl together. Without it, Bibimbap would simply be a bowl of rice and toppings; gochujang is what gives the dish its authentic Korean character.

I then made the Bibimbap sauce. You may do this at the end or during the cooking time. To a bowl, add all the sauce ingredients (gochujang, sesame oil, light soy sauce, rice vinegar sugar or honey and water.

Mix together until well combined.

Now onto the cooking – add the rinsed sushi rice to the inner pot of the Instant Rice Cooker, followed by 1½ cups of water.

Spread the marinated beef over the rice. It may not look the most appealing at this stage, but trust the process – it all comes together beautifully once cooked.

Next, add the mushrooms over the beef, spreading them out in an even layer.

Finish with the carrots, spreading them evenly as the final layer on top.

Close the lid and press the menu select button.

It should select the White Rice program then press ‘Start’.

Unlike some cookers, this one doesn’t have a set timer because it adjusts and cooks the rice perfectly on its own. For this recipe, it took about 35 minutes to cook, then the timer counted down the final 5 minutes.

Your total cook time for Bibimbap will be 40 minutes. As soon as it’s done, it beeps and automatically switches to ‘Keep Warm’.

When you open the lid, you’ll be greeted with the most incredible aroma – the savoury beef, earthy mushrooms, and rice all perfectly cooked together.

Now add the spinach on top.

Close the lid again, and leave it for about 5 minutes without pressing any buttons. The residual heat and steam inside the cooker will gently wilt and cook the spinach.

While the spinach is gently cooking in the residual heat, go ahead and fry an egg – sunny side up works best for Bibimbap, as the runny yolk adds extra richness when mixed through the rice.

After about 5 minutes, open the lid.

You’ll see that the spinach has perfectly wilted from the steam in the cooker. It should be tender, vibrant, and ready to be mixed in.

Top everything with the fried egg.

Sprinkle over sesame seeds (I used a mix of white and black) and some chopped spring onions for freshness.

Finally, spoon over that Bibimbap sauce.

Before mixing everything together, take a moment to cut into the egg yolk. As the knife breaks through, the rich golden yolk slowly spills over.

Now give it a good mix, making sure the sauce, yolk, rice, and toppings are all combined. Every spoonful becomes packed with flavour, texture, and just the right amount of heat.

Once plated, you can always add an extra spoonful of Bibimbap sauce when serving if you like a little more kick.

If you have any leftovers, allow the Bibimbap to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days. When reheating, warm it gently in the microwave or a pan, and consider adding a fresh fried egg on top to bring it back to life.