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One Pot Bibimbap

One Pot Bibimbap

Bibimbap has a reputation for being a weekend-project dinner, with every vegetable cooked separately and a sink full of pans to show for it. This rice cooker version quietly ignores all of that. The vegetables steam right on top of the rice while it cooks, so the machine does almost everything while you get on with your evening. The magic is in the bibimbap sauce, a punchy mix of gochujang, sesame oil and rice vinegar balanced with Natvia Natural Sweetener instead of the usual sugar or honey. Drizzle it over the finished bowl, add a fried egg with a runny yolk, and mix the whole thing until every grain of rice is coated. It is a proper one-appliance dinner for two that tastes like far more effort than it took. Keep a batch of the sauce in the fridge and you will find excuses to use it.

Prep Time: 15 mins

Cook Time: 30 mins

Servings: 2

Ingredients:

BASE

  • 1 cup short grain or jasmine rice
  • 1 cup water
  • 5 dried shiitake mushrooms, soaked for at least 1 hour and sliced
  • 1 carrot, thinly sliced
  • ½ cup bean sprouts
  • ½ cup spinach

BIBIMBAP SAUCE

  • 2 tbsp gochujang
  • 2 tsp Natvia Natural Sweetener
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 garlic clove, minced, or ½ tsp garlic powder
  • 1 tsp sesame seeds

TO SERVE

  • 2 eggs, fried sunny side up
  • Roasted seaweed, torn or cut into strips
  • Roasted sesame seeds

Methods:

  1. Soak the dried shiitake in water for at least 1 hour, then slice.
  2. Stir the bibimbap sauce ingredients together in a small bowl until the sweetener dissolves. Set aside.
  3. Add the rice and water to the rice cooker, then layer the shiitake, carrot, bean sprouts and spinach on top.
  4. Cook on the standard white rice setting.
  5. While the rice finishes, fry the eggs sunny side up.
  6. Divide the bibimbap between two bowls, drizzle over the bibimbap sauce, top each with a fried egg and scatter over the seaweed and sesame seeds. Mix everything together before eating.
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