A colourful mix of rice, meat and veggies, this is the Korean bibimbap in rush mode. Don’t forget to top it up with the egg. It adds a creamy richness that binds everything together.
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Ingredients
Method
1.Rinse rice under running water until water runs clear.
2.Set rice cooker to sauté or regular cook function. Add 2 teaspoons of the oil to cooker; cook carrot and zucchini, stirring, for 2 minutes or until slightly softened. Remove from cooker.
3.Heat another 2 teaspoons of oil in cooker; cook beef and garlic, stirring, for 5 minutes or until browned. Stir in sauce and sugar; remove from cooker, cover to keep warm.
4.Place another 2 teaspoons of the oil, rice, extra garlic, half of the kimchi and the boiling water in the cooker; stir to combine then close lid. Set to regular cook function.
5.In the last 5 minutes of the cooking time, top the kimchi mixture with zucchini, carrot, beef, bean sprouts and remaining kimchi, keeping each ingredient separate.
6.To serve, place the egg yolks into the centre of the bibimbap and stir to combine; drizzle with the extra oil.
Kimchi is a spicy fermented cabbage used in Korean cooking and as a condiment; it is available from Asian food stores and some delis. Bibimbap is a popular every-day Korean dish of rice, topped with vegetables, meat and a raw egg; it is designed to be mixed together at the last moment to combine all the flavours. Our recipe is speedily made in a rice cooker.
Note
