Bibimbap (Korean Rice Bowl)

Ingredients (serves 4):
To Cook in the Rice Cooker:

2 cups (rice measuring cup) short or medium grain white rice
Water to fill to water level 2 for “WHITE RICE”

To Prepare Separately:

1 cup daikon radish, julienned
1/2 bunch spinach
2 cups bean sprouts
1 cup carrots, julienned
1 tsp. sugar
1 Tbsp. vinegar
1 tsp. soy sauce
2 tsp. dark sesame oil
1 tsp. salt
2 tsp. vegetable oil
8 oz. ground beef

Sauce:

1 clove garlic, minced
2 tsp. sugar
2 tsp. soy sauce
2 tsp. dark sesame oil

Toppings:

4 eggs
A handful crushed Korean dry seaweed
2 tsp. sesame seeds
Gochuchang (seasoned red pepper paste) to taste

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan.

2

Add water to the corresponding water level for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or the "WHITE RICE" setting.

3

While rice is cooking, prepare the toppings. Mix 1/4 tsp. salt, sugar and vinegar into daikon radish and set aside.

4

Blanch the spinach. Drain and cool with cold water and squeeze out water. Cut into 3 inch long segments, then dress with 1/4 tsp. salt, soy sauce and 1 tsp. sesame oil.

5

Blanch the bean sprouts. Drain and dress with 1/4 tsp. salt and 1 tsp. sesame oil.

6

In a frying pan, heat vegetable oil over medium heat and sauté carrots for one minute and add 1/4 tsp. salt. Set aside.

7

In a small bowl, combine all ingredients for sauce. Heat frying pan, sauté ground beef for 3 minutes, add the sauce and continue to cook until all the liquid is absorbed.

8

Fry four eggs sunny side up.

9

When rice completes cooking, place rice in individual serving bowls. Squeeze excess liquid from daikon radish. Arrange all prepared vegetables and beef radially on the rice.

10

Place one sunny side up egg in the center on top of each bowl. Top with crushed seaweed and sesame seeds. Serve with gochuchang on the side.