RICE-COOKER BIBIMBAP

PREP + COOK TIME 35 MINUTES SERVES 4

Bibimbap is a popular everyday Korean dish of rice, topped with vegetables, meat and a raw egg, and mixed at the last moment to combine all the flavours. Our recipe is speedily made in a rice cooker.

2 cups (400g) sushi rice

1½ tablespoons sesame oil

1 medium carrot (120g), in matchsticks 1 medium zucchini (120g), cut into matchsticks

250g beef mince

1 clove garlic, crushed

1 tablespoon light soy sauce

1 teaspoon caster sugar

1 clove garlic, crushed, extra

1 cup (260g) kimchi, chopped

2 cups (500ml) boiling water

½ cup bean sprouts

3 egg yolks

½ teaspoon sesame oil, extra

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 the oil in cooker; cook beef and garlic, stirring, for 5 minutes or until browned. Stir in soy sauce and sugar; remove from cooker, cover to keep warm.

4 Place the remaining 2 teaspoons of oil, the rice, extra garlic, half 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 cooking, top kimchi mixture with carrot, zucchini, beef, sprouts and remaining kimchi, keeping each separate.

6 To serve, place the egg yolks into the centre of the bibimbap and stir to combine; drizzle with the extra oil.

RICE-COOKER BIBIMBAP

“Bibimbap is best made using sushi rice, a short-grain, slightly sweet sticky rice that maintains firmness after cooking. Find it at supermarkets.” Sophia Young, Style Director, AWW Cookbooks