Rice Cooker Bibimbap (No Stove, No Mess)
I made this earlier this week and am currently craving for it now! This is such an easy one pot recipe + prep and clean up is minimal, you guys are going to love it! There are so many rice cooker bibimbap recipes out there, but honestly? Most people layer rice cooker meals all wrong! You’ll see why later:)
I’m all for a balanced meal and bibimbap is one of those rare dishes with a variety of vegetables + protein❤️ Everything goes in raw and the rice cooker does the work!
Why You’ll Love This Recipe
One pot = minimal cleanup, maximum efficiency
The chicken actually cooks well — not just steamed and sad
Veggies stay crisp, not soggy (but I guess it depends on which veggies you use)
Balanced, hearty, and satisfying without the stove
Great way to use up leftover veggies in the fridge
Prep Time: 10 minutes
Cook Time: 35–40 minutes (varies by rice cooker)
Serves: - (depends on the amount of ingredients you use)
Rice cookers I have at home & which I used for this recipe:
My go-to
Super affordable and light to wash
I used this for this recipe
Since I was making Japanese rice
Ingredients
Base:
Hokkaido rice (I used enough for 2–3 servings) - Link
Water (reduce by ~15–20% from usual amount / Veg & chicken will contribute to enough moisture)
400g chicken thigh, sliced
Veggies, sliced (I used carrots, mushrooms, Korean beansprouts - these provide great texture)
Chicken marinade:
½ tbsp sugar
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
To serve:
Fried egg (optional)
Drizzle of sesame oil
Seaweed
Method
Marinate the chicken
Combine chicken thigh slices with sugar, oyster sauce, soy sauce, and sesame oil. Set aside while you wash & prep the veggies and remember to wash your rice too!
Layer into rice cooker
Place the marinated chicken directly at the BOTTOM of the rice cooker pot. This gives the chicken a chance to brown and steep in its own marinade, instead of steaming at the top layer and the marinade drips into the rice, resulting in mush.
Add rinsed rice and layer the sliced vegetables without mixing! If you’re adding beansprouts, don’t add it in yet because they cook really fast.Add water
Now everyone enjoys their rice at home differently, so add 15-20% LESSER than how you are used to cooking plain rice.
Cook
Use your regular rice setting, I won’t encourage quick cook since I have not tested yet. About 6-8 minutes before it’s done, add in the beansprouts and let it finish cooking! (Note: From my experience with multiple rice cookers, the “time left” is never accurate. When it says 8 minutes it’s usually faster than that for mine, so this step will depend on your rice cooker)
Rest
Once done, let it sit for 5–10 minutes with the lid closed. This helps the rice finish steaming evenly. If you find that after resting the rice it still needs a little longer, continue to let it steam by closing the lid - adding some sprinkles of water into the rice cooker is fine too. If you realise your rice is a bit mushy after resting, open the lid to let it stand instead, this usually helps to dry out the pot slightly.Serve
Scoop into bowls and top with a fried egg (if using), gochujang, and a drizzle of sesame oil & seaweed! Mix and enjoy!~
Storage & FAQ
How long can I keep leftovers?
If your rice is perfectly textured, this should last well in the fridge for a couple of days. However, when I’ve tested this recipe with slightly softer rice, it did not microwave well due to the additional moisture & steam when reheating in the microwave.
Can I use frozen chicken?
Yes, but fully defrost and pat dry before marinating. Otherwise, it may release too much moisture and affect rice texture.
What rice works best?
Short- or medium-grain white rice is ideal. I used hokkaido rice and reduce the water slightly for better bite.
Does the gochujang I use matter?
To be honest, I am used to buying a specific one because I love the squeezy bottle. This is the link. I feel it is also already perfectly balanced to be used directly in my food while other gochujang may need additional seasoning.
Rice Cooker Bibimbap, No Stove!
If you've ever tried to make a one-pot meal in your rice cooker and ended up with soggy rice or sad-looking meat — this one will improve on that. Putting the chicken at the bottom gives it better flavour, the veggies stay crisp on top too, and you don’t even need to touch the stove:)
