Bibimbap (Mixed Rice)

Ingredients (US measures):

• 93 grams rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
• 52 grams bean sprouts
• 2 large shiitake mushrooms, thinly sliced (substitute for any other type of mushroom)
• 113–170 grams ground beef, uncooked
• 1 1/2 tablespoon gochujang (adjust according to spice preference)
• 1 1/2 tablespoon soy sauce (plus more for drizzling at the end)
• 1/2 teaspoon honey
• 43 grams carrots, julienned
• 30 grams spinach
• 1 teaspoon toasted sesame oil
• Toasted sesame seeds, for garnish (optional)
• 1 egg, sunny-side up (optional)

Instructions

1. Begin by giving your rice a good rinse to clean it. Then pour it into the rice cooker, along with the appropriate amount of water. Be sure to follow the instructions for the correct water amount depending on the type of rice you are using. I used medium-grain rice, which requires 2 cups of water for every 1.5 cups of rice.
2. To the rice cooker, add your bean sprouts and shiitake mushrooms. It's traditional to place the vegetables in neat, separate sections around the bowl, creating a colorful presentation.
3. To a medium-sized bowl, add your ground beef, gochujang, soy sauce, and honey. Mix to combine and thoroughly coat the beef.
4. In the middle of the rice cooker, place your ground beef mixture right on top of the rice in the center. Turn on the rice cooker and cook for as long as you normally would when cooking rice (on my rice cooker, I just select the "Plain" rice button).
5. When the rice is done cooking, add your carrots and spinach to the rice cooker, placing it in separate piles along the edges.
6. Drizzle with sesame oil and garnish with sesame seeds. Serve with an egg on top and enjoy!