Easy Rice Cooker Bibimbap (vegan, gluten-free)
This super easy rice cooker bibimbap is a shortcut way to enjoy traditional bibimbap and makes for a quick weeknight meal. It’s healthy, flavorful, and so delicious. I love a good one pot meal that is effortless, yet packed with flavor.
I’ve been loving rice cooker meals lately because they are easy and don’t take a lot of time to prep. As a busy mom, it’s been a life saver. Bibimbap is my favorite food and to have this shortcut method has been amazing. The spicy gochujang sauce is delicious and full of flavor.
This rice cooker meal is a dump it and forget about it kind of meal. It’s loaded with veggies and tofu, making it a healthy and nourishing lunch or dinner. You only need less than 10 minutes of prep time and the rice cooker will do the rest!
If you make this easy rice cooker bibimbap, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!
Easy Rice Cooker Bibimbap (vegan, gluten-free)
Ingredients
- 1 cup rice, rinsed well and drained (I used jasmine)
- 1 cup water
- heaping 1/2 cup mushrooms, diced
- 1/2 cup zucchini, diced
- 1 carrot julienned (about 1/2 cup)
- 1 cup diced super firm tofu
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 large handful of spinach
- 1/4 cup kimchi
sauce
- 1 1/2 Tbsp gochujang (make sure it’s GF if needed)
- 2 tsp soy sauce (if GF, use tamari)
- 1 tsp rice vinegar
- 2 tsp pure maple syrup
- 1 Tbsp sesame oil
- 1/2 Tbsp water
- 1 clove garlic, minced
Instructions
- Add all ingredients into the rice cooker except for the spinach, kimchi, and the sauce. Cook on white rice setting.
- While rice is cooking, make the sauce by combining all the ingredients in a small bowl. Mix until well combined.
- Once rice is done, open the lid and add the spinach. Close the lid and let it steam for 5 minutes. After it steams, open lid and add the sauce. Mix until everything is well combined. Add kimchi, furikake seasoning, and sesame seeds on top. Enjoy hot!
