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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. 
Print Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

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! 
Servings: 3