Slow Cooker Korean Beef Bibimbap Bowls
About this Recipe
An easy bibimbap recipe with the slow cooker! This also makes enough to save for another day -- cook once, eat twice!
Ingredients
15m
Prep
6h
Cook
4
Servings
About this Recipe
An easy bibimbap recipe with the slow cooker! This also makes enough to save for another day -- cook once, eat twice!
Ingredients
Preparation
Step 1
Season beef with salt and pepper.
Step 2
Heat oil in large skillet and sear meat for 2-4 minutes per side, until it has a nice crust and then add to a 6 quart slow cooker.
Step 3
Stir together soy sauce, honey, sriracha, garlic, and ginger. Pout over meat and cook on low for 6-8 hours until it shreds easily. Taste and season with additional salt if desired.
Step 4
Prepare rice according to package instructions and set aside for serving.
Step 5
Heat sesame oil in nonstick pan over medium heat. Add spinach and cook just until wilted – about a minute or two. Place spinach in a bowl, sprinkle with a pinch of salt and set aside.
Step 6
When rice is done cooking, heat the same pan over medium heat and add 2 tablespoons of the olive oil to pan. When hot, add all of the rice to the pan, spreading it out and patting it down with a spoon. Leave rice undisturbed and cook for 5 minutes (until a golden crust begins to form on the bottom) and then remove from heat.
Step 7
While rice is cooking – heat remaining oil in nonstick pan and crack eggs into pan. Lower heat to low and cook until whites are set – about 5-6 minutes. Flip over and cook to desired doneness – about 15 seconds to a minute.
Step 8
Construct your dinner bowls. Start with rice, top with beef, spinach, fried egg, kimchi and any other desired toppings such as sesame seeds or green onions.