Rice-cooker bibimbap

Ingredients

• 2 cup (400g) sushi rice1
• 1/2 tablespoon sesame oil
• 1 medium carrot (120g), cut into matchsticks
• 1 medium zucchini (120g), cut into matchsticks
• 250 gram minced (ground) beef
• 1 clove garlic, crushed
• 1 tablespoon light soy sauce
• 1 tablespoon caster (superfine) sugar
• 1 clove garlic, crushed, extra
• 1 cup (260g) kimchi, chopped
• 2 cup (500ml) boiling water
• 1/2 cup bean sprouts3 egg yolks
• 1/2 teaspoon sesame oil, extra

Method

• 1.Rinse rice under running water until water runs clear.
• 2.Set rice cooker to sauté or regular cook function. Add 2 teaspoons of the oil to cooker; cook carrot and zucchini, stirring, for 2 minutes or until slightly softened. Remove from cooker.
• 3.Heat another 2 teaspoons of oil in cooker; cook beef and garlic, stirring, for 5 minutes or until browned. Stir in sauce and sugar; remove from cooker, cover to keep warm.
• 4.Place another 2 teaspoons of the oil, rice, extra garlic, half of the kimchi and the boiling water in the cooker; stir to combine then close lid. Set to regular cook function.
• 5.In the last 5 minutes of the cooking time, top the kimchi mixture with zucchini, carrot, beef, bean sprouts and remaining kimchi, keeping each ingredient separate.
• 6.To serve, place the egg yolks into the centre of the bibimbap and stir to combine; drizzle with the extra oil.