Rainbow Rice Cooker Bibimbap

1.Rinse the jasmine rice under cold water until the water runs clear. Drain well.

2.In the rice cooker, combine the rinsed rice and 4 cups of water. Cook according to the rice cooker's instructions until fluffy and tender.

3.While the rice is cooking, prepare the vegetables. Heat a large skillet over medium heat and add 1 tablespoon of sesame oil.

4.Add the carrots, zucchini, and bell peppers to the skillet. Sauté for about 5-7 minutes until they are tender but still vibrant in color. Season with salt and pepper to taste. Remove from skillet and set aside.

5.In the same skillet, add the shiitake mushrooms and cook for about 3-4 minutes until they are soft. Add the baby spinach and cook until wilted. Season with salt and pepper. Remove from skillet and set aside.

6.In a separate pot, bring water to a boil and gently add the eggs. Boil for about 6-7 minutes for soft-boiled eggs. Remove and place in ice water to cool. Once cooled, peel and set aside.

7.Once the rice is cooked, fluff it with a fork and drizzle with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Mix well to combine.

8.To assemble the bibimbap, divide the rice into bowls. Arrange the sautéed vegetables on top of the rice in a rainbow pattern. Place a soft-boiled egg in the center of each bowl.

9.Drizzle with gochujang, sprinkle with sesame seeds, and garnish with chopped green onions. Serve immediately and mix everything together before eating.