Steps

1. Julienne 80g carrot.
   🕒 02:59
2. Cut 160g beef into bite-sized pieces.
   🕒 04:30
3. Wash 2 rice cooker cups of rice.
   🕒 04:55
4. Add the washed 2 rice cooker cups of rice, 1 and 1/2 tbsp gochujang, 1 and 1/2 tbsp soy sauce, 4 tsp sugar, 2 and 1/2 tsp Dashida, and 10g grated garlic to the rice cooker, then add water slightly below the marked line.
   🕒 05:35
5. Mix everything well. 【Tip!】 It's important to mix thoroughly, as un-dissolved gochujang will result in uneven flavor.
   🕒 08:26
6. Place 100g bean sprouts, the cut 160g beef, 100g kimchi, and julienned 40g carrot on top in the rice cooker.
   🕒 09:39
7. Start cooking without soaking the rice. 【Tip!】 Cooking with about half of the rice cooker's maximum capacity reduces the chance of failure. Garlic chives will become mushy, so add them after cooking.
   🕒 10:13
8. Julienne 10g ginger.
   🕒 11:59
9. Heat 1 tbsp sesame oil in a pot, and lightly stir-fry the julienned 10g ginger until fragrant.
   🕒 12:18
10. Add the julienned 40g carrot and lightly stir-fry.
    🕒 12:50
11. Add 500cc water and bring to a boil.
    🕒 13:08
12. Add 2 tsp Chinese seasoning and mix. 【Tip!】 Since the main dish has a strong flavor, it's good to make the soup lightly seasoned.
    🕒 13:30
13. Add 5g dried wakame directly to the pot. 【Tip!】 Bean sprouts release water, which will adjust the saltiness.
    🕒 14:06
14. Add 4 dashes table pepper to 1 beaten egg and mix.
    🕒 15:03
15. Add 100g bean sprouts to the boiling soup. 【Tip!】 If you want to keep the bean sprouts crunchy, this is the best time to add them.
    🕒 16:11
16. After simmering the bean sprouts for 4-5 minutes, reduce heat to low and slowly pour in the beaten egg using a measuring cup or a container with a spout.
    🕒 17:17
17. Cook until the egg sets, then the wakame egg drop soup is complete.
    🕒 17:44
18. Add 50g garlic chives, cut in half, to the cooked bibimbap.
    🕒 21:17
19. Add 1 tbsp sesame oil and mix everything. 【Tip!】 Mixing the garlic chives with residual heat enhances their aroma, and adding sesame oil after cooking prevents its fragrance from dissipating.
    🕒 21:44
20. Serve the cooked bibimbap in a bowl.
    🕒 22:17
21. Garnish with sesame seeds to taste.
    🕒 22:32
22. Serve the wakame egg drop soup in a bowl to complete the meal. 【Tip!】 Freezing the cooked bibimbap immediately after it's done prevents odors from lingering in the rice cooker and makes it easy to enjoy anytime.
    🕒 23:37