Rice Cooker Kimchi & Spam Bibimbap

Steps

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1. 1
   Measure out 3 rice cups of jasmine rice, rinse thoroughly with water, and drain until completely dry.
   ▶ ≈0:47
2. 2
   Pour the rinsed rice into the rice cooker and add 3 tablespoons of gochujang.
   ▶ ≈1:01
3. 3
   Add 1 tablespoon of fish sauce (or soy sauce as substitute) to the rice cooker.
   ▶ ≈1:15
4. 4
   Add 250g of chopped kimchi and 2 tablespoons of sesame oil, then stir well to ensure all the rice is evenly coated with the gochujang.
   ▶ ≈1:28
5. 5
   Pour in 375ml of water (or 2.5 rice cups). The water amount is critical—not too much to avoid soggy rice, and not too little to avoid undercooked rice. Give it a light stir and push any rice from the sides down to the bottom.
   ▶ ≈2:01
6. 6
   Cut 250g of luncheon meat or spam into small cubes and scatter them evenly over the rice surface.
   ▶ ≈2:32
7. 7
   Close the rice cooker lid, select the rice cooking mode, and wait for the rice to finish cooking. Meanwhile, fry 2 sunny-side-up eggs separately.
   ▶ ≈2:49
8. 8
   Once the rice is cooked, open the lid and drizzle 2 tablespoons of sesame oil over the rice.
   ▶ ≈3:16
9. 9
   Place the cooked sunny-side-up eggs on top of the rice, break the yolk, and mix everything together with the rice until well combined.
   ▶ ≈3:23
10. 10
    Finally, sprinkle chopped spring onions over the finished bibimbap for garnish and serve.
    ▶ ≈3:58