Vermicular | Bibimbap


Tailored for: Musui–Kamado
Cooking Flow
60 min
Cooking Steps

[SCORCH] [4.0] 60 min


2 ½ rice cups (450 ml) plain white rice, rinsed

Beef Marinade
½ lb thinly-sliced beef (chuck or rib eye)
3 tablespoons soy sauce
2 teaspoons gochujang sauce (Korean red chili paste)
2 teaspoons honey
2 teaspoons sake
2 teaspoons sesame oil
1" piece fresh ginger, peeled, grated
1 clove garlic, grated
1 tablespoon white sesame seeds

1 ⅔ cup (400 ml) water

1 teaspoon gochujang sauce
1 teaspoon kosher salt
1 teaspoon sesame oil

1 ¾ cup (150 g) soybean sprouts
1 medium carrot (100 g), halved lengthwise and cut into 2" lengths
50 g garlic chives, cut into 2" lengths

Soft-boiled egg
or fried egg
Gochujang sauce

  1. Combine all ingredients for Beef Marinade. Marinate the beef for at least 30 minutes.

  2. Add rinsed rice into the pot after thoroughly draining. Add in water, gochujang sauce, salt and sesame oil; stir well. Then add bean sprouts, carrots, garlic chives and marinated beef together with the sauce on top.

  3. Cover and select [RICE COOKING] mode, [WHT], [SCORCH] and set the amount to [4.0] rice cups.

  4. Once rice cooking is complete, uncover and fluff the rice using a rice spatula. Top with soft-boiled egg, kimchi and gochujang sauce. Serve warm.

  • Using the scorched rice option allows you to enjoy delicious crispy rice on the bottom just like a bibimbap cooked in a stone pot.

  • Make sure to fluff the rice immediately after the rice is done.

  • Watch the recipe video.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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