Ingredients

• 4 rice cooker cups of rice - (uncooked Japanese rice, short grain)
• 4 rice cooker cups of water - Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.

For the bean sprouts

• 250g bean sprouts - boiled and drain
• 1/2 garlic clove - grated
• 1 tsp sesame oil
• 1/2 tsp dashida
• 1 tsp white sesame
• 1/2 tsp sugar
• dash of salt

For the carrot

• 1 carrot - julienne
• 1/2 tsp sugar
• 1/2 garlic clove - grated
• 1/2 tsp sesame oil
• dash of salt to taste
• dash of dashida (optional)

For the spinach

• 130g baby spinach or spinach - boil and drain (cut into bite sizes)
• 1/2 tsp soy sauce
• 1/2 garlic clove - grated
• 1/2 tsp sesame oil
• 1/2 tsp white sesame
• dash of sugar

For the daikon radish

• 100g daikon radish - julienne (soak in the salted water for 20 mins.) - drain well
• 1/4 tsp korean red pepper powder or chili pepper
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1/2 tsp white sesame
• 1/2 garlic clove - grated
• 1/4 tsp apple vinegar

For the beef

• 500g boneless beef, sirloin or any tender loin area - cut into thin strips
• 2 tbsp cooking sake or white cooking wine
• 1 1/2 tbsp sugar
• 1 tbsp sesame oil
• 1 garlic clove - grated
• 1 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 1 tsp dashida

For the bibimbap sauce

• 2 garlic cloves - grated
• 50g soy sauce
• 3 tbsp sugar
• 1 tbsp cooking sake or white wine
• 1/2 tbsp sesame oil
• 2 tsp white sesame
• 1/4 tsp dashida
• 2 tbsp gochujang - less or more as your taste
• 2 or 4 egg yolk