Don't have a hot stone bowl? No problem. Make bibimbap all in your rice cooker. This dish is done and delicious in less than an hour. You could serve this to guests and they would believe it took way longer and way more effort than it does.

Soak 1 cup of rice for 15 minutes and rinse well until the water runs clear. While the rice is soaking, julienne 2 carrots and 1 mini cucumber and slice the shiitake mushrooms. You could also use a frozen bag of mixed stir fry vegetables to cut prep down to zero.

Layer the carrots and shiitakes with a handful of mung bean sprouts and a couple large handfuls of spinach on top of the rice with chicken broth. Close and cook.

While the rice is cooking stir fry 1 lb of 90/10 ground beef and season with soy sauce, sesame oil, toasted sesame seeds, and garlic. Prepare an egg to your liking as well. Once the rice is done, mix everything together well and add the cucumbers and gochujang paste.

Serve in your favorite bowl with the ground beef and egg on top.