Rinse and drain the rice 5–7 times under cold water, until the water runs mostly clear.
2 cups short-grain white rice
Add the rice to the rice cooker pot and pour in the water, using about ¼ cup less than usual since the bean sprouts release moisture as they cook. I fill the water just until it slightly passes my third finger knuckle as a guide.
~1 1/4 cups water
Layer the soybean sprouts and mushrooms (if using) over the rice. Do not stir — keep the vegetables layered on top so they steam as the rice cooks.
1 1/2 - 2 cups soybean sprouts
Cook on the multigrain setting at high pressure. (I use a Cuckoo rice cooker for this.)
In a bowl, mix the ingredients for the sauce. Set it aside.
3 tbsp soy sauce, 1/2 - 1 tbsp Sugar, Korean plum syrup (maesil-cheong), or honey, 1 tsp cloves garlic, minced, 3 green onions, finely chopped, 1 tbsp gochugaru (Course Korean red pepper powder), 1 tsp Roasted sesame seeds, 1 tsp sesame oil
Next, drizzle a little cooking oil into a pan and let it heat for about a minute. Add the beef and break it up with a spatula, cooking until it’s fully crumbled and evenly browned.
1.5 lbs ground beef, salt and pepper to taste
Season with salt and pepper
Once the rice is finished cooking, gently fold the vegetables into the rice until everything is evenly combined.
Top the rice with the beef and spoon over the sauce. Mix everything together and enjoy!
