Ricecooker Recipe

Chicken and rice cook together in the rice cooker, then get a soy-mirin egg mixture poured over for a second quick cook — no stovetop needed.

Whole eggplants steam on top of the rice as it cooks, then get pan-seared and glazed in soy sauce, cooking wine, and agave syrup — no extra pot needed until the glaze.

A whole eggplant steams right in the rice, then gets peeled, coated in curry egg, and pan-fried into a golden omelet, with a quick potato and egg salad on the side.

Mashed tofu and cabbage cook right in the rice cooker, then flip out into a golden pancake — no flour, no flipping in a pan, just a rice cooker and a plate.

A full shabu-shabu-style spread cooked mostly in one pot, finished with sungnyung from the scorched rice at the bottom.

Folded with cheese and topped with eggs, all cooked under pressure.

Indonesian fried rice with shrimp and a runny steamed egg, all in one pot.

Honestly, this is as simple as breakfast gets: cold rice, a can of spicy tuna, and cabbage — that’s really the whole recipe. Dump everything in, press one button, and it’s basically done. This one’s become a house favorite. The cabbage steams down soft and just slightly sweet right in the rice, canned spicy tuna brings the savory kick, and a just-set egg on top finishes it with a golden, runny center. A drizzle of sesame oil, a spoonful of mayo, a scatter of seaweed flakes — that’s really all it takes. Ten minutes in the rice cooker, one bowl, and it’s gone before he’s even fully awake.

Rice, beef, and vegetables all cook together in one pot, finished with a gochujang sauce.

The fillings steam right alongside the rice in the rice cooker, then get rolled into two kimbap.