Heat 1 tablespoon of oil in a medium-sized skillet over medium-high heat. Add beef and season with salt and pepper. Cook until browned.

Add the cooked beef and the juices into the rice cooker pot. Add rice and 3 cups of water. Give it a stir. Add the swiss chard. There is no need to mix in the chard. Click the rice cooker "on" as you would if you're cooking a pot of plain rice.

While you wait, prepare the yang nyum jang. In a small bowl, mix together the soy sauce, garlic, sesame oil, green onions, and sesame seeds. When you add the sesame seeds, crush fingerfuls of the seeds between your fingers as you add it to the bowl. And if you want a little heat, add the kochugaru. Mix thoroughly and set aside. This sauce can be made ahead of time and stored in the refrigerator until you're ready to eat.

Once the rice is done, toss the rice, beef, and chard with a rice paddle until thoroughly combined.

Serve in individual bowls. Add a spoonful (more if you'd like) of yang nyum jang to the rice and mix.