Bibimbap (korean Rice With Mixed Vegetables)

Ingredients

• Servings: 4
• 1 english cucumber, cut into matchsticks
• 1/4 cup gochujang (korean hot pepper paste)
• 1 bunch fresh spinach, cut into thin strips
• 1 tablespoon soy sauce
• 1 teaspoon olive oil
• 2 carrots, cut into matchsticks
• 1 clove garlic, minced
• 1 pinch red pepper flakes
• 1 pound thinly-sliced beef top round steak
• 1 teaspoon olive oil
• 4 large eggs
• 4 cups cooked white rice
• 4 teaspoons toasted sesame oil, divided
• 1 teaspoon sesame seeds
• 2 teaspoons gochujang (korean hot pepper paste), divided (optional)

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
• bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
• heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
• brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. in a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
• to assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. place 1 egg atop each serving. drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.