Bibimbap (Korean Rice With Mixed Vegetables)

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 English cucumber, cut into matchsticks

¼ cup gochujang (Korean hot pepper paste)

1 bunch fresh spinach, cut into thin strips

1 tablespoon soy sauce

2 teaspoons olive oil, divided

2 carrots, cut into matchsticks

1 clove garlic, minced

1 pinch red pepper flakes

1 pound thinly-sliced beef top round steak

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

Directions

Stir together cucumber pieces and gochujang paste in a bowl; set aside.

Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until 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 in soy sauce.

Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.

Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.

Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.

Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.

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 sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Nutrition

• Calories: 569 kcal
• Total Fat: 19 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 243 mg
• Sodium: 574 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 35 g