Bibimbab

Ingredients

• •2 carrots
• •4 cups rice
• •6 eggs
• •1 cucumber
• •1 garlic clove
• •1 gochugaru
• •4 tbsp gochujang
• •1 tablespoon olive oil
• •4 tsp sesame oil
• •1 tsp sesame seeds
• •1 tbsp soy sauce
• •1 bunch spinach
• •1 lb sandwich steaks

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Method

From foodista.com — read the original

1. 1Cook rice according to package directions.
2. 2Cut vegetables into matchstick pieces and set aside for sauteing. 3.In a large non-stick pan/skillet, bring 2 cups water to a boil.
3. 3Add spinach and cook, stirring constantly until wilted; drain. When cool enough to handle, squeeze spinach dry into a ball. 4.Wipe out skillet; heat 1 tsp olive oil over medium-high.
4. 4Add carrots and cook until soft, 3 minutes.
5. 5Add garlic and cook until fragrant or semi-browned, 1 minute.
6. 6Add cucumber slices mixed with gochugaru (red pepper flakes).
7. 7Combine spinach and soy sauce; set aside until serving.
8. 8Add thinly sliced beef to non-stick pan and heat until browned. Wipe down with napkin.
9. 9Heat 1 tsp olive oil in non-stick pan over medium-high.
10. 10Add eggs and cook until whites are set and yolks are still runny, about 5 minutes. 7.Divide rice among four bowls; top with vegetables and eggs.
11. 11Drizzle each with sesame oil, sprinkle with sesame seeds.
12. 12Top with gochujang (red pepper paste) or Sriracha sauce as substitute.*Bibimbab and its main ingredients (usually rice and vegetables) can be chosen at one's preference.
13. 13This is the main reason why bibimbab is so appealing; it suits vegetarians, dieters, health-conscience eaters, and even meat-lovers, who are more than welcome to add beef to their liking.
14. 14For us, since we usually have rice available to eat at all times, we simply slice up any available vegetables or lettuce leaf varieties in the fridge for an "instant" and very satisfying bibimbab meal. So feel free to deviate from the original recipe!