Bibimbap (Korean Rice with Vegetables and Beef)

Ingredients

• •2 carrots
• •4 cups white rice
• •6 eggs
• •1 cucumber
• •1 garlic clove
• •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 beef sandwich steaks

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. 3In a large non-stick pan/skillet, bring 2 cups water to a boil.
4. 4Add spinach.
5. 5Cook, stirring constantly until wilted.
6. 6Drain.
7. 7When cool enough to handle, squeeze spinach dry into a ball.
8. 8Wipe out skillet.
9. 9Heat 1 tsp olive oil over medium-high.
10. 10Add carrots.
11. 11Cook until soft, 3 minutes.
12. 12Add garlic.
13. 13Cook until fragrant or semi-browned, 1 minute.
14. 14Add cucumber slices mixed with gochugaru (red pepper flakes).
15. 15Combine spinach and soy sauce; set aside until serving.
16. 16Add thinly sliced beef to non-stick pan.
17. 17Heat until browned.
18. 18Wipe down with napkin.
19. 19Heat 1 tsp olive oil in non-stick pan over medium-high.
20. 20Add eggs.
21. 21Cook until whites are set and yolks are still runny, about 5 minutes.
22. 22Divide rice among four bowls.
23. 23Top with vegetables and eggs.
24. 24Drizzle each with sesame oil.
25. 25Sprinkle with sesame seeds.
26. 26Top with gochujang (red pepper paste) or Sriracha sauce as substitute.