Korean Bibimbap with Vegetables and Beef

Ingredients

• •2 carrots
• •4 cups rice
• •4 large eggs
• •1 cucumber
• •1 garlic clove
• •gochugaru
• •4 tbsp gochujang
• •2 tsp olive oil
• •sesame oil
• •¼ cup sesame seeds
• •¾ cup soy sauce
• •1 bunch spinach
• •1 lb 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 and cook, stirring constantly until wilted; drain.
5. 5When cool enough to handle, squeeze spinach dry into a ball.
6. 6Wipe out skillet; heat 1 tsp olive oil over medium-high.
7. 7Add carrots and cook until soft, 3 minutes.
8. 8Add garlic and cook until fragrant or semi-browned, 1 minute.
9. 9Add cucumber slices mixed with gochugaru (red pepper flakes).
10. 10Combine spinach and soy sauce; set aside until serving.
11. 11Add thinly sliced beef to non-stick pan and heat until browned.
12. 12Wipe down with napkin.
13. 13Heat 1 tsp olive oil in non-stick pan over medium-high.
14. 14Add eggs and cook until whites are set and yolks are still runny, about 5 minutes.
15. 15Divide rice among four bowls; top with vegetables and eggs.
16. 16Drizzle each with sesame oil, sprinkle with sesame seeds.
17. 17Top with gochujang (red pepper paste) or Sriracha sauce as substitute.