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Bibimbap (Korean Rice With Mixed Vegetables)
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
A flavorful Korean bibimbap bowl with sautéed veggies, tender beef, gochujang paste, and a fried egg.
Ingredients:
  • 1 English cucumber, cut into matchsticks
  • 0.25 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
Instructions:
  • Combine cucumber pieces with spicy gochujang paste in a bowl and let it sit.
  • In a large nonstick skillet, bring 2 cups of water to a boil. Add spinach and cook until bright green and wilted, about 2 to 3 minutes.
  • Squeeze spinach to remove excess moisture, then place in a bowl and mix in soy sauce.
  • In a large nonstick skillet, warm 1 teaspoon of flavorful olive oil. Cook and stir the carrots until they are tender, approximately 3 minutes.
  • Add garlic to the pan and sauté until aromatic, approximately 1 minute. Mix in the cucumber mixture and sprinkle with red pepper flakes. Transfer the carrot mixture to a bowl and set aside.
  • Sear beef in a pristine nonstick skillet over medium heat for approximately 5 minutes on each side, then transfer to a plate.
  • In another nonstick skillet over medium-low heat, heat the remaining 1 teaspoon of olive oil. Fry the eggs on one side until the yolks are runny, but the whites are firm, for 2 to 4 minutes.
  • Separate the cooked rice into 4 generous serving bowls. Layer with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg on top of each bowl. Finish by drizzling each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a touch of gochujang paste for a spicy kick.

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