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Bibimbap: Korean Rice with Mixed Vegetables and Beef

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Korean
Bibimbap: Korean Rice with Mixed Vegetables and Beef
Ingredients
  • 1 English cucumber, cut into matchsticks
  • 1/4 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
1
Combine cucumber pieces and gochujang paste in a bowl, allowing the mixture to rest temporarily.
2
Heat 2 cups of water to boiling point in a large non-stick pan and add spinach; cook until the leaves have transformed into a vibrant green color, taking approximately 2 to 3 minutes.
3
Remove excess moisture from the cooked spinach and transfer it to a separate bowl, where you can then add soy sauce.
4
In another large non-stick pan, heat 1 teaspoon of olive oil over medium heat and cook carrots until they become tender, taking around 3 minutes.
5
Add minced garlic to the pan and continue cooking just until it emits a fragrant aroma, approximately 1 minute. Introduce the cucumber mixture into the pan and sprinkle with red pepper flakes; set this carrot-cucumber combination aside.
6
In a separate non-stick pan, sear beef over medium heat for 5 minutes on each side; set the cooked meat aside.
7
Using the remaining 1 teaspoon of olive oil, heat it in a non-stick pan over medium-low heat and cook eggs on one side until the yolks are runny but the whites are firm, taking 2 to 4 minutes.
8
Divide cooked rice into four large serving dishes and place a portion of spinach mixture, a few pieces of beef, and the carrot-cucumber combination on top of each serving.
9
Finish each bowl by placing a cooked egg on top and drizzle with 1 teaspoon of sesame oil, sprinkle with sesame seeds, and add a small amount of gochujang paste if desired.