Bibimbap (Korean Rice With Mixed Vegetables) recipe
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Ingredients
- 1 English cucumber, cut into matchsticks ¼ cup gochujang (Korean hot pepper paste) 1 bunch fresh spinach, cut into thin strips 1 tablespoon soy sauce 1 teaspoon olive oil 2 carrots, cut into matchsticks 1 clove garlic, minced 1 pinch red pepper flakes 1 pound thinly-sliced beef top round steak 1 teaspoon olive oil 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
Nutrition Info
- 569.2 caloriescarbohydrate: 63 gcholesterol: 242.9 mgfat: 19.3 gfiber: 4.4 gprotein: 34.9 gsaturatedFat: 5 gservingSize: -sodium: 573.9 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Bibimbap (Korean Rice With Mixed Vegetables)
Directions
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Stir cucumber pieces with 1/4 cup gochujang paste in a bowl, set aside.
Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach, cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible, set spinach aside in a bowl and stir soy sauce into spinach.
Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes, stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste, sprinkle with red pepper flakes, and set the mixture aside in a bowl.
Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
To assemble the dish, divide cooked rice into 4 large serving bowls, top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.