Bibimbap (Korean Rice Bowl)

Ingredients

• 1 English cucumber , cut into matchsticks
• 0.25 cups 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

Instructions

1. 1

   Stir cucumber pieces and gochujang paste together in a bowl; set aside.

2. 2

   Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes.

3. 3

   Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.

4. 4

   Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.

5. 5

   Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.

6. 6

   Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.

7. 7

   Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.

8. 8

   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 sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.