Korean Bibimbap(Rice With Mixed Vegetables):

Kimchi and Korean Bibimbap(Rice With Mixed Vegetables) rank among the most popular dishes in Korean cuisine. White rice topped with veggies, meat, a whole egg, and gochujang is the main ingredient in the dish known as bibimbap, which means mixed rice (red chili pepper paste). For individuals who cannot manage the spiciness, like our children, you can substitute with soy sauce or Sriracha.

Ingredients:

• 1 English cucumber, cut into small pieces
• ¼ cup gochujang (pepper paste)
• 1 bunch fresh spinach thin strips
• 1 tablespoon soy sauce
• 2 teaspoons olive oil
• 2 carrots
• 1 clove garlic
• 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 

Instructions:

Step 1

Mix the gochujang paste and cucumber pieces in a bowl and set it aside.

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Step 2

Spinach should be cooked for 2 to 3 minutes until it turns bright green and has wilted after being added to roughly 2 cups of boiling water in a big nonstick skillet. Spinach should be drained and squeezed to remove as much moisture as possible. Set spinach aside in a bowl and add soy sauce to taste.

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Step 3

Carrots should be cooked and stirred for about 3 minutes or until mushy in a large nonstick skillet with 1 teaspoon of olive oil. Add the garlic and stir, cooking for one minute or until fragrant. Add red pepper flakes after stirring in the cucumber mixture. In a basin, save the mixture.

Step 4

Brown the meat for about 5 minutes per side over medium heat in a clean, nonstick skillet.

Step 5

Heat the final teaspoon of olive oil in a different nonstick skillet over a low flame. Fry the eggs  on one side for 2 to 4 minutes, or until the whites are firm and the yolks are runny.

Step 6

Arrange cooked rice in 4 large serving dishes; top each with a few meat cubes, spinach combination, and cucumber mixture. On top of each plate, place 1 egg. Sprinkle sesame seeds, a tiny amount of gochujang paste, and 1 teaspoon sesame oil into each bowl.

Source: allrecipes