Bibimbap (Korean Rice With Mixed Vegetables)

This bibimbap recipe is a traditional Korean rice bowl topped with vegetables, tender slices of beef, sweet-spicy red chili paste, and a fried egg.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 569 Calories

Ingredients

• 4 large eggs
• 1 clove garlic, minced
• 4 cups cooked white rice
• 1 tablespoon soy sauce
• 1 pinch red pepper flakes
• 1 teaspoon sesame seeds
• 2 teaspoons olive oil, divided
• 1 English cucumber, cut into matchsticks
• 1 bunch fresh spinach, cut into thin strips
• 2 carrots, cut into matchsticks
• 1 pound thinly-sliced beef top round steak
• 4 teaspoons toasted sesame oil, divided
• 0.25 cup gochujang (Korean hot pepper paste)
• 2 teaspoons gochujang (Korean hot pepper paste), divided

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.

Step 8

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