Authentic Bibimbap Recipe: Korean Rice Bowl

Ingredients

• 1 English cucumber, cut into matchsticks
• 0.25 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 the cucumber and gochujang paste in a bowl. Set aside.
2. Bring 2 cups of water to a boil in a skillet. Add spinach and cook for 2-3 minutes until bright green and wilted.
3. Drain the spinach and squeeze out excess water. Place spinach in a bowl, and then stir in soy sauce.
4. Heat 1 teaspoon of olive oil in a skillet. Cook carrots for about 3 minutes until softened.
5. Add garlic and cook until fragrant, about 1 minute. Stir in the cucumber mixture, then sprinkle with red pepper flakes. Place the carrot mixture aside in a bowl.
6. In a clean skillet, brown the beef over medium heat, cooking each side for around 5 minutes. Set aside.
7. Heat the remaining 1 teaspoon of olive oil in a different skillet over medium-low heat. Fry eggs on one side for 2-4 minutes until the yolks are runny and the whites are firm.
8. Divide the cooked rice into 4 bowls. Top with the spinach, beef, and cucumber mixture. Place a fried egg on top of each. Drizzle with 1 teaspoon of sesame oil, sesame seeds, and gochujang paste to taste.

Nutrition

• Calories: 569 kcal
• Fat Content: 19 g
• Fiber Content: 4 g
• Sugar Content: 7 g
• Sodium Content: 574 mg
• Protein Content: 35 g
• Cholesterol Content: 243 mg
• Carbohydrate Content: 63 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g