Bibimbab (Korean Rice w Vegetables & Beef)

Ingredients

• carrots2.0
• rice4.0 cups
• eggs6.0
• cucumber1.0
• garlic clove1.0
• sprinkle gochugaru4.0 servings
• gochujang4.0 tbsp
• olive oil1.0 tablespoon
• sesame oil4.0 tsp
• sesame seeds1.0 tsp
• soy sauce1.0 tbsp
• spinach1.0 bunch
• sandwich steaks1.0 lb

Directions

1. 1

   Cook 4 cups of rice according to package directions and keep warm.

2. 2

   Thinly slice the beef steaks and marinate in 1 tbsp soy sauce, 1 tsp sesame oil, and minced garlic for 15 minutes.

3. 3

   Julienne the carrots and cucumber; blanch the spinach in boiling water for 30 seconds, then rinse in cold water and squeeze dry.

4. 4

   Heat 1 tbsp olive oil in a skillet over medium-high heat and cook the beef until browned, about 3-4 minutes. Set aside.

5. 5

   In the same skillet, sauté the carrots for 2 minutes until tender-crisp. Remove and set aside.

6. 6

   Fry the eggs sunny-side up in a non-stick pan with a little oil, keeping the yolk runny.

7. 7

   Prepare the sauce by mixing 4 tbsp gochujang, 1 tsp sesame oil, 1 tsp sesame seeds, and a sprinkle of gochugaru.

8. 8

   To serve, place a bowl of rice, arrange beef, carrots, cucumber, spinach, and a fried egg on top. Drizzle with sauce and mix before eating.