Korean Bibimbab (Rice w Vegetables & Beef)

Name: Korean Bibimbab (Rice w Vegetables & Beef)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Korean
Ingredients: 2 pieces Carrot (•2 carrots, cut into thin matchsticks); 4 cup White Rice (•4 cups cooked white rice); 4 pieces Egg (•4 large eggs, sunny side up); 1 piece English Cucumber (•1 English cucumber, cut into thin matchsticks (mixed with gochugaru)); 1 piece Garlic Clove (•1 garlic clove, minced); 0 pieces Red Pepper Flakes (•sprinkle gochugaru (red chili flakes; garnish)); 4 tbsp Gochujang (•4 tbsp gochujang (Korean red pepper paste; Sriracha sauce okay too)); 2 tsp Olive Oil (•2 tsp olive oil); 1 cup Sesame Oil (1 cup Sesame oil); ¼ cup Sesame Seeds (1/4 cup sesame seeds); ¾ cup Soy Sauce (3/4 cup soy sauce); 1 bunch Spinach (•1 bunch fresh spinach (or pre-packaged spinach)); 1 lb Skirt Steak (•1 lb sandwich steaks, thin cut (any thin cut will work though))

60 minKorean

Servings4

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Gluten Free
Dairy Free

Ingredients

For 4 servings

Carrot2 pieces · •2 carrots, cut into thin matchsticks
White Rice4 cup · •4 cups cooked white rice
Egg4 pieces · •4 large eggs, sunny side up
English Cucumber1 piece · •1 English cucumber, cut into thin matchsticks (mixed with gochugaru)
Garlic Clove1 piece · •1 garlic clove, minced
Red Pepper Flakes0 pieces · •sprinkle gochugaru (red chili flakes; garnish)
Gochujang4 tbsp · •4 tbsp gochujang (Korean red pepper paste; Sriracha sauce okay too)
Olive Oil2 tsp · •2 tsp olive oil
Sesame Oil1 cup · 1 cup Sesame oil
Sesame Seeds¼ cup · 1/4 cup sesame seeds
Soy Sauce¾ cup · 3/4 cup soy sauce
Spinach1 bunch · •1 bunch fresh spinach (or pre-packaged spinach)
Skirt Steak1 lb · •1 lb sandwich steaks, thin cut (any thin cut will work though)

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Steps

1Cook rice according to package directions.
2Cut vegetables into matchstick pieces and set aside for sauteing.3.In a large non-stick pan/skillet, bring 2 cups water to a boil.
3Add spinach and cook, stirring constantly until wilted; drain. When cool enough to handle, squeeze spinach dry into a ball.4.Wipe out skillet; heat 1 tsp olive oil over medium-high.
4Add carrots and cook until soft, 3 minutes.
5Add garlic and cook until fragrant or semi-browned, 1 minute.
6Add cucumber slices mixed with gochugaru (red pepper flakes).
7Combine spinach and soy sauce; set aside until serving.
8Add thinly sliced beef to non-stick pan and heat until browned. Wipe down with napkin.
9Heat 1 tsp olive oil in non-stick pan over medium-high.
10Add eggs and cook until whites are set and yolks are still runny, about 5 minutes.7.Divide rice among four bowls; top with vegetables and eggs.
11Drizzle each with sesame oil, sprinkle with sesame seeds. Top with gochujang (red pepper paste) or Sriracha sauce as substitute.*Bibimbab and its main ingredients (usually rice and vegetables) can be chosen at one's preference. This is the main reason why bibimbab is so appealing; it suits vegetarians, dieters, health-conscience eaters, and even meat-lovers, who are more than welcome to add beef to their liking. For us, since we usually have rice available to eat at all times, we simply slice up any available vegetables or lettuce leaf varieties in the fridge for an "instant" and very satisfying bibimbab meal. So feel free to deviate from the original recipe!