Korean Bibimbap

Korean Bibimbap


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Try this ultimate bowl meal. This bold bowl is a Korean dish that combines rice, seasoned vegetables, meat, egg, and a variety of other topping.

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Serving Size / Yield

2 servings


  • 1 cucumber, cut into matchsticks
  • 1/4 cup Korean hot pepper paste (gochujang)
  • 1 bunch fresh spinach, chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon olive oil
  • Olive oil
  • 2 carrots, cut into matchsticks
  • 1 clove garlic, minced
  • ½ tsp. red pepper flakes
  • 1 pound thinly-sliced beef top round steak
  • 1 teaspoon olive oil
  • 4 cups cooked white rice
  • 4 teaspoons toasted sesame oil, divided
  • 1 teaspoon sesame seeds
  • 4 eggs, optional

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Mix cucumber pieces into a bowl with 1/4 cup gochujang paste, and set aside.
In a large nonstick skillet, bring 2 cups of water to a boil and stir in spinach; when spinach is bright green and wilted (cooked for 2 to 3 minutes) drain and squeeze out as much moisture as possible. Then, in a bowl, stir soy sauce into spinach. Set aside.
Heat 1-teaspoon olive oil in large skillet and cook and stir carrots for about 3 minutes; add in garlic and cook for about 1 minute. Throw in gochujang paste and cucumber pieces; season with red pepper flakes, pour in a bowl and set aside.
Cook the beef in a clean separate skillet over medium heat, about 5 minutes per side, and then set aside. In another nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs sunny side-up.
To put the dish together, divide cooked rice into 4 large serving bowls; top with spinach mixture, cucumber mixture, and a few pieces of beef. Place 1 egg on top each serving. Add teaspoon of sesame oil and a sprinkle of sesame seeds to each bowl.

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