Bibimbap

Ingredients

Contains: egg, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 English cucumber, cut into matchsticks
• 1/4 cup gochujang (Korean hot pepper paste)
• 1 bunch fresh spinach, cut into thin strips
• 1 tablespoon soy sauce
• 1 teaspoon olive oil
• 2 carrots, cut into matchsticks
• 1 clove garlic, minced
• 1 pinch red pepper flakes
• 1 pound thinly-sliced beef top round steak
• 1 teaspoon olive oil
• 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 (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, combine the beef with the soy sauce, minced garlic, red pepper flakes, 2 teaspoons of the toasted sesame oil and the optional 1 teaspoon of the divided gochujang. Cover and refrigerate for at least 15 minutes, up to 1 hour.

2. Bring a pan of water to a boil, add the spinach and cook about 30 seconds until wilted. Drain, squeeze dry, then toss with 1 teaspoon of the sesame oil and set aside.

3. Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. Stir-fry the carrot matchsticks for 3 minutes until tender-crisp, then transfer to a plate.

4. Add the marinated beef to the same skillet over high heat. Stir-fry 3 to 4 minutes until no pink remains and it reaches 145°F (63°C) in the thickest part. Rest for 3 minutes.

5. Heat the remaining 1 teaspoon of olive oil in a nonstick skillet over medium heat. Crack in the eggs and cook until the whites are set and the yolks are firm, about 4 minutes.

6. Mix the 1/4 cup gochujang with the remaining 1 teaspoon of sesame oil and the remaining 1 teaspoon of optional gochujang until smooth. Serve on the side.

7. Divide the cooked rice among 4 bowls. Arrange the cucumber, spinach, carrots and beef over each portion, top with a fried egg and sprinkle with the sesame seeds.