Bibimbap - Korean Rice With Mixed Vegetables


  • 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 large egg
  • 1 cup cooked white rice
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame seeds


Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside. Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach. Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl. Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the egg just on one side until yolks are runny but whites are firm, 2 to 4 minutes each. To assemble the dish, put cooked rice into one large serving bowl; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Prepare Time: 30 mins

Cook Time: 30 mins