Bibimbap (Korean Rice With Mixed Vegetables) Recipe

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 eggs just on one side until yolks are runny but whites are firm 2 to 4 minutes each.

To assemble the dish divide cooked rice into 4 large serving bowls; 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.