Bibimbap (Korean Rice Bowl)

Recipe View 5 mins In a bowl, gently combine the julienned cucumber with ¼ cup of gochujang paste. Set aside to allow the flavors to meld. (5 minutes)

Recipe View 3 mins Bring approximately 2 cups of water to a rolling boil in a large nonstick skillet. Add the thinly sliced spinach and cook until it turns bright green and wilts slightly. (2-3 minutes)

Recipe View 5 mins Drain the spinach thoroughly and squeeze out any excess moisture. Transfer the spinach to a bowl and toss with soy sauce. Set aside. (5 minutes)

Recipe View 3 mins Heat 1 teaspoon of olive oil in a large nonstick skillet over medium heat. Add the julienned carrots and sauté until they soften and become slightly tender. (3 minutes)

Recipe View 3 mins Stir in the minced garlic and cook until fragrant, being careful not to burn it. (1 minute). Incorporate the cucumber mixture, sprinkle with red pepper flakes, and stir to combine. Transfer the carrot mixture to a bowl and set aside. (2 minutes)

Recipe View 10 mins In a clean nonstick skillet over medium heat, brown the thinly sliced beef until cooked through and slightly caramelized. (5 minutes per side)

Recipe View 4 mins Heat the remaining 1 teaspoon of olive oil in another nonstick skillet over medium-low heat. Fry the eggs on one side until the whites are set but the yolks remain runny. (2-4 minutes)

Recipe View 5 mins Divide the cooked rice evenly among 4 large serving bowls. Arrange the seasoned spinach, savory beef, and vibrant cucumber mixture attractively over the rice. Gently place one fried egg atop each serving. Drizzle each bowl with 1 teaspoon of toasted sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired, for an extra layer of flavor.