Bibimbab (Korean Rice w Vegetables & Beef)

While the rice cooks, cut the carrots and cucumber into thin matchstick pieces using a chef's knife.

Ingredients

Rice

1 piece of Carrots

1 piece of Cucumber

Equipment

Chefs Knife

Cutting Board

Bring water to a boil in a saucepan, add the spinach, and blanch until wilted. Drain, cool, and squeeze out excess moisture.

Ingredients

275 g of Spinach

30 mL of Soy Sauce

Equipment

Sauce Pan

Colander

Heat olive oil in a non-stick skillet over medium-high heat. Sauté the carrots until soft, then add the minced garlic and cook until fragrant.

Ingredients

Carrots

15 mL of Olive Oil

2 cloves of Garlic

Equipment

Non-Stick Skillet

Spatula

In the same skillet, brown the thinly sliced beef until fully cooked. Remove and set aside.

Ingredients

225 g of Beef

Equipment

Non-Stick Skillet

Tongs

Fry the eggs in the skillet until the whites are set but the yolks remain runny.

Ingredients

4 pieces of Egg

Equipment

Non-Stick Skillet

Spatula

Assemble the bowls by dividing the rice, then topping with the prepared vegetables, beef, and fried egg. Season with soy sauce, sesame oil, sesame seeds, and gochujang or Sriracha to taste.

Ingredients

Rice

Soy Sauce

Beef

Egg

15 mL of Sesame Oil

30 mL of Sesame Seeds

15 mL of Gochujang

15 mL of Sriracha

Equipment

Chopsticks