Bibimbap (Korean Mixed Rice Bowl)

1. 1

   Mix the cucumber pieces with the gochujang paste in a bowl; set aside.

2. 2

   Bring about 2 cups of water to a boil in a large nonstick skillet and stir in the spinach; cook until it turns bright green and wilts, 2 to 3 minutes.

3. 3

   Drain the spinach and squeeze out as much moisture as you can; place the spinach in a bowl and stir in the soy sauce.

4. 4

   Heat 1 teaspoon of olive oil in a large nonstick skillet; cook and stir the carrots until softened, about 3 minutes.

5. 5

   Stir in the garlic and cook just until fragrant, about 1 minute. Stir in the cucumber mixture; sprinkle with red pepper flakes. Transfer the carrot mixture to a bowl and set aside.

6. 6

   Brown the beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.

7. 7

   Heat the remaining 1 teaspoon of olive oil in another nonstick skillet over medium-low heat. Fry the eggs on just one side until the yolks are runny but the whites are firm, 2 to 4 minutes.

8. 8

   Divide the cooked rice among 4 large serving bowls; top with the spinach mixture, a few pieces of beef, and the cucumber mixture. Place 1 egg on top of each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

• Calories 1252.45 kcal High
• Protein 66.87 g Good Source
• Carbs 189.01 g Moderate
• Total Fat 22.55 g High
• Saturated Fat 6.94 g High
• Trans Fat 0.06 g High
• Cholesterol 336.15 mg High
• Sodium 943.09 mg High
• Fiber 4.25 g Moderate
• Sugar 8.55 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 324.73 mg Good Source
• Iron 12.98 mg Good Source
• Potassium 950.98 mg Good Source
• Vitamin A 1089.57 mcg_rae Good Source
• Vitamin C 48.21 mg Good Source
• Vitamin D 1.79 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Garlic 🧄