Bibimbap (Korean Mixed Rice Bowl)

• 4 cups cooked white short-grain rice
• 1/2 lb flank steak, thinly sliced
• 6 oz fresh spinach
• 1 cup bean sprouts
• 1 carrot, julienned
• 4 large eggs
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons Gochujang (Korean chili paste)

Instructions

1. 1

   Marinate the thinly sliced beef with 1 tablespoon soy sauce, minced garlic, and 1 teaspoon sesame oil. Let it sit for 10 minutes.

2. 2

   Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Season with a pinch of salt and sesame oil.

3. 3

   Sauté the julienned carrots in a hot pan with a little oil for 2-3 minutes until slightly softened but still crunchy. Set aside. Repeat with bean sprouts.

4. 4

   In the same pan, cook the marinated beef over high heat until browned and cooked through, about 3-4 minutes. Set aside.

5. 5

   Fried the eggs sunnyside up or to your preference.

6. 6

   To assemble, place a serving of warm rice in a bowl. Arrange the vegetables and beef on top of the rice. Place the fried egg in the center.

7. 7

   Serve with a dollop of Gochujang paste mixed with a little water and sesame oil.