A Korean Cooking Cookbook by Jaehyun Hwan

Author:Jaehyun Hwan [Hwan, Jaehyun]
Language: eng
Format: epub
Publisher: PublishDrive
Published: 0101-01-01T00:00:00+00:00

Korean Rice With Veggie Mix (Bibimbap)

Preparation Time: 30 minutes

Cook Time: 30 minutes

Serves: 4 servings

Ingredients

1/4 cup Korean hot pepper paste (gochujang)

1 (cut into matchsticks) English cucumber

1 tbsp soy sauce

1 bunch (cut into thin strips) fresh spinach

2 (cut into matchsticks) carrots

1 tsp olive oil

1 pinch red pepper flakes

1 minced garlic clove

1 tsp olive oil

1 lb. beef top round steak (sliced thin)

4 cups white rice, cooked

4 large eggs

1 tsp sesame seeds

4 tsps (divided) toasted sesame oil

2 tsps {divided} Korean hot pepper paste (gochujang), if desired

Preparation

1. Add 1/4 cup Korean hot pepper paste and cucumber pieces into a bowl, stir until combined and let sit.

2. Add 2 cups of water into a big nonstick skillet and bring to boiling.

3. Add the spinach into the boiling water and stir.

4. Cook spinach for 2-3 minutes, until wilted and bright green.

5. Get rid of moisture by draining and squeezing the spinach.

6. Place spinach into a bowl and let sit.

7. Add soy sauce into the bowl with spinach and stir until combined.

8. Add 1 tsp olive oil into a big nonstick skillet and heat.

9. Add carrots into the hot oil, stir cook for about 3 minutes until softened.

10. Add the garlic and stir cook for about 1 more minute until fragrant.

11. Add gochujang paste with cucumber pieces and stir until incorporated.

12. Sprinkle red pepper flakes into the cucumber pieces.

13. Take mixture out of the skillet, place in a bowl and let sit.

14. Add beef into a fresh nonstick skillet over med-heat and brown beef for about 5 minutes on each side and let sit.

15. In another nonstick skillet over med-low heat, add 1 tsp olive oil and fry eggs for 2-4 minutes each, until egg whites are firm and yolks are still runny.

16. Share cooked rice into 4 big bowls, topped with the cucumber mix, beef pieces and the spinach mix.

17. Top each bowl with a drizzle of 1 tsp sesame oil and one fried egg each.

18. Sprinkle each rice bowl with a little quantity of gochujang if using and a sprinkle of sesame seeds.

19. Serve and enjoy.

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