Spring Korean Beef Bibimbap with Fried Egg and Gochujang

This spring bibimbap brings together fresh seasonal vegetables and a spicy Korean chili sauce for a bowl that is as healthy as it is delicious. Quickly seared garlic-soy beef and a sunny-side-up egg with a runny yolk turn it into a satisfying one-bowl dinner, and it is a perfect introduction to classic Korean flavors.

Ingredients

• 2 cups cooked short-grain rice
• 1 carrot, cut into thin matchsticks
• 100 g (about 3 1/2 oz) spinach, blanched
• 100 g (about 1 cup) bean sprouts, blanched
• 4 eggs
• 200 g (7 oz) beef, thinly sliced (sirloin or ribeye works well)
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, minced
• 1 tablespoon toasted sesame seeds
• Salt, to taste

Instructions

1. Heat the sesame oil in a skillet over medium-high heat. Add the garlic and cook until fragrant, then add the sliced beef and stir-fry until cooked through. Season with the soy sauce and a pinch of salt, then transfer to a plate and set aside.
2. In the same skillet, fry the 4 eggs sunny-side up until the whites are set but the yolks are still runny. Set aside.
3. Divide the cooked rice among four large bowls. Arrange the carrot matchsticks, blanched spinach, blanched bean sprouts and stir-fried beef in neat sections on top of the rice.
4. Place a fried egg in the center of each bowl, drizzle with gochujang and sprinkle with sesame seeds. Mix everything together just before eating.

Tips

• Adjust the amount of gochujang to your preferred spice level.
• For extra flavor, add a handful of shredded roasted seaweed (gim or nori) before mixing.

Nutrition

Calories: about 500 per serving | Protein: 20 g | Carbs: 60 g | Fat: 20 g