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Ingredient for this dish

  • 1 English cucumber, cut into matchsticks
  • ΒΌ cup gochujang (Korean hot pepper paste)
  • 1 bunch fresh spinach, cut into thin strips
  • 1 tablespoon soy sauce
  • 1 teaspoon olive oil
  • 2 carrots, cut into matchsticks
  • 1 clove garlic, minced
  • 1 pinch red pepper flakes
  • 1 pound thinly-sliced beef top round steak
  • 1 teaspoon olive oil
  • 4 large eggs
  • 4 cups cooked white rice
  • 4 teaspoons toasted sesame oil, divided
  • 1 teaspoon sesame seeds
  • 2 teaspoons gochujang (Korean hot pepper paste), divided (optional)

Steps

  • Step 1: Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
  • Step 2: Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
  • Step 3: Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
  • Step 4: Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
  • Step 5: To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Recipe From AllRecipes