Bibimbop (Rice and Vegetable Medley)

Submitted by ElizabethKnicely

"Bibimbop is a popular Korean one-dish lunch of piping hot rice, an assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this spicy, so they usually add at least 2 tablespoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently. Serve with Chef #2549237 Recipe #497682."

 

• Ready In: 55mins
• Ingredients: 18
• Serves: 4

ingredients

• 2 teaspoons low sodium soy sauce
• 1⁄2 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 4 ounces beef eye round or 4 ounces top round steaks, thinly sliced
• cooking spray
• 1 cup julienne-cut carrot (2-inch)
• 1 cup julienne-cut English cucumber (2-inch)
• 1⁄2 teaspoon sesame seeds, toasted
• 1⁄2 teaspoon rice vinegar
• 1⁄8 teaspoon kosher salt
• 1⁄8 teaspoon dark sesame oil
• 1 garlic clove, minced
• 4 large eggs, divided
• 1⁄4 teaspoon kosher salt
• 3 cups hot cooked short-grain rice
• 1 cup thinly sliced shiitake mushroom caps
• 1 cup seasoned spinach
• 4 teaspoons sambal oelek or 4 teaspoons thai chili paste

directions

1. Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.
2. Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.
3. Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
4. Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over without breaking yolk. Sprinkle with a dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.
5. Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and SEASONED SPINACH Recipe #497682 over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.