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.
2 teaspoons low-sodium soy sauce
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
4 ounces eye of round or top round steak, thinly sliced
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.
Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.
Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with 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.
Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.
I absolutely ADORE this dish. I've had it several times at Korean restaurants but had never had the time to venture and try it myself! The flavors are so lovely together. I made a few modifications by using brown rice, some julienned yellow squash, added some sliced baby bellas to the shiitake and topped the dish with a ginger miso sauce instead of the thai chili paste (since I didn't have that on hand.) Each step does take a little bit of time but its certainly well worth it. Yum Yum Yum would absolutely make it again.
We love this tasty meal for winter lunch! I have subbed chicken and/or pork for beef, white or cremini mushrooms for shiitake. We like the seasoned spinach hot, not room temp. Office mates like this recipe, too.
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