Dol Sot Bi Bim Bap

Ingredients

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• 1 English cucumber, cut into matchsticks
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• ¼ cup gochujang (Korean hot pepper paste) (Optional)
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• 1 bunch fresh spinach, cut into thin strips
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• 1 tablespoon soy sauce
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• 2 teaspoons olive oil, divided
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• 2 carrots, cut into matchsticks
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• 1 clove garlic, minced
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• 1 pinch red pepper flakes
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• 1 pound thinly-sliced beef top round steak
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• 4 large eggs
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• 4 cups cooked white rice
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• 4 teaspoons toasted sesame oil, divided
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• 1 teaspoon sesame seeds
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• 2 teaspoons gochujang (Korean hot pepper paste), divided (Optional)
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Instructions

1. 1
   Stir cucumber pieces and gochujang paste together in a bowl; set aside.
2. 2
   Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes.
3. 3
   Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.
4. 4
   Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.
5. 5
   Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.
6. 6
   Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.
7. 7
   Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.
8. 8
   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 sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.