Bibimbap (Korean Dish)

Ingredients

• 4 large eggsNutrition
• 3 tbsps gochujang (red pepper paste)Nutrition
• 1 tsp saltNutrition
• 2 tbsps extra virgin olive oilNutrition
• 3 tbsps sesame oilNutrition
• 2 tbsps vegetable oilNutrition
• 1/3 large carrotNutrition
• 2 tsps minced garlicNutrition
• 4 shiitakeNutrition
• 4 1/2 cups white rice (long-grain)Nutrition
• 1 lb flank steakNutrition
• 200 g bean sproutsNutrition
• 100 g spinachNutrition

Directions

1. 1Start by cutting the flank steak into thin strips about 2 inches long. Cook the flank steak in about 2 tbs extra virgin olive oil.
2. 2Wash the rice 3 times to remove the starch and place it in a thick pot with 3 cups of water. Boil over high heat for about 15 minutes and then reduce the heat and boil for five more minutes. Do not open the lid until the rice is fully cooked.
3. 3Parboil the bean sprouts and then season them with sesame oil, salt, and minced garlic.
4. 4Boil the spinach quickly in boiling water and then rinse it in cold water. Squeeze the excess water and then season them with sesame oil and salt.
5. 5Cut the shiitake mushrooms into thin slices, and then parch them in a pan.
6. 6Dice the carrot into small, thin strips about 1 inch long, and then pan-fry them.
7. 7Fry the eggs,and make sure the yolk does not break.
8. 8Place the rice in a big bowl, and then add the vegetables, followed by the guchujang (red pepper paste). Finish by placing the egg on top of the rice and vegetables.

Nutrition per serving