Bibimbab (Korean Rice w Vegetables & Beef)

Cook rice according to package directions

Cut vegetables into matchstick pieces and set aside for sauteing

In a large non-stick pan/skillet, bring 2 cups water to a boil

Add spinach and cook, stirring constantly until wilted; drain

When cool enough to handle, squeeze spinach dry into a ball

Wipe out skillet; heat 1 tsp olive oil over medium-high

Add carrots and cook until soft, 3 minutes

Add garlic and cook until fragrant or semi-browned, 1 minute

Add cucumber slices mixed with gochugaru (red pepper flakes)

Combine spinach and soy sauce; set aside until serving

Add thinly sliced beef to non-stick pan and heat until browned

Wipe down with napkin

Heat 1 tsp olive oil in non-stick pan over medium-high

Add eggs and cook until whites are set and yolks are still runny, about 5 minutes

Divide rice among four bowls; top with vegetables and eggs

Drizzle each with sesame oil, sprinkle with sesame seeds

Top with gochujang (red pepper paste) or Sriracha sauce as substitute

*Bibimbab and its main ingredients (usually rice and vegetables) can be chosen at one's preference

This is the main reason why bibimbab is so appealing; it suits vegetarians, dieters, health-conscience eaters, and even meat-lovers, who are more than welcome to add beef to their liking

For us, since we usually have rice available to eat at all times, we simply slice up any available vegetables or lettuce leaf varieties in the fridge for an "instant" and very satisfying bibimbab meal

So feel free to deviate from the original recipe!