Ingredients
1 English cucumber, cut into matchsticks
60 ml gochujang (Korean hot pepper paste)
1 bunch fresh spinach, cut into thin strips
15 ml soy sauce
2 teaspoons olive oil, divided
2 carrots, cut into matchsticks
1 clove garlic, minced
1 pinch red pepper flakes
450 g thinly-sliced beef top round steak
4 large eggs
800 g cooked white rice
4 teaspoons toasted sesame oil, divided
5 ml sesame seeds
2 teaspoons gochujang (Korean hot pepper paste), divided
Directions
Step 1
In a bowl, mix cucumber matchsticks and gochujang paste; set aside.
Step 2
Boil about 475 ml of water in a large nonstick skillet and add the spinach. Cook until bright green and wilted, which takes about 2 to 3 minutes.
Step 3
Drain the spinach and squeeze out excess moisture. Place the spinach in a bowl and stir in soy sauce.
Step 4
Heat 5 ml of olive oil in a large nonstick skillet. Cook and stir the carrots until softened, about 3 minutes.
Step 5
Add minced garlic and cook until fragrant, about 1 minute. Stir in the cucumber mixture and sprinkle with red pepper flakes. Set the carrot mixture aside in a bowl.
Step 6
Brown the beef in a clean nonstick skillet over medium heat, approximately 5 minutes per side; set aside.
Step 7
Heat the remaining 5 ml of olive oil in another nonstick skillet over medium-low heat. Fry the eggs on one side until the yolks are runny but the whites are firm, which takes about 2 to 4 minutes.
Step 8
Divide the cooked rice into 4 large serving bowls. Top with the spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 fried egg on top of each serving. Drizzle each bowl with 1 teaspoon of sesame oil, sprinkle with sesame seeds, and add a small amount of gochujang paste if desired.