GOCHUJANG BIBIMBAP RECIPES

Steps:

• Whisk the soy sauce, gochujang, honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds and half of the garlic together in a medium bowl. Transfer 3 tablespoons of the soy marinade to a small bowl and set aside for serving.
• Add the beef to the remaining marinade and toss to coat. Let sit at room temperature for about 30 minutes while you prepare the other ingredients. (The beef will absorb most of the marinade so there won't be a need to strain at the end.)
• Meanwhile, stir the remaining 1 tablespoon sesame oil, remaining 1 tablespoon sesame seeds and remaining garlic together in a small bowl until combined. Fill a large pot two-thirds full of salted water and bring to a boil. Add the spinach and cook until just tender, 1 to 1 1/2 minutes. Drain, let cool, and squeeze the spinach dry. Coarsely chop the spinach and transfer it to a medium bowl. Toss with half of the sesame sauce and season with salt if desired. Set aside until ready to serve.
• Toss the cucumber in a small bowl with the remaining 1 tablespoon vinegar and remaining sesame marinade; season with salt. Set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat until the oil shimmers. Add the sprouts and season with salt. Cook the sprouts, tossing often, until translucent and crisp tender, about 2 minutes. Place in a mound on a serving platter.
• Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the carrot, season with salt and cook, tossing often, until crisp-tender, 1 to 2 minutes. Place in a mound on the platter.
• Heat 1 tablespoon vegetable oil in same skillet over high heat. Add the bell pepper, season with salt and cook, tossing often, until crisp-tender, 1 to 2 minutes. Place in a mound on the platter.
• If making fried eggs, heat 3 tablespoons vegetable oil in same skillet over high heat. Crack the eggs into the skillet, leaving space around each one, and cook until the whites are set and the edges are crisp, about 3 minutes. Season with salt; transfer to a plate.
• Working in 2 batches, heat 1 tablespoon vegetable oil in same skillet over high and cook the marinated beef, turning once, until browned on both sides, 2 to 3 minutes per batch, adding another tablespoon of oil to the skillet between batches. Transfer each batch to the platter. Add the cucumbers to the platter.
• Divide the rice among 4 bowls. Sprinkle with sesame seeds and scallions. Serve the platter of ingredients for everyone to compose their own bowls. Pass the reserved soy marinade.

Steps:

• Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
• Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
• Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
• Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
• To assemble the dish, 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 of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.