Korean Rice With Mixed Vegetable

1. Stir together cucumber pieces and gochujang paste in a bowl; set aside.

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. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.

4. Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.

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. Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.

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. 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.

Tips

You can use Sriracha sauce instead of gochujang, or substitute with soy sauce for those who cannot handle the spiciness.