Have you ever tried Korean food? If you are looking for special healthy food, it might a great opportunity to try.

INGREDIENTS FOR BIBIMBAP

• 1/4 cup gochujang (Korean hot pepper paste)
• one bunch fresh spinach, cute into thin strips
• 1 tablespoons soy sauce
• 1 teaspoon olive oil
• 2 carrot, cu into matchstick
• 1 clove garlic, minced
• 1 pound thinly-sliced beef top round steak
• 4 large eggs
• four cups cooked white rice
• 4 teaspoon sesame seeds
• 4 teaspoons toasted sesame oil

NUTRITIONAL VALUES PER SERVING FOR BIBIMBAP

• Calories: 563 kcal
• Fat: 30 g
• Carbs: 30 g
• Protein: 30 g

HOW TO MAKE BIBIMBAP

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 one 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.

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