Bibimbap (Korean Rice Bowl)

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1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Stir cucumber pieces and gochujang paste together in a bowl; set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': 'Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': 'Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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. 8

   {'id': 'step_7', 'step': 8, 'text': '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.'}

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