This chicken enchilada soup is a recreation of a well-liked dish from a nearby eatery. My family is a big fan! Serve the soup in dishes with crumbled tortilla chips and shredded Cheddar or Jack cheese on top.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 English cucumber, cut into matchsticks
- ¼ cup gochujang (Korean hot pepper paste) (Optional)
- 1 bunch fresh spinach, cut into thin strips
- 1 tablespoon soy sauce
- 2 teaspoons olive oil, divided
- 2 carrots, cut into matchsticks
- 1 clove garlic, minced
- 1 pinch red pepper flakes
- 1 pound thinly-sliced beef top round steak
- 4 large eggs
- 4 cups cooked white rice
- 4 teaspoons toasted sesame oil, divided
- 1 teaspoon sesame seeds
- 2 teaspoons gochujang (Korean hot pepper paste), divided (Optional)
Instructions
- Stir together cucumber pieces and gochujang paste in a bowl; set aside.
- 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.
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- Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.
- Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.
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- 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.
- Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.
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- 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.
- 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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- You can use Sriracha sauce instead of gochujang, or substitute with soy sauce for those who cannot handle the spiciness.
Nutrition Facts
| Calories | 569 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 243 mg |
| Dietary Fiber | 4 g |
| Protein | 35 g |
| Saturated Fat | 5 g |
| Sodium | 574 mg |
| Sugars | 7 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Tastes as good as that one Korean restaurant I went to.
Loved this! I took advise from other reviewers and used the Easy Korean Ground Beef recipe from this site, and sautéed the spinach in sesame oil instead of using another pot to boil, and used sticky rice. Since everything is cooked separately, I used on pan for all (except the rice). This was very good, and very filling. Son gave it 5 stars!
It was delicious, very filling too! Would make again.
Really liked the recipe .For the spinach I cooked the recipe in a frying pan with some sesame oil it will cook down then Iput it in a bowl and added he soy sauce .Followed some other advice about the meat did added Korean sauce to it . Cooked Basmati rice because I had it . Then followed the recipe
Delicious! I forgot to add the egg, but it was very filling and I enjoyed it
The cucumber with chili paste was pretty good. Cucumber is not usually cooked; I usually don’t like cucumber so I was pleasantly surprised. The spinach was basic but good also. I personally felt like the fried egg didn’t mesh well with the other flavors but that is a personal preference. I added some salt to season the beef but felt it would have been nice to add a unique seasoning to give it more flavor. I loved the way it looked. Very visually appealing. I just need to make some modifications to make it perfect.
Delicious! My husband loved it more than our favorite restaurant version. This is a keeper!
I made more spinach than it called for. I also had extra carrots and cucumber left. I would make less.
not bad at all!! And i’m korean and i’ve tried MANY versions!
I made this using the exact ingredients and instructions. It was amazing! I will definitely make it again.
This recipe is absolutely delicious as is when you follow the directions exactly. The only reason it is receiving a 4 star instead of a 5 is that I heavily salt and peppered the steak with some chili pepper flakes before cooking it and the steak was still bland compared to the rest of the dish. I think maybe putting some sesame oil or soy sauce on them or marinating before would fix the problem, which I will do next time I make this recipe because it was absolutely delicious
Made with chicken and it tastes great, saved to favorites and will definitely be making again.
Not only was this delicious, and easy, but my kids were actually jumping to get the last of the spinach. These are indeed strange times!
This was a great recipe, though I made some changes. I found a Korean marinade and marinated the beef, which we also grilled instead of cooking in a pan. I had to use Thai chili paste instead of the Korean hot pepper paste, but I’m hoping to find some online for next time. I’m not sure how much that’ll change the taste but it worked well at any rate. I added small cut broccoli florets because I currently have a ton of broccoli. I cooked the spinach in some sesame oil in a pan rather than boiling it and I loved the taste so much that I skipped adding the soy sauce. I made a Korean “bbq” sauce to drizzle on top of everything which added some sweetness to it. I’m not sure if that was really needed, but I really enjoyed the addition. It made for complex flavors that were delicious. My husband really enjoyed it. Great meal!
My husband and I both loved this recipe. I marinated the beef on Korean BBQ sauce for a few hours and added bean sprouts but otherwise followed the recipe. Simple and yummy!
I skipped the meat and It was still very good! I only added broccoli sprouts And Rishi mushrooms
The only thing I would do different is find some way to season the rice. I personally don’t like the taste of plain rice. The toppings we’re perfect!
I don’t have a Korean/Asian market near me, so I was limited to bibigo-brand marinade and gochujang sauce. This is my first time making bibimbap from scratch and I’m impressed it’s so quick to make after you slice up the veggies. I also added slivers of shitake mushroom to mine, in an attempt to add a little more veggie while substituting some of the beef. Tasted great!
PERFECT. I make this for breakfast at least twice a month and enjoy the leftovers for days.
Sooo yummy! I will be making this so many more times.
Yum! I will definitely make it again!