Bibimbap (Mixed Rice Bowl)

Marinate sliced beef in soy sauce, sesame oil, garlic, and sugar for at least 15 minutes while you prepare the vegetables.

Blanch spinach in boiling water for 30 seconds. Drain, squeeze out excess water, and season with 1 teaspoon sesame oil and a pinch of salt.

Sauté julienned carrot in a hot pan with a drizzle of oil and a pinch of salt until just tender, about 2 minutes. Set aside.

Sauté zucchini the same way — 2 minutes until slightly softened but still with a bite. Set aside.

Blanch bean sprouts in boiling water for 2 minutes. Drain and season with sesame oil and salt.

Sauté mushrooms with a splash of soy sauce until golden, about 3 minutes.

Cook marinated beef in a hot skillet over high heat until browned and caramelized, about 3 minutes.

Make the bibimbap sauce: whisk gochujang, sesame oil, rice vinegar, and sugar until smooth.

Fry eggs sunny-side up in a lightly oiled pan — whites set, yolks runny.

Assemble bowls: divide hot rice among 4 bowls. Arrange vegetables, beef, and mushrooms in sections on top. Place a fried egg in the center. Drizzle with gochujang sauce and sesame seeds.