Bibimbap

In a medium-sized saucepan with a lid, combine the water, salt, and soybean sprouts. Bring to a boil, then reduce to low heat. Cover with the lid and steam the sprouts for 5 minutes.

Strain the sprouts and transfer them to a mixing bowl. Mix the sprouts with the green onion, toasted sesame seeds, and sesame oil.

In a medium-sized skillet, heat the sesame oil over medium heat. Add the carrots and salt, and stir-fry for 2 minutes.

In a large bowl, toss the cucumbers with salt and set aside for 5 minutes. Gently squeeze the liquid from the cucumbers, then transfer them to a serving bowl. Combine the cucumbers with the Tangy Red Pepper Dressing and sprinkle with sesame seeds.

Fill a large pot with water and bring it to a boil. Add the spinach and cook for 1 minute. Strain the spinach into a colander and rinse with cold water. Take one handful of spinach at a time and squeeze out the excess water.

Lay the spinach on a cutting board and cut it into 2-inch (5 cm) pieces. Transfer the spinach to a bowl and add the sesame seeds, sesame oil, and salt. Mix well.

In a small bowl, mix together the beef, soy sauce, sesame oil, and brown sugar. Let it marinate for 15 minutes. Heat a small skillet and stir-fry the mixture for 2 minutes. Set aside.

In a medium bowl, whisk all the ingredients together.

Prepare the seasoned salads and beef in individual bowls. Place a cast-iron skillet or pot over medium heat and add 2 tablespoons of sesame oil.

Heat the oil for 1 minute. Add the rice and spread it evenly across the bottom of the pot. Cook the rice for several minutes, or until it begins to brown on the bottom. You should hear the rice sizzle.

Carefully arrange each of the seasoned salads on top of the rice, grouping them like the spokes of a wheel. Place the beef in the center and continue heating for 2 minutes. Transfer the casserole to a heatproof pad and set one fried egg on top of the beef.

To serve, fold together the egg, vegetables, rice, and 2 tablespoons of Tangy Red Pepper Sauce, scraping the bottom of the pot to mix in the crunchy crust. Serve in individual bowls with a drizzle of sesame oil and extra Tangy Red Pepper Dressing. *Make one fried egg per person for individual servings.