Korean Bibimbap (Rice Bowl with Vegetables and Gochujang)

Cook the short-grain rice according to package instructions. Meanwhile, marinate the thinly sliced beef with 1 tbsp soy sauce, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tsp sugar, and a pinch of black pepper. Let it sit for at least 15-20 minutes.

Blanch the spinach in boiling salted water for 30 seconds, then immediately cool in ice water, squeeze out excess water, and mix with 1 tsp sesame oil, 1 minced garlic clove, and a pinch of salt. In a pan with a little vegetable oil, sauté the julienned carrots, zucchini, and sliced shiitake mushrooms separately for 3-5 minutes each, until tender but still crisp. Season them with a little soy sauce and sesame oil. Blanch the bean sprouts for 1-2 minutes, then season with salt and sesame oil.

In a pan over medium heat, cook the marinated beef for 5-7 minutes until browned and slightly caramelized. In the same pan or another, fry 4 eggs sunny-side up, ensuring the yolk remains runny.

Combine 4 tbsp gochujang, 2 tbsp sesame oil, 1 tbsp sugar, 1 tbsp water, and 1 minced garlic clove in a small bowl. Taste and adjust seasonings as needed.

Place a portion of cooked rice in a large bowl or a hot dolsot (stone pot) if available. Artfully arrange the various prepared vegetables, cooked beef, and fried egg on top of the rice. Drizzle generously with the gochujang sauce and sprinkle with toasted sesame seeds. Before eating, mix everything thoroughly to combine all the flavors and textures.