Bibimbap

1. Slice the beef thinly and marinate it for 15 minutes in 1 tablespoon soy sauce, 1 teaspoon sesame oil, half the grated garlic, and a pinch of sugar; meanwhile julienne the carrots and zucchini and thinly slice the mushrooms.
2. Blanch the spinach in boiling salted water for 30 seconds, drain, squeeze dry, and season with 1 teaspoon sesame oil, a pinch of salt, and a little garlic; blanch the bean sprouts for 2 minutes and dress them the same way.
3. Heat a little vegetable oil in a skillet over medium-high heat and stir-fry the carrots, then the zucchini, then the mushrooms separately for 2 to 3 minutes each, seasoning each lightly with salt, and set the cooked vegetables aside in piles.
4. Raise the heat to high and stir-fry the marinated beef for 3 to 4 minutes until browned and cooked through with no pink remaining.
5. Fry the eggs in a little oil until the whites are fully set, keeping the yolks runny if desired.
6. Make the sauce by whisking the gochujang with the remaining soy sauce, 1 tablespoon sesame oil, the ground sesame seeds, and 1 to 2 tablespoons water until smooth and pourable.
7. Divide the warm rice among four bowls, arrange the vegetables, beef, and a fried egg on top of each in neat sections, and serve with the gochujang sauce on the side for each person to mix in thoroughly before eating.

You'll use: Frying pan / skillet · Saucepan · Whisk