Beef Bulgogi Bibimbap

Instructions

1. 1
   In a bowl, combine soy sauce, brown sugar, 1 tablespoon sesame oil, garlic, and ginger to create the bulgogi marinade.
2. 2
   Add beef to the marinade and mix well. Let sit for 15 minutes while preparing vegetables.
3. 3
   Blanch spinach in boiling salted water for 1 minute, drain, squeeze dry, and season with a pinch of salt and sesame oil.
4. 4
   Heat 1 tablespoon sesame oil in a large skillet over high heat. Stir-fry zucchini and carrots for 3 minutes, season with salt, and set aside.
5. 5
   In the same skillet, sauté mushrooms until golden, season with salt and pepper, and set aside.
6. 6
   Cook the marinated beef in the same skillet over high heat for 3-4 minutes until caramelized. Set aside.
7. 7
   Heat oil in another pan and fry the eggs until the whites are set but yolks remain runny.
8. 8
   Divide cooked rice among four bowls. Arrange bulgogi and each vegetable in separate sections on top of the rice.
9. 9
   Place a fried egg in the center of each bowl. Drizzle gochujang mixed with a tablespoon of water around the bowl.
10. 10
    Garnish with sesame seeds and green onions. Mix everything together before eating.