Classic Simplified Bibimbap (Korean Mixed Rice Bowl)

1.Prepare the Beef (if using): In a small bowl, combine the ground beef with soy sauce, minced garlic, sugar, and a pinch of pepper. Set aside to marinate while preparing vegetables.

2.Prepare the Vegetables: Blanch the spinach in boiling water for 30 seconds, immediately transfer to ice water, squeeze out excess water, and set aside. Blanch the bean sprouts for 1 minute, rinse with cold water, drain well, and set aside.

3.Sauté the Vegetables: Heat 1/2 tsp of sesame oil in a large skillet over medium-high heat. Sauté the carrots until slightly tender-crisp (about 3 minutes). Remove and set aside. Repeat this process for the mushrooms and zucchini separately, seasoning each batch lightly with salt and pepper.

4.Season the Greens: In a bowl, toss the blanched spinach and bean sprouts separately with a tiny drizzle of sesame oil and a pinch of salt.

5.Cook the Beef: In the same skillet, cook the marinated beef over medium-high heat until fully browned and slightly caramelized (about 4-5 minutes). Set aside.

6.Prepare the Sauce: Whisk together all ingredients listed under 'For the Gochujang Sauce' until smooth. Adjust sweetness or water content as needed.

7.Fry the Eggs: Heat a small amount of neutral oil in a clean skillet over medium heat. Fry the four eggs sunny-side up, ensuring the yolks remain runny.

8.Assemble the Bibimbap: Divide the warm rice evenly among four large bowls. Arrange the prepared vegetables (spinach, bean sprouts, carrots, mushrooms, zucchini) and the cooked beef neatly over the rice in separate sections around the bowl.

9.Finish and Serve: Place one fried egg directly in the center of each bowl. Drizzle generously with the prepared Gochujang sauce. Garnish with toasted sesame seeds and shredded seaweed (if using). Serve immediately, instructing diners to mix all ingredients thoroughly before eating.