Cook the rice

• Rinse the rice until the water runs clear.
• Cook the rice in a saucepan until tender and fluffy.

Prepare the vegetables

• Blanch the spinach and bean sprouts, then squeeze out excess water.
• Julienne the carrot and zucchini and slice the mushrooms.
• Sauté each vegetable separately with a little oil, salt and minced garlic.

Cook the beef

• Stir-fry the ground beef with soy sauce, sugar, minced garlic and a drizzle of sesame oil until browned and glossy.

Make the gochujang sauce

• Mix the gochujang with sesame oil, sugar, a splash of soy sauce and sesame seeds.

Fry the eggs

• Fry the eggs sunny side up in a hot oiled pan.

Assemble the bowls

• Spoon the warm rice into bowls.
• Arrange the vegetables and beef in sections over the rice.
• Top each bowl with a fried egg, scallions, sesame seeds and a spoonful of gochujang sauce, then mix everything together before eating.