Prepare the vegetables

• Blanch the spinach and bean sprouts in salted boiling water, then squeeze out the excess water.
• Season the spinach with a little soy sauce, sesame oil and minced garlic.
• Julienne the carrot and slice the zucchini and shiitake mushrooms.

Cook the vegetables

• Heat a little vegetable oil in a frying pan.
• Sauté the carrot, zucchini and shiitake separately until tender, seasoning lightly with salt.

Cook the beef

• Brown the ground beef in the pan with the remaining garlic and soy sauce.
• Sprinkle with toasted sesame seeds.

Fry the eggs

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

Assemble the bibimbap

• Divide the warm rice between bowls.
• Arrange the vegetables and beef on top and place an egg in the center.
• Serve with gochujang and a drizzle of sesame oil, then mix before eating.