Bibimbap

Cook rice and keep warm. Mix beef with 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp sugar. Stir-fry in a hot pan until cooked through, 3–4 minutes.

Blanch spinach in boiling water for 30 seconds. Squeeze out water, then season with 1 tsp sesame oil and a pinch of salt.

Julienne carrots and zucchini. Sauté each separately in sesame oil with a pinch of salt until just tender, 2–3 minutes each.

Slice mushrooms and sauté with 1 tbsp soy sauce until tender, 4 minutes.

Make bibimbap sauce: mix gochujang, 1 tbsp sesame oil, 1 tbsp water, and 1 tsp sugar.

Fry eggs sunny-side up — the yolk should still be runny.

Divide rice into bowls. Arrange beef and all vegetables in sections on top. Place a fried egg in the centre. Serve with bibimbap sauce to mix in at the table.