Bibimbap

Cook the rice according to package directions and keep warm. Slice beef thinly against the grain. In a small bowl, mix 1 tbsp soy sauce, ½ tbsp sesame oil, half the minced garlic, and a pinch of sesame seeds. Toss beef in marinade and set aside for 10 minutes.

Bring a pot of salted water to a boil. Blanch spinach for 30 seconds, then drain and squeeze out excess water. Toss with a few drops of sesame oil, a pinch of garlic, and salt. Blanch bean sprouts for 1 minute, drain, and season the same way. Keep each vegetable separate.

Julienne the carrot and zucchini into matchsticks. Slice shiitake mushrooms thinly. Heat a skillet over medium-high with a drizzle of neutral oil. Stir-fry carrots for 2 minutes until just tender, season with a splash of soy sauce and a pinch of garlic. Remove. Repeat with zucchini (1–2 minutes), then mushrooms (2–3 minutes), keeping each batch separate.

Wipe the skillet and heat over high. Add marinated beef and cook undisturbed for 1 minute, then stir-fry for another 1–2 minutes until browned but still tender. Remove. In the same skillet, fry 2 eggs sunny-side-up over medium heat until whites are set but yolks are runny, about 3 minutes.

In a small bowl, whisk gochujang, 1 tbsp sesame oil, remaining garlic, and a pinch of sugar. Add 1–2 tsp water if too thick. Divide warm rice between 2 bowls. Arrange spinach, bean sprouts, carrots, zucchini, mushrooms, and beef in sections around the rice. Top each bowl with a fried egg, sprinkle with sesame seeds, and drizzle with gochujang sauce. Stir everything together just before eating.