Bibimbap

Cut the beef into thin strips about 5 cm long and marinate in soy sauce, sesame oil, minced garlic and sugar for 15-20 minutes.

Sear the meat in hot oil over high heat for 2-3 minutes until nicely browned; transfer to a plate.

Blanch the spinach in boiling water for 30-40 seconds, cool immediately in ice water, squeeze out excess liquid and chop; toss with sesame oil, a splash of soy sauce and a pinch of salt.

Cut the carrot and zucchini into thin matchsticks and slice the shiitake mushrooms; sauté each vegetable separately in oil for 2-3 minutes with a pinch of salt, keeping them crisp.

In a clean pan, fry the eggs in a little oil without flipping, until the whites are set and the yolks are soft and runny.

Divide the hot rice among deep bowls; arrange the beef, spinach, carrot, zucchini and mushrooms on top in separate sections, placing the fried egg in the center.

Sprinkle with sesame seeds, add a spoonful of gochujang sauce to each bowl and drizzle with the remaining sesame oil; mix all the ingredients thoroughly in the bowl right before serving.