Korean bibimbap

Pasos

1. Julienne the carrots, cut the zucchini into half-moons, and mince the garlic; keep each vegetable separate to preserve their textures.
2. Wilt the spinach in a hot skillet with a drizzle of oil, just until soft and dark green; season lightly with salt and set aside.
3. Sauté the carrots in the same skillet until still slightly crisp and brighter in color; set aside separately.
4. Sear the zucchini until tender on the edges but still firm in the center; it should be glossy without releasing too much water.
5. Brown the beef with the garlic, soy sauce, and sugar until well browned, fragrant, and no raw juices remain in the skillet.
6. Loosen the gochujang with the rice vinegar and sesame oil until you have a smooth, glossy sauce loose enough to coat the back of a spoon.
7. Reheat the rice by steaming or over low heat until piping hot and soft, then divide among bowls.
8. Fry the eggs until the whites are set and the yolks are still runny, with slightly crispy edges if desired.
9. Arrange the vegetables, beef, and egg in sections over the rice, add the gochujang sauce, sprinkle with sesame seeds, and mix just before eating.