Bibimbap

Prepare 400 g warm cooked rice.

Keep it covered while the vegetables and beef are cooked, then divide it between the bowls when every topping is ready.

Combine 150 g beef with 1 tbsp soy sauce, 1 tsp minced garlic, 1 tsp sesame oil, and 1/2 tsp sugar.

Mix thoroughly and leave it to season for 10 minutes.

Blanch 100 g spinach and 100 g bean sprouts separately in salted boiling water for 1 to 2 minutes.

Cool them in cold water and squeeze them well. Cut 1 carrot and 1/2 zucchini into thin strips, season each lightly with salt, and saute them separately.

Heat a lightly oiled pan over high heat and add the seasoned beef.

Break it apart with a spatula and stir-fry for 2 minutes, then remove it from the heat when no pink sections remain.

Stir 2 tbsp gochujang, 1 tsp sugar, 1 tsp sesame oil, and 1 tbsp water together in a small bowl until the sauce is smooth.

Divide the rice between two bowls.

Arrange the spinach, bean sprouts, carrot, zucchini, and cooked beef over the rice. Fry 2 eggs and place 1 egg on each bowl.

Start with 1 to 2 tbsp of the prepared sauce in each bowl.

Mix the rice and toppings thoroughly just before eating, then add more sauce in small amounts if needed.