Shrimp and Squid Bibimbap

Pat the seafood dry and cut it into bite-size pieces if needed. Cook the eggs first in a pan over medium heat. Raise the same pan to high heat, add the shrimp and squid, and stir-fry for 1 1/2 to 2 minutes. Stop cooking as soon as both turn opaque. Divide the rice between two bowls and spoon the seafood over it together with the liquid left in the pan. Add the seasoned spinach and one fried egg to each bowl. Of the measured 2 tbsp gochujang, add half first and mix it through the rice and toppings. Add the remaining portion after the first mixing. Divide all measured seafood, spinach, eggs, rice, and gochujang evenly between the two servings. This recipe uses the same pan for the eggs and seafood, with the heat raised before the seafood is added.