1. Prepare the Rice:

1. Rinse the rice under cold water until the water runs mostly clear.
2. Add the rinsed rice and 2 ½ cups of water to a rice cooker and cook according to the manufacturer’s instructions.
3. Alternatively, cook on the stovetop: Bring rice and water to a boil in a medium saucepan. Once boiling, stir once, cover tightly, reduce heat to the lowest setting, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Keep warm.

2. Marinate and Cook the Beef:

1. In a medium bowl, combine the thinly sliced beef with all the marinade ingredients: soy sauce, sesame oil, mirin, minced garlic, sugar, black pepper, and sesame seeds. Mix well to ensure the beef is evenly coated. Let it marinate for at least 20-30 minutes at room temperature, or longer in the refrigerator.
2. Heat a tablespoon of cooking oil in a large skillet or wok over medium-high heat.
3. Add the marinated beef and cook, stirring frequently, until it’s browned and cooked through (about 5-7 minutes). Avoid overcrowding the pan; cook in batches if necessary.
4. Remove the cooked beef from the skillet and set aside.

3. Prepare the Vegetables (Namul):
For each vegetable, you’ll generally blanch or sauté, then season. Have small bowls ready for each seasoned vegetable.

• Spinach:

  1. Bring a pot of water to a boil. Add the spinach and blanch for 30-60 seconds, just until wilted.
  2. Immediately drain and rinse under cold water to stop the cooking process and retain its vibrant green color.
  3. Gently squeeze out excess water from the spinach.
  4. In a bowl, combine the blanched spinach with 1 teaspoon toasted sesame oil, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and a pinch of sesame seeds. Mix gently. Set aside.

• Soybean Sprouts (or Mung Bean Sprouts):

  1. If using soybean sprouts (kongnamul), you might want to remove the root ends for a cleaner look, though this is optional. Mung bean sprouts (sukju namul) are generally more tender.
  2. Bring a pot of water to a boil. Add the sprouts and cook for 2-3 minutes (for mung bean sprouts) or 5-8 minutes (for soybean sprouts, until tender but still slightly crisp).
  3. Drain and rinse under cold water. Gently squeeze out excess water.
  4. In a bowl, toss the sprouts with 1 teaspoon toasted sesame oil, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and a pinch of sesame seeds. Set aside.

• Carrots:

  1. Heat 1 teaspoon of cooking oil in the skillet over medium heat.
  2. Add the julienned carrots and 1/2 teaspoon salt. Sauté for 2-4 minutes, until tender-crisp. They should still have a slight bite.
  3. Remove from skillet and set aside.

• Zucchini:

  1. Heat 1 teaspoon of cooking oil in the same skillet over medium heat.
  2. Add the julienned zucchini and 1/2 teaspoon salt. Sauté for 2-3 minutes, until tender-crisp and slightly translucent. Be careful not to overcook, as it can become mushy.
  3. Remove from skillet and set aside.

• Shiitake Mushrooms:

  1. Heat 1 teaspoon of cooking oil in the skillet over medium-high heat.
  2. Add the sliced shiitake mushrooms and sauté for 3-5 minutes, until softened and slightly browned.
  3. Add 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1/2 teaspoon minced garlic. Stir and cook for another 1-2 minutes until the mushrooms have absorbed the seasonings.
  4. Remove from skillet and set aside.

4. Prepare the Gochujang Sauce:

1. In a small bowl, whisk together the gochujang, 2 tablespoons toasted sesame oil, water, sugar (or honey), rice vinegar, 1 teaspoon minced garlic, and 1 teaspoon sesame seeds.
2. Adjust consistency with a little more water if it’s too thick. Taste and adjust sweetness or tanginess if desired. Set aside. This sauce is potent, so a little goes a long way.

5. Prepare the Eggs:

1. Heat a lightly oiled non-stick skillet over medium-low heat.
2. Crack the eggs into the skillet, being careful not to break the yolks.
3. Cook sunny-side up until the whites are set but the yolks are still runny (about 2-4 minutes). Alternatively, cook to your preferred doneness (over easy, over medium).

6. Assemble the Bibimbap:

1. Divide the warm cooked rice equally among 4 large, shallow bowls.
2. Artfully arrange a portion of each prepared vegetable (spinach, sprouts, carrots, zucchini, mushrooms) and the cooked beef in separate sections on top of the rice. Aim for a colorful, visually appealing presentation, like petals of a flower.
3. Carefully place a sunny-side-up egg in the center of each bowl.
4. Garnish with extra toasted sesame seeds and, if desired, julienned roasted seaweed (gim).
5. Serve immediately with the prepared Gochujang sauce on the side, allowing each person to add to their taste.