Bibimbap

Blanch spinach in boiling salted water for 1 minute, drain, squeeze completely dry, and toss with 1 tsp sesame oil, 1 clove minced garlic, and a pinch of salt. Set aside.

Julienne or grate the carrot. Slice the zucchini into thin strips. Slice the shiitake mushrooms. Shred the red cabbage and massage lightly with salt.

Heat 1 tsp sesame oil in a large skillet over medium-high heat. Sauté zucchini for 2 minutes until tender; season lightly with salt and transfer to a small bowl.

Add another 1 tsp sesame oil to the skillet. Sauté shiitake mushrooms for 3–4 minutes until golden; season lightly with soy sauce and transfer to a bowl.

Add raw grated carrot to the skillet, toss briefly (about 30 seconds) to warm, season lightly, and set aside. The carrot may stay raw if preferred.

In the same skillet, brown ground beef over medium-high heat, breaking it up as it cooks (about 4–5 minutes). Drain excess fat if needed.

Add 1 tbsp Ginger-Soy Marinade to the cooked beef, stir well to coat, and cook for 30 seconds more. Transfer to a small bowl.

Add 1 tsp sesame oil to the skillet over medium heat. Crack the egg directly into the pan and fry sunny-side up for 2–3 minutes until the whites are set but the yolk remains runny. Season with a pinch of salt and white pepper.

Place warm cooked rice in a large serving bowl. Arrange each vegetable and the protein in a neat section on top of the rice, leaving a small well in the center.

Place the fried egg in the center of the bowl. Drizzle 1.5 tbsp Gochujang Sauce over the egg and around the vegetables.

Sprinkle toasted sesame seeds and sliced green onion over the bowl. Drizzle with 1 tsp sesame oil if desired.

Mix vigorously with a spoon to combine all ingredients and sauce. Taste and adjust seasoning as needed. Serve immediately while warm.