To start, thinly slice the beef across the grain. Place in a bowl and set over a scale. Add the soy sauce, sugar, sesame oil, and garlic. Mix then cover and let marinate in the fridge until ready to cook.

Place a bowl over a scale and add the ingredients for the bibimbap sauce: gochujang, sesame oil, sugar, rice vinegar, garlic, and ginger. Mix and set aside.

First, julienne the carrots (slice them into thin match sticks). Then place them in a mortar and pestle with a little pinch of salt. Lightly bash and bruise the carrots and then transfer them to a glass jar.

Add the soy sauce, rice wine vinegar, toasted sesame seeds, and gochugaru. Mix to combine and pack down. Put a lid on and keep it in the fridge to lightly pickle until ready for eating.

Cut the zucchini into quarter moons (slice them into coins, then into quarters). Add to a bowl with a pinch of salt and mix. Let sit for 5 minutes. Strain off any water, then pat dry.

Place a wok over medium-low heat. Add a drizzle of sesame oil to the pan. Add a bunch of spinach and a pinch of salt, slowly sauté until wilted down. Remove and set aside.

Turn the heat to high and add vegetable oil. Toss in the zucchini and stir fry for 60 seconds. Add the sesame oil, mix together, remove and set aside.

Repeat this stir-frying process with the mushrooms & garlic. Set aside.

Add the marinated beef and stir fry until cooked through and reaches 160 °F/ 71 °C. Set aside to rest while you make the eggs for serving.

Fry however many eggs you want (1 per bowl/serving is standard). This recipe makes around 4 rice bowls.

While the beef & eggs are still hot, serve: place cooked rice in the bottom of the bowl. Place the beef, various vegetables, and the bibimbap sauce over the rice. Top with the fried egg and some sliced scallions. Devour.