Bibimbap (Mixed Rice)

Start by preparing the vegetables. Wash the spinach and soybean sprouts. Peel and julienne the carrot into thin matchsticks.

Bring a small pot of water to a boil. Blanch the spinach for 30-60 seconds until just wilted. Immediately plunge into cold water, then squeeze out excess moisture. Season with a pinch of salt and a few drops of sesame oil.

In the same pot, blanch the soybean sprouts for about 5 minutes until tender but still crisp. Drain and season similarly to the spinach.

Heat a lightly oiled pan over medium heat. Sauté the julienned carrots for 2-3 minutes until slightly softened. Set aside.

Thinly slice the beef sirloin. In a small bowl, marinate the beef with 1 tbsp soy sauce, 1 tsp minced garlic, and 1 tsp sugar for about 10 minutes.

In the same pan used for the carrots, add the marinated beef and pan-fry over medium-high heat until it's fully cooked and slightly caramelized. Set aside.

Wipe the pan clean and fry two eggs sunny-side up, leaving the yolk runny.

To assemble, divide the warm cooked rice into two large bowls. Artfully arrange the prepared spinach, soybean sprouts, carrots, and beef on top of the rice in separate sections.

Place a fried egg in the center of each bowl.

Serve immediately. To eat, each person adds their desired amount of gochujang and a drizzle of sesame oil, then mixes everything together thoroughly before enjoying.