Bibimbap

Method

1. Rinse the rice under cold water until the water runs clear, then cook it in a rice cooker or covered pot with 2 1/2 cups water until tender, about 18 minutes, and keep it warm.

2. In a bowl, mix the sliced beef with the soy sauce, sesame oil, sugar, and half of the minced garlic, then let it marinate for at least 15 minutes while you prepare the vegetables.

3. Make the sauce by stirring together the gochujang, honey, remaining garlic, 1 teaspoon sesame oil, and 1 tablespoon water until smooth and pourable; add a splash more water if it is too thick.

4. Blanch the spinach in boiling water for 30 seconds, drain, squeeze out the excess water, and season lightly with a pinch of salt and a few drops of sesame oil.

5. Heat 1 tablespoon of cooking oil in a skillet over medium-high heat and stir-fry the carrot for 2 minutes until slightly softened but still bright, then set aside.

6. In the same pan, cook the bean sprouts for 2 minutes and the mushrooms for 3 to 4 minutes until golden, seasoning each lightly with salt and keeping them in separate piles.

7. Turn the heat to high, add the marinated beef in a single layer, and cook for 2 to 3 minutes until it is browned and no longer pink.

8. Wipe the pan, add 1 tablespoon oil, and fry the eggs over medium heat until the whites are set but the yolks are still runny, about 3 minutes.

9. Divide the warm rice among four bowls and arrange the beef and each vegetable in neat sections on top, then place a fried egg in the center.

10. Sprinkle everything with sesame seeds and serve with the gochujang sauce on the side.

11. To eat, spoon on as much sauce as you like and stir the whole bowl vigorously so the yolk and sauce coat every grain of rice.

Cooking times vary by equipment -- cook to temperature and to taste.