Beef Bibimbap with Gochujang Sauce

Preparation

• 1
  Wash the rice thoroughly, salt it, and cook according to package directions.
• 2
  Divide the beef into several pieces and then slice it very thinly against the grain. Clean and wash all vegetables. Cut the carrots into thin slices or sticks, the onion into strips, and divide the mushrooms into smaller pieces. Finely chop or press the garlic. (Note: Part of the garlic will be used for the spinach, the other for the sauce).
• 3
  For the sauce, mix 20 g Gochujang, 15 g soy sauce, 10 g agave syrup, 5 g sesame oil, and one pressed garlic clove, then chill in the refrigerator.
• 4
  Drizzle a coated pan with a little oil and sauté carrots, onions, mushrooms, and sprouts separately over medium heat, one after another. Add the spinach with a little water and a pressed garlic clove to the pan until it wilts. Fry the eggs into sunny-side up eggs. Set all prepared ingredients aside. Clean the pan, drizzle with oil again, and sear the meat on both sides. Due to the thin slices, this only takes a few minutes. Finally, add 10 g soy sauce and continue frying for another minute.
• 5
  To serve, fill bowls with rice. Place the fried egg in the center and arrange carrots, onions, mushrooms, sprouts, spinach, and meat decoratively around the edge. Sprinkle with black sesame and serve with the Gochujang sauce.