Marinate the beef: In a bowl, mix the sliced beef with soy sauce, sugar, minced garlic, and sesame oil. Let it marinate for at least 15 minutes.

Prepare the vegetables: Blanch the spinach and bean sprouts separately in boiling water for 1 minute, then drain and squeeze out excess water. Season each with a pinch of salt and a few drops of sesame oil.

Cook the vegetables: In a pan, sauté the carrot, zucchini, and shiitake mushrooms separately with a little oil until tender but still crisp. Season lightly with salt.

Cook the beef: Heat a pan over medium-high heat and cook the marinated beef until browned and cooked through, about 3-4 minutes. Set aside.

Fry the eggs: In the same pan, fry the eggs sunny-side up or to your preferred doneness.

Assemble the bibimbap: Divide the cooked rice between two bowls. Arrange the vegetables and beef in sections on top of the rice. Place a fried egg in the center. Serve with gochujang and toasted sesame seeds on the side.

Mix and enjoy: Before eating, mix all the ingredients together with the gochujang to combine flavors.