iBibimbap

1. Rinse the short-grain white rice under cool running until the runoff is mostly clear. Combine the rice with the water in a medium saucepan, bring to a boil, then cover, reduce to low, and cook until tender, 15–18 minutes. Remove from heat and rest, covered, 10 minutes; fluff and divide among 4 warm bowls, keeping covered.

2. Bring a large pot of water to a boil. Blanch the soybean sprouts until crisp-tender, 3–4 minutes; drain well. In a medium bowl, mix the sesame oil with the kosher salt; toss half of this mixture with the warm soybean sprouts and set aside.

3. In the same pot, blanch the spinach until just wilted, 20–30 seconds; drain, rinse under cold running, and squeeze very dry. Toss the spinach with the remaining sesame oil–salt mixture and half of the garlic.

4. Set aside 1 teaspoon of the vegetable oil for frying eggs. Heat the remaining vegetable oil in a large skillet over medium-high heat. Add the zucchini and stir-fry until tender-crisp, 2–3 minutes; push to one side. Add the carrot and stir-fry until bright and just tender, 2–3 minutes; push aside. Add the shiitake mushrooms and cook until tender and lightly browned, 3–4 minutes. Transfer all vegetables to plates.

5. In a bowl, combine the ground beef with the soy sauce, the remaining garlic, the scallions, and the black pepper; mix to season evenly. Return the skillet to medium-high heat and cook the beef, breaking it up, until just cooked through and most liquid evaporates, 3–4 minutes.

6. Heat a small nonstick skillet over medium heat with the reserved oil. Crack in the eggs and fry sunny-side up until the whites are set and the yolks are still runny, 3–4 minutes.

7. Arrange the sautéed vegetables and beef in mounds over the bowls of rice. Top each bowl with a fried egg. Serve with gochujang to taste and sprinkle with sesame seeds; toss together at the table and eat immediately.