Bibimbap Bowl

Cook ground beef with half of garlic and 1 tbsp of soy sauce in a skillet until browned and cooked through.

In the same skillet, sauté carrot and zucchini in vegetable oil for 3 minutes, then wilt spinach for 1 minute. Toss the vegetables with the remaining garlic and soy sauce and half of sesame oil.

Fry eggs sunny side up in a little oil until the whites are set and the yolks are still runny.

Stir gochujang with the rest of the sesame oil and 1 tbsp water to make the sauce.

Divide jasmine rice between two bowls. Arrange seasoned beef, sautéed vegetables and fried eggs on top, sprinkle with sesame seeds and serve with gochujang sauce. Mix everything together before eating.