Bibimbap

Marinate the thinly sliced beef with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 0.5 tbsp brown sugar, and minced garlic. Let it rest for a few minutes.

Heat a pan over medium‑high heat and cook the marinated beef until browned and cooked through, about 3–4 minutes.

In the same pan, sauté the julienned carrot, sliced mushrooms, and spinach with 0.5 tbsp soy sauce, 0.5 tbsp oyster sauce, and a pinch of salt until the vegetables are tender but still crisp, about 2–3 minutes.

Prepare the bibigo sticky white rice according to the package instructions; keep the rice warm.

Fry the egg to your liking (sunny‑side‑up or over‑easy).

To assemble, place a serving of rice in a bowl, top with the cooked beef, sautéed vegetables, and the fried egg. Drizzle bibigo gochujang sauce over the top and sprinkle with sesame seeds.