Colorful Korean Bibimbap Rice Bowls

Instructions

1. Cook the short-grain rice with 1 1/4 cups water until tender, then let it steam off the heat for 10 minutes so the grains stay fluffy but not wet.
2. Season the beef with tamari, sesame oil, sugar, and black pepper. Sear it in a hot skillet with a little neutral oil for 3 to 4 minutes until browned and glossy, then transfer it to a plate.
3. Bring a pot of salted water to a boil. Blanch the spinach for 20 seconds and the bean sprouts for 1 minute, then drain well, squeeze dry, and season each with a little salt and sesame oil. Saute the carrot, mushrooms, and zucchini separately over medium-high heat until each is just tender and still distinct.
4. Whisk the gochujang, rice vinegar, garlic, and 1 tablespoon warm water into a spoonable sauce. Fry the eggs in a lightly oiled skillet over medium heat until the whites are set and the yolks are still runny.
5. If using a stone bowl or cast iron skillet, heat it with a little sesame oil until hot and add the rice, letting the bottom crackle into a crust before adding the toppings. Otherwise divide the rice between bowls. Either way, arrange the beef and vegetables in sections, add the eggs, and finish with scallion, sesame seeds, and kimchi if using.