Korean Bibimbap Bowls - Simple Seasonal

Ingredients

• 1/4 C low sodium soy sauce
• 1/4 C smashed canned pear halves
• 1 Tbsp packed dark brown sugar
• 1Tbsp minced green onion
• 1 clove minced garlic
• 1 lb thinly sliced boneless beef ribeye
• 1/2 Tbsp sesame oil
• 2 C dry sushi rice
• 1 Tbsp sesame oil
• 4 eggs
• 1/4 tsp sesame oil
• 3/4 C carrots cut into matchsticks
• 3/4 C daikon radish cut into matchsticks
• 1 1/2 tsp sesame oil
• 3/4 tsp rice vinegar
• salt and pepper to taste
• 1 C sliced yellow summer squash
• 1 4 oz container (about 1 1/2 C sliced) shiitake mushrooms stemmed and sliced
• 8 oz (about 4 C) mung bean sprouts
• salt to taste
• 6 oz 4 C spinach*
• 1 Tbsp soy sauce
• 2 Tbsp water
• 1 tsp sesame oil
• 1/2 tsp rice vinegar
• 1/2 C Korean chili sauce (gochujang)
• 1 Tbsp toasted sesame seeds plus more for garnish