Bibimbap (Korean Rice Bowl) - Jo Cooks

Ingredients

• 4 cups white rice (cooked, short grain)
• 4 large eggs
• 2 teaspoons sesame seeds (black and white, toasted)
• 8 ounces beef tenderloin (cut into thin strips, or any steak such as rib eye)
• 2 cloves garlic (minced)
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon honey
• 2 teaspoons toasted sesame oil
• 1 teaspoon sesame seeds
• 1 large zucchini (cut into 2 inch strips)
• 1 large carrot (cut into long strips)
• 1 red bell pepper (cut into thin strips)
• 8 ounces shiitake mushrooms (sliced)
• 8 ounces spinach (roughly chopped)
• 2 cups bean sprouts
• 6 cloves garlic (minced)
• 6 teaspoons sesame oil
• 1½ teaspoons salt
• ¼ cup gochujang (Korean chili paste)
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce (low sodium)