1. Blanch spinach and bean sprouts in hot water for 1 to 2 minutes, let cool and squeeze out excess water. Place in bowl and season with 1 tablespoon soy sauce or tamari, 1 tablespoon garlic, 1 tablespoon sesame oil, and 1 tablespoon sesame seeds and pepper to taste. Mix well and set aside.
2. In a large sauté pan, heat about 2 tablespoons of canola oil and sauté carrots until softened then add zucchini and sauté until crisp-tender. Add 1 tablespoon garlic and cook for about 1 minute. Finish with 1 tablespoon sesame seed. fish sauce and salt and pepper to taste. Remove from pan and set aside.
3. Using same pan, sauté rehydrated mushrooms with 2 tablespoons sesame oil, 2 tablespoons soy sauce or tamari, 1 tablespoon sesame seeds, 1 tablespoon garlic and pepper to taste. Remove from pan and set aside.
4. Using same pan, heat 2 tablespoons sesame oil and add ground beef. As beef browns add 1 tablespoon garlic and sauté for about 1 minute then add 1 tablespoon soy sauce or tamari, 1 tablespoon sesame seeds, and cooking wine. After beef is cooked through, remove from pan and set aside.
5. Heat a small amount of canola oil in sauté pan and fry eggs sunny side up or over easy. You want the egg yolks to be somewhat runny.
6. To serve evenly divide warm rice between 4 deep bowls (referably warm), or use Korean stone bowls, pre-heated in oven, and arrange beef and vegetables in a flower pattern over the rice. Place an egg on top and add seaweed strips and a generous dollop of gochujang.
Traditionally, Koreans also use vegetables such as fiddlehead fern, bellflower roots, and daikon radish. Mix everything with rice and enjoy!
*Be sure to add at least 1 tablespoon of Korean chili paste. It can be a tricky ingredient for us to get in our stores, but it happens. Otherwise, you can find gochujang at your favorite Asian market.