Asian at Home | Bibimbap

Bibimbap is rice with lots of various vegetables, protein(mostly beef), spicy gochujang sauce, and egg on top, and as its name "Bibim (Mix)" you mix everything together! It's very fun to eat, everyone likes it because you can build however you want to.
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Bibimbap Recipe
Serves 4
Ingredients
2 Tablespoons soy sauce
1 Tablespoon mirin (Seasoned rice wine)
1 Tablespoon sesame oil
2 Tablespoons Sugar
Black pepper
1 lb. beef (Such as sirloin, chuck or rib-eye), cut into one bite size
7 teaspoons plus 4 teaspoons toasted sesame oil, divided
1 cup fresh mung bean sprouts or soy bean sprouts
2 small zucchini, julienned
1 (9-ounce) package fresh baby spinach
3 medium size carrots, julienned
1 (5-ounce) package shiitake mushrooms, sliced
1 cup chopped kimchi, season with sesame oil, sesame seeds and sugar 1 teaspoon each.
½ head radicchio, sliced
4 cups warm cooked rice (Sticky white rice or brown rice)
4 eggs
Directions
1. Combine first 5 ingredients in a medium mixing bowl. Add beef; toss and coat evenly. Let stand 20 minutes
2. Heat a large skillet over medium-high heat. Add 1 teaspoon toasted sesame oil; swirl to coat. Add bean sprouts and a pinch of salt to pan; sauté 1 minute. Remove sprouts from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add zucchini and a pinch of salt to pan; sauté 1 minute. Remove zucchini from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add Spinach and a pinch of salt to pan; sauté 1 minute. Remove spinach from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add carrots and a pinch of salt to pan; sauté 3 minutes. Remove carrot from pan, keep warm. Add 1 teaspoon oil; swirl to coat. Add mushrooms and a pinch of salt to pan; sauté 2 minutes. Remove from pan, keep warm. Add 1 teaspoon oil; swirl to coat. Add marinated beef to pan; sauté 7 minutes or until cooked through. Remove from pan, keep warm.
3. Heat a large nonstick skillet over medium-low heat. Add 1 teaspoon toasted sesame oil. Crack eggs into pan; cook 5 minutes or until whites are set. Remove from heat.
4. Place 1 cup rice in each of 4 shallow bowls. Arrange the sprouts, zucchini, spinach, carrots, mushrooms, seasoned kimchi, and radicchio evenly. Top each serving with 1 egg and 1 teaspoon toasted sesame oil. Serve with gochujang sauce.
5. Eat by adding as much sauce as you or guests desired and mixing everything together.