1. For the meat, mix ground beef with the rest of the meat ingredients and marinate for 30 minutes.

2. While the meat is marinating, mix all the bibimbap sauce ingredients in a bowl until well combined. Set aside.

3. In a pan, heat oil over medium heat then cook julienned carrot with salt until tender and turns vibrant. Remove from the pan.

4. In the same pan, heat oil over medium heat then cook sliced shiitake mushroom with salt until all cooked. Remove from the pan and set aside.

5. Add ¼ cup of water in the same pan, blanch the spinach until the leave turns vibrant green. Strain immediately. Transfer it to a mixing bowl then season it with salt and ½ tsp sesame oil.

6. Add ¼ cup of water in the same pan, add bean sprout and cook for 3 minutes until they turn translucent. Strain and rinse with a cool water until completely cooled, squeeze the bean sprouts with your hands to remove excess water then transfer it to a bowl. Season it with the rest of salt and sesame oil.

7. Using the same pan, heat oil on medium heat. Fry the egg until the egg white is set. Add oil to a pan, and cook marinated ground beef until cooked thoroughly.

Assemble Bibimbap

1. Put a cooked rice into a bowl, then add the meat, assorted vegetables, bibimbap sauce, and egg on top of the rice. Garnish with sesame seeds before serving.

2. To eat, mix everything up in a bowl. Enjoy!