Rinse the Short-Grain White Rice under cold water until the rinse water runs clear, then combine with measured Water in a pot or rice cooker and cook until tender; keep warm.
Thinly slice the Beef against the grain. In a bowl, whisk together Soy Sauce, Sugar, minced Garlic, Sesame Oil and Ground Black Pepper; add the beef and marinate 15–30 minutes, then quickly stir-fry in a hot pan until browned and set aside.
Blanch the Soybean Sprouts in boiling water 2–3 minutes, drain, and toss with a little Sesame Oil, minced Garlic and a pinch of Salt.
Blanch the Spinach briefly, squeeze out excess water, then season with Sesame Oil, minced Garlic and Salt.
Julienne the Carrot and Zucchini. Sauté the carrot in a bit of Neutral Oil until just tender and slightly caramelized; cook the zucchini separately the same way and season both with a pinch of Salt.
Slice the Shiitake Mushrooms and sauté in Neutral Oil until golden; finish with a splash of Soy Sauce and a pinch of Sugar to deepen the flavor.
Make the gochujang sauce by mixing Gochujang with a drizzle of Sesame Oil, a little Sugar, a splash of Rice Vinegar, a minced clove of Garlic and a tablespoon of Water to loosen—adjust to taste for heat and sweetness.
Fry the Egg sunny-side up (or to your liking) in a little Sesame Oil so the edges are set but the yolk remains runny.
To assemble, divide the warm Short-Grain White Rice among bowls, arrange portions of the marinated Beef and each prepared vegetable on top, place the fried Egg in the center, drizzle with the gochujang sauce, and finish with sliced Scallion and a sprinkle of Toasted Sesame Seeds and a final tiny drizzle of Sesame Oil. Mix everything together before eating.
