A classic Korean recipe for a go-to weeknight meal
Wash and cook your rice in a rice cooker, Instant Pot or over the stove.
Thinly slice your beef and place in glass bowl or container. Add 2 tbsp each of soy sauce, minced garlic, and sesame oil, and 1 tsp honey and mix to distribute evenly. Cover and let marinate in the fridge.
Bring a medium pot of salted water to a boil and blanch the mung beans for about 5 minutes. Remove from water with colander, and use the same water to blanch the spinach. Place the fully-drained vegetables in their own bowls and season with salt and sesame oil to taste. You may add a bit of minced garlic to the spinach if you prefer.
At the same time, put prepared carrots, mushrooms and cucumber into their own bowls, and salt generously. Once you have finished with the mung beans and the spinach, drain the carrots and mushrooms (they will have sweated a little from the salt) and sauté each over medium heat (about 7 minutes for carrots, 4 minutes for mushrooms). As for the cucumbers, it is your choice whether you wish to sauté them or not. I usually keep them raw and find that the little bit of salt is enough (you will probably want to drain these as well).
After wiping down your sauté pan with a slightly damp towel, fry the beef with a tiny bit of oil, keeping it medium rare if you can. Set beef aside.
At this point, your rice should be done. Fluff slightly and spread evenly in a large bowl. See note below about using a stone bowl. Assemble all of your seasoned vegetables evenly around the bowl, including the kimchi. Try to put the same colour of vegetable opposite the other (for example, spinach across from cucumber, carrot across from kimchi) to maximize harmony and enjoyment.
Wipe down pan once more and fry a sunny side egg to place on top of the rice and vegetables.
Top with sesame seeds and a dollop of gochujang on the side (best to adjust as your go for heat!)
Advance prep: I would strongly recommend that you prepare all of the vegetables the night before either partially (just sliced and portioned) or fully (blanched, sautéed, and chilled) to make cooking a breeze the next night. You can also marinate the beef the night before.
Prepping for the week: If you really want to win at life, you can double up the recipe and make enough to meal prep for a whole week. In this case, it's best to store the vegetables separate from the rice to keep things fresh and vibrant, and cook the beef and egg à la minute if you can.
Stone bowl: If you can get your hands on a dolsot, or stone bowl, you can really heighten the experience by adding a layer of sesame oil to the bottom of the bowl before adding your rice and ingredients, then heating the stone bowl over the stove for a crispy bottom. In this scenario, the raw egg would work great, and you can basically add raw seasoned beef to be "cooked" in the stone bowl.