4 cups warm cooked rice (short-grain white rice or brown rice)
Toasted sesame seeds
Toasted gim (nori), full square size
Let's get Cooking...
Combine all ingredients for beef marinade in a medium-sized mixing bowl. Toss everything together and let stand 20 minutes.
To make omelet, beat 2 eggs with small pinches of salt and pepper. Heat a large, nonstick skillet over medium-high heat and add 1 teaspoon of sesame oil. Pour egg mixture and cook 2-3 minutes and flip over. Cook another minute and remove from skillet; set aside.
Into same skillet, add 1 teaspoon sesame oil; swirl to coat. Add spinach and a pinch of salt. Sauté 2 to 3 minutes. 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 2-3 minutes. Remove carrots from pan; keep warm. Add 1 teaspoon oil; swirl to coat. Add mushrooms and a pinch of salt to pan. Sauté 4-5 minutes. Remove from pan; keep warm.
In same skillet, add marinated beef. Sauté 7-8 minutes or until cooked through with slightly browned edges and no more juices. Remove from pan; keep warm.
Season rice with pinches of salt, pepper, sugar, sesame oil and sesame seeds. Mix well and keep covered with a damp towel.
To make bibimbap: Place 1 cup of rice on bottom of each bowl. Arrange vegetables evenly around the edge and place beef in middle. Add 1 tablespoon toasted sesame oil. Fry remaining 2 eggs to sunny side up or until your desired doneness. Top each bibimbap with 1 fried egg and 1 teaspoon toasted sesame oil. Serve with gochujang.
To make gimbap: Place gim on top of bamboo/sushi roller, rough side up, shiny side down. Spread ½ cup of rice evenly over the ⅔ of gim closest to you, leaving top ⅓ empty. Lay ingredients down one by one in the middle of rice. (Make sure not to put too much or you will have a hard time rolling it.) Using roller, roll from the bottom up, pressing down to make the filling stay in. Continue to roll completely and gently squeeze gimbap with roller to seal it tightly. Unroll from roller and place seam side down. When you are ready to serve, lightly coat knife and gimbap with sesame oil and slice into ½-inch wide pieces. Sprinkle with sesame seeds and enjoy!