Marinated beef served over rice with sautéed vegetables and a fried egg.
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Whisk together soy sauce, sesame oil, brown sugar, and garlic; marinate the sliced beef in this mixture for at least 30 minutes.
Blanch the spinach in boiling water for 30 seconds, rinse in cold water, squeeze dry, and season with a pinch of salt and sesame oil.
Sauté the julienned carrots in a lightly oiled pan over medium-high heat until softened but still crisp, then set aside.
In the same pan, sauté the sliced shiitake mushrooms until browned and tender, then set aside.
Heat a large skillet over high heat and cook the marinated beef quickly in batches until browned and slightly caramelized.
In a separate non-stick pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny.
Assemble the bowls by placing a portion of rice at the bottom and arranging the beef, spinach, carrots, and mushrooms in sections on top.
Place a fried egg in the center of each bowl and serve with a dollop of gochujang and a sprinkle of sesame seeds.
