This mix of ingredients is a delicious Korean specialty, also called bibimbap.
soy bean sprouts
Korean Chili Pepper paste
Prepare the short grain rice first in a pot or rice cooker.
Prepare the mushrooms, zucchini, and carrots.
Then wash the soy beans sprouts and put them in boiling pot of water. Add salt. Leave for about 15 minutes. Strain the bean sprouts and season with sesame oil and minced garlic. Put the bean sprouts onto big bowl.
Rinse the spinach, put them into boiling pot of water. Leave for a few minutes. Strain, squeeze out water, and season with sesame oil. Add the spinach to bowl.
In a pan, put vegetable oil and sauté the shiitake mushrooms in a bit of sugar, salt and pepper. Add a little soy sauce and sauté some more. Then add the mushrooms to bowl.
In the pan, add vegetable oil and sauté the zucchini in some salt and sugar. Remove when translucent. Then add the zucchini to bowl.
Sauté the carrots in some sugar and salt (or add none at all). Then add the carrots to bowl.
Fry the ground beef in a pan with vegetable oil. Then add a bit of pepper, sugar and a pinch of salt. Add a teaspoon of soy sauce. Add a bit of sesame oil and cook until brown.
Add the beef to the bowl of vegetables.
Fry the egg. Then place on top of beef and vegetables.
Sprinkle sesame seeds for garnish, Korean chilli pepper to taste.