• Cook rice in a rice cooker.
• Set a pot of salted water to boil and move on to the next steps while you wait for the water to boil.

Vegetables

• Julienne the carrots and zucchini.
• Fry the carrots in vegetable oil and season with salt and pepper.
• Repeat with zucchini.
• Blanch the mung beans- boil for 2 minutes, drain, and dump in an ice water bath.
• Blanch the spinach in the same way.
• Mix mung bean sprouts with 2 cloves of crushed garlic, 2 pinches of salt, 1 tsp soy sauce, and 1 tsp sesame oil.
• Mix spinach with 1 clove crushed garlic, pinch of salt, 1 tsp soy sauce, and 1 tsp sesame oil.

Meat

• Pan fry the ground beef and black pepper.
• Mix in gochujang, garlic, honey, and soy sauce.

Assembly

• Coat the bottom of the skillet with sesame oil and heat on medium high.
• Place cooked rice in the skillet and flatten it out to cover the bottom. It should sizzle!
• Place each veggie on top of the rice into 4 equal quadrants.
• Heap the ground beef into the center and make a small well in the center.
• Place two egg yolks into the well.
• Top off with a sprinkling of toasted sesame seeds.
• Transfer skillet to a trivet on the table. Check with your spoon to see if the bottom of the rice has gotten crispy. If not, heat the skillet a little longer.
• Optional: cook the egg whites into an omelette, slice into small pieces, and add to the skillet.
• Break the egg yolks and thoroughly mix everything in the skillet together. Serve yourself a few spoonfuls at a time in a bowl so that every bite is hot!