Put the soybean sprouts in a pot and add 4 cups water and 2 or 3 tsp salt. Cover and cook for 20 minutes over medium-high heat. Take out the sprouts with tongs and put them into a bowl.
In a bowl, mix the sprouts with ½ tsp salt, 1 tsp minced garlic, and 2 tsp of sesame oil.
Blanch the spinach in hot water, then mix with 1 tsp garlic, 1 tsp sesame oil, ½ tsp salt, and 1 tsp sesame seeds.
Cut the carrot, zucchini, and shiitake mushrooms into matchstick-size slices.
Heat up a pan. Add a few drops of cooking oil and sauté the carrots, zucchini, and shiitake mushrooms, all separately, with 1 tsp minced garlic, a drop of sesame oil for 1 minute until slightly softened.
Cut the beef into matchsticks, stir fry beef with 1 tbsp minced garlic, 1 tbsp soy sauce, 2 tsp vegetable oil.
In a bowl
Place the rice in the center of the bowl and arrange the prepared ingredients over the rice. Top with a fried egg and gochujang.
Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.
Serve right away with more Jookjangyeon Gochujang on the side.