Bibimbap

Cook rice and keep warm.

Julienne carrot and cucumber.

Blanch spinach and bean sprouts, then drain.

Mix gochujang, soy sauce, sesame oil, and garlic.

Sauté carrot briefly until tender.

Divide rice into bowls.

Arrange vegetables over rice.

Fry eggs sunny-side up.

Top bowls with eggs and sauce.

Mix before eating.