Step 1

Prepare the bulgogi, or stir-fry beef with salt, pepper, and 1 tbsp each soy sauce and sesame oil. Set aside.

Step 2

Cook the bean sprouts in boiling water for 5 minutes. Drain, Place in a separate bowl and add 1 teaspoon garlic, 1 tablespoon each of soy sauce and sesame oil. Mix. Set aside.

Step 3

Stir-fry the carrots in a little oil for about 4 minutes. Set aside. Lightly salt.

Step 4

Stir-fry the zucchini in a little oil for about 4 minutes. Set aside. Lightly salt.

Step 5

Stir-fry the spinach with a teaspoon of water until wilted and water has evaporated, about 4 minutes. Place in a separate bowl. Add 1 teaspoon garlic, 1 tablespoon each soy sauce and sesame oil. Mix. Set aside.

Step 6

Stir-fry the mushrooms with 1 tablespoon of soy sauce, until reduced and lightly browned, about 6 - 8 minutes.

Step 7

Cook 4 eggs, sunnyside up, add salt and pepper, set aside.

Step 8

Bring rice, water, vinegar, and salt to boil in a medium saucepan over high heat.

Step 9

Cover, reduce heat to low and cook until liquid has been absorbed, 7 - 9 minutes.

Step 10

Remove rice from heat and let sit, covered, until tender, about 15 minutes.

Step 11

(Cook time will be longer, approx. 25 minutes, if using long grain rice).

Step 12

Mix all the ingredients together and set aside.

Step 13

Portion out rice into 4 bowls.

Step 14

Arrange toppings in a circular fashion.

Step 15

Top each with egg and then toasted sesame seeds.

Step 16

Garnish with sauce.