Step 1

Put the rice in large, slightly shallow bowl. Arrange the Bulgogi with any cooking juices and the carrots, bean sprouts, spinach and mushrooms on top of the rice in separate piles so you can see each individual ingredient on the rice. Top with the egg. Sprinkle with the sesame seeds and drizzle with the sesame oil and soy sauce.

Step 2

When ready to eat, mix the ingredients together with some Gochujang Paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and Gochujang Paste, to taste.

Step 3

Place the rib-eye in the freezer for about 30 minutes so that it is easier to slice. When partially frozen, thinly slice into strips. Set aside.

Step 4

Whisk together the soy sauce, garlic, brown sugar, sesame seeds, sesame oil, ginger, honey, red pepper, black pepper, scallions, pear, onion and lemon-lime soda, if using, in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour and up to overnight; it is best if marinated overnight.

Step 5

Heat a grill to high. Remove the beef from the marinade and grill for 1 to 2 minutes per side. Set aside until ready to compile the bibimbap.

Step 6

Combine the gochujang, sugar and sesame oil in a small bowl. Mix well.