Bibimbap (Korean rice bowl)

Instructions

1. In a small bowl, whisk the gochujang, vinegar, and 1 tsp oil. In another small bowl, stir the soy sauce, sugar, and 1 tsp oil.
2. Coat a 12-inch nonstick skillet with cooking spray and heat on medium-high. Cook the beef and two-thirds of the garlic until mostly browned, about 3 minutes, stirring and breaking up the meat with the back of a wooden spoon. Stir in the soy sauce mixture. Cook until the beef is coated, 2 to 3 minutes. Transfer the beef mixture to a bowl.
3. Add the bean sprouts to the same skillet. Cook until tender, 2 to 3 minutes, stirring occasionally. Stir in 1⁄2 tsp oil and 1⁄8 tsp salt. Transfer the sprouts to a second bowl. Add the carrots to the pan and cook until crisp-tender, about 3 minutes, stirring occasionally. Stir in 1⁄8 tsp salt. Transfer the carrots to a third bowl.
4. Off heat, coat the same skillet with cooking spray and heat on medium-high. Add the remaining garlic. Add the spinach and cook until wilted, 2 to 3 minutes, tossing often. Stir in the remaining 1⁄2 tsp oil and 1⁄4 tsp salt. Transfer the spinach to a fourth bowl. Off heat, coat the same skillet with cooking spray and heat on medium-low. Crack the eggs into the pan and cook until desired doneness, 3 to 5 minutes.
5. Scoop 3⁄4 cup rice into each of 4 shallow bowls. Top with the beef, bean sprouts, carrots, spinach, and cucumbers. Top each bowl with 1 egg. Garnish with the sesame seeds (if using). Drizzle the reserved gochujang sauce over the bowls.
6. Serving size: 1 bowl