Rinse 1 cup of short grain rice under cold water until clear, then cook with 1.5 cups of water for 15-20 minutes. Let it sit covered for 10 minutes.

Thinly slice 8 ounces of beef and mix with soy sauce, sugar, sesame oil, and minced garlic. Marinate for 20 minutes.

Heat a skillet over high heat and sauté the marinated beef for 2-3 minutes until browned.

Blanch 8 ounces of mung bean sprouts for 1-2 minutes, then immediately transfer to ice bath. Blanch 8 ounces of spinach for 30 seconds and toss with soy sauce and sesame oil.

Slice 2 cucumbers thinly, sprinkle with salt and let sit for 10 minutes. Julienne or slice 2 carrots and sauté in skillet for 2-3 minutes.

In the same skillet, add 4 ounces of mushrooms and sauté for 1-2 minutes until golden brown.

In a large bowl, place warm rice and arrange sautéed beef, spinach, mung bean sprouts, carrots, cucumbers, and mushrooms on top.

Mix 4 tablespoons of gochujang, 2 teaspoons of sugar, and 1 tablespoon of water to make the sauce.

Serve bibimbap warm, drizzling gochujang sauce over the top and encouraging everyone to mix their bowls.