1 pound beef steak, cut into thin strips and lightly stir-fried
8 shiitake mushrooms, thinly sliced and stir-fried
1 carrot, thinly sliced and stir-fried
1 zucchini, thinly sliced and stir-fried
4 eggs, fried sunny-side up
6 cups cooked short grain rice
4 tablespoons kochujang (chili paste)
Sesame oil for stir-frying
Cook rice in an automatic rice cooker or in a saucepan according to package directions. Keep warm until serving time. Lightly stir-fry beef, mushrooms, carrot and zucchini in separate batches and keep warm in a low oven until serving time.
Place one portion of cooked rice in each serving bowl. Arrange beef and vegetables over the rice, along with a generous tablespoonful of chili paste. Quickly fry eggs one at a time, leaving yolks soft and runny, and place one on top of each dish of bibim bap. When ready to eat, puncture the egg yolk and mix together with all the ingredients. Serves 4.