Prepare the rice according to package instructions and set aside.
Blanch the spinach in boiling water for 1-2 minutes, then drain.
Sauté the julienned carrots and zucchini in a pan until tender.
Cook the shiitake mushrooms in sesame oil until soft.
Cook the beef in the same pan until browned.
Fry or poach the egg to your preference.
Assemble the bibimbap by placing rice in a bowl.
Arrange the vegetables and beef on top of the rice.
Add the fried egg in the center.
Drizzle with sesame oil and gochujang, then garnish.