Cook 2 cups of short-grain white rice according to package instructions.

Fluff the rice with a fork and set it aside.

Heat 1 tbsp of cooking oil in a pan over medium heat.

Add 200g of bulgogi beef, chicken, or pork (marinated) and cook for 5-7 minutes or until fully cooked.

Remove from heat and set aside.

Blanch spinach and bean sprouts in boiling water for 1-2 minutes. Drain and set aside.

Heat a pan with a small amount of oil and stir-fry carrots, zucchini, and shiitake mushrooms separately for 2-3 minutes each.

Julienne the cucumber, red bell pepper, and radish. Chop the kimchi and green onions.

Set all the vegetables aside for assembly.

In a mixing bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, honey, minced garlic, and gochugaru.

Mix well until the sauce is smooth and well combined.

In a large stainless steel bowl, place a generous portion of rice as the base.

Arrange the prepared vegetables in sections on top of the rice, creating a colorful display.

Add the cooked meat to the center or on the side.

Place a fried egg on top.

Drizzle the gochujang sauce over the dish.

Garnish with toasted sesame seeds, seaweed strips, and chopped green onions.

Before eating, mix everything together with chopsticks or a spoon to evenly coat the rice and toppings with the sauce.

Serve immediately and enjoy a wholesome, flavorful meal.