Stir cucumber slices in a tbsp of Gochujang and set aside. Repeat same steps with carrot slices.
Boil 2 cups of water and add spinach; cook until spinach is bright green, for 2 to 3 minutes. Drain spinach, set spinach in a bowl, add soy sauce and set aside. Repeat same steps with bean sprouts.
Saute mushroom in frying pan for five minutes. Place in a bowl and set aside.
To Cook Bulgogi: cook beef in a clean nonstick frying pan over medium heat and set aside. In a separate frying pan, heat 1 teaspoon olive oil over medium-low heat and fry the eggs, cooked to your liking.
To assemble the bibimbap bowl, divide cooked rice into 2 serving bowls; add in half of the spinach, carrots, cucumber, mushrooms, kimchi (if you have it), and bean sprouts. Top with bulgogi beef and fried egg. Drizzle 1 tsp of sesame seed oil and gochujang sauce to your liking.
Serving Size 2 Large Bowls