• Heat a large heavy cast-iron skillet over medium heat. Spread the rice in a loose layer and drizzle 1 tbsp sesame oil into the pan, to crisp the bottom layer of the rice for 5 minutes.

| You may skip this step to save time or if you do not have a cast-iron skillet.

• In a small bowl, mix together gochujang, 2 ½ tbsp mirin, 2 tsp white sesame seeds, 2 tsp sugar, 1 tsp sesame oil and spring onions until smooth. Set aside.

• In a separate small bowl, mix together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sesame oil, garlic, ginger, crushed white sesame seeds until well combined. Set aside by the stove.

• In a pan on medium-high heat, heat ½ tsp vegetable oil and stir-fry bean sprouts with 1 tsp seasoning sauce and saute until crisp-tender, about 30 seconds. Remove from pan and set aside.
• With the same pan, stir-fry the remaining vegetables and meats in the same manner using the following measurements and times, remove from pan and set aside:

Carrots, ½ tsp oil, 1 tsp sauce, until crisp-tender, 30 seconds;

Zucchini, ½ tsp oil, 2 tsp sauce, until just tender, 1 minute;

Snow peas, ½ tsp oil, 2 tsp sauce, until crisp-tender, 45 seconds;

Spinach, 1 tsp oil, 1 tbsp sauce, until just wilted, 30 seconds;

Mushrooms, 4 tsp oil, 1 tbsp sauce, until tender, 1 minute;

Beef, 2 tsp oil, stir in 2 tsp sugar and remaining sauce, until cooked through, 1 to 2 minutes. Spoon the juices over the meat on the rice.