Place a large heavy-based frying pan (preferably cast iron) over a medium heat
Add a tablespoon of sesame oil and spread the cooked rice over the bass of the frying pan in a loose layer
Cook, undisturbed, for 8–10 minutes (until the bottom of the rice develops a golden crust) while you prepare the toppings
Meanwhile, prepare the dressing
Mix together the mirin, soy sauce, sesame oil, garlic, ginger and sesame seeds in a small bowl
Mix 2 tablespoons of the sauce with the beef and sugar and set aside
Set the remaining seasoning sauce by the hob
As each vegetable topping is finished, arrange it on a section of the rice in the pan so the toppings resemble the spokes of a bicycle wheel
In a medium non-stick frying pan, heat half a teaspoon of vegetable oil over a medium-high heat
Add the beansprouts and 1 teaspoon of the seasoning and cook, stirring, until crisp-tender, about 30 seconds
Arrange the beansprouts on a section of the rice
Heat 2 teaspoons of oil in the frying pan, add the beef and cook for 1–2 minutes until cooked through
Arrange the beef on the rice
Heat 1 tablespoon of oil in the frying pan, add the mushrooms and 1 tablespoon of the dressing and cook for 1 minute until tender
Arrange the mushrooms on the rice
Heat half a teaspoon of oil in the frying pan, add the courgette and 2 teaspoons of the sauce and cook for 1 minute until just tender
Arrange the courgette on the rice
Heat half a teaspoon of oil in the frying pan, add the mangetout and 2 teaspoons of the sauce and cook for 45 seconds until crisp-tender
Arrange the mangetout on the rice
Heat half a teaspoon of oil in the frying pan, add the carrot and 1 teaspoon of the sauce and cook for 30 seconds until crisp-tender
Arrange the carrot on the rice
Finally, heat 1 teaspoon of oil in the pan, add the spinach and 1 tablespoon of the sauce and cook for 30 seconds until just wilted
Arrange the spinach on the rice
Deglaze the pan with mirin, scraping up any browned bits from the base
Spoon the juices from the pan over the beef on the rice
Meanwhile, place a separate frying pan over a medium-high heat and fry the eggs in a little oil until the edges begin to crisp
For the gochujang sauce, simply stir together all the ingredients in a small bowl or serving dish
Remove the rice from the heat and arrange the kimchi over the remaining section of rice
Spoon the gochujang sauce on the centre of the rice or serve on the side, if you like
Arrange the fried eggs over the dish and sprinkle the bibimbap with black sesame seeds and radish sprouts, if liked
To serve, bring the pan to the table, set it on a trivet and mix everything together before spooning into bowls