We're bibim-ing it up over here. Bibim means 'mixing' in Korean and bap means 'rice', put it together and you have one of the country's most-loved dishes. Our weeknight easy version uses beef mince and microwavable rice to get you there faster. And it's definitely somewhere you want to be for veg-pumped bowls of spicy flavour.
Slice cucumber diagonally into 1cm-thick pieces, then into sticks. Place in a bowl with rice wine vinegar and ½ the sugar and toss to coat. Cut mushrooms into thick slices.
Heat a medium frypan over medium-high heat. Add 2 teaspoons vegetable oil, mushroom and a sprinkle of salt and cook, stirring occasionally, for 2–3 minutes or until mushroom has caramelised. Add ½ the soy sauce and baby spinach and stir until spinach has wilted. Remove from pan and keep warm. Wipe out pan.
Return frypan to medium-high heat. Add 2 teaspoons oil, mince and salt and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until caramelised. While the mince is cooking, continue with step 4.
Peel and grate garlic. Place garlic in a small bowl with gochujang, ½ the sesame seeds, remaining soy sauce, remaining sugar, sesame oil and 40ml (2 tablespoons) water and stir to combine. Once mince is cooked, add sauce and cook for 30 seconds or until thickened slightly.
Heat a medium frypan over medium heat and add remaining vegetable oil. One at a time, carefully crack eggs into pan and season with salt and pepper. Cook for 2–3 minutes for sunny-side up, or to your liking.
Microwave rice according to packet instructions and divide between bowls. Sprinkle remaining sesame seeds over rice and top with mince, mushroom, cucumber pickle and fried eggs.