Bibimbap

Method

1. Heat a large skillet or wok over medium-high heat and stir-fry the cauliflower rice for 5 to 7 minutes until tender and lightly golden, then set aside.
2. In the same skillet over high heat, cook the ground beef for 10 to 12 minutes, breaking it apart, until browned and cooked through, then set aside.
3. Cut the zucchini and carrots into thin matchsticks and stir-fry each vegetable separately in the skillet over medium-high heat for 3 to 4 minutes until just tender but still vibrant, then set aside.
4. Fry the 4 eggs individually in the skillet over medium heat for 2 to 3 minutes each, sunny-side up, keeping the yolks runny.
5. Divide the cauliflower rice evenly among 4 bowls and arrange portions of ground beef, zucchini, and carrots neatly over the rice in separate sections.
6. Place one fried egg on top of each bowl and add a dollop of gochujang to the center of each serving.
7. At the table, each diner mixes all the components together thoroughly so the gochujang and runny yolk coat every element, in the traditional bibimbap style.