If rice has not yet been cooked, cook rice according to package instructions. If rice has already been made, divide the rice between the desired number of bowls (this recipe makes approximately 4 generous servings).
Gather the vegetables that will not be cooked- kimchi, carrots, cucumber. Prepare those ingredients first and divide between the bowls, arranging around the outer perimeter of the bowl.
Heat one teaspoon of olive oil in a large skillet over medium heat. Working in batches if necessary, add the spinach to the skillet and cook until all the spinach is cooked and wilted. Add half of the minced garlic to the skillet and sauté for one minute, or until the garlic is fragrant. Add half (1 tbsp) of the soy sauce to the spinach and cook for an additional minute.
Remove the spinach from the skillet, dividing among the Bibimbap bowls.
Using the same skillet, heat one more teaspoon of olive oil over medium heat. Add the remaining garlic and sauté, stirring constantly, for one minute, or until garlic is fragrant. Add the mushrooms to the skillet and cook, stirring often until mushrooms start to drop some of their liquid. Add the remaining one tablespoon of soy sauce and mix well. Cook for an additional 1-2 minutes.
Remove the mushrooms from the skillet, diving among the Bibimbap bowls.
Add the final teaspoon of olive oil to a clean non-stick skillet over medium heat. Fry the eggs on one side until yolks are runny but whites are firm, approximately 2 to 4 minutes each.
As the eggs are cooking top each bowl with cooked Korean beef, pickled red onions, sesame seeds, and a scoop of gochujang (Korean hot pepper paste).
Carefully transfer one egg to each bowl and serve immediately. Enjoy!