Step 1Place the beef in a bowl, add the bulgogi marinade, cover and refrigerate, 1 hour.
Step 2Remove the beef from the marinade and cut into 1/2-inch slices. Heat the oil in a skillet over medium-high heat. Add the beef and stir-fry until cooked through, 1 minute.
Step 1Cook the mushrooms in the oil and the marinade in a skillet over high heat until tender, 3 to 4 minutes. Set aside.
Step 2The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water. Blanch the spinach 30 seconds. Drain and squeeze dry. Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds.
Step 3Cook the zucchini in boiling water until tender, about 3 minutes.
Step 1Wash the rice several times in cold water until the water is clear, rubbing the rice well. Drain. Place the rice in a heavy pot; add 3 cups of cold water. Cover and bring to a boil, reduce the heat and steam, covered, until the rice is tender, about 30 minutes.
Step 1Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl. Set aside.
Step 1To assemble the bibim bap, place the hot cooked rice in a large serving bowl. The vegetables can be at room temperature. Arrange them on top of the rice in separate groups, along with the kimchi. Sprinkle with the sesame oil and sesame seeds. Arrange the beef on top and a small pile of nori strips at one side. Place the egg in the center.
Step 2Pass the sauce in a separate bowl. Add this to taste and stir it into the mixture, preferably with a long-handled Korean spoon.