Bring a large pot of water up to a boil.

Add the bean spouts to a colander or strainer over a sink.

Pour some of the hot boiling water over the bean sprouts to lightly blanch.

Rinse the sprouts under cold water.

Drain well and add 1 teaspoon of sesame oil.

Lightly toss and add a sprinkle of sesame seeds.

With the remaining hot water, add in the spinach and blanch for 1-2 minutes.

Drain the spinach and rinse under cold water.

Squeeze out any excess moisture.

Add 1 teaspoon of sesame oil.

Lightly toss and add a sprinkle of sesame seeds.

Heat up a frying pan or wok over medium-high heat.

Add about 1 tablespoon of vegetable oil to the pan.

Add the julienned zucchini and sauté, stirring every now and then, until slightly softened, about 1-2 minutes.

Transfer the cooked zucchini from the pan into a large separate bowl or dish.

Next, add in the julienned carrot and repeat, sauteing until slightly softened, another 2-3 minutes.

Transfer the cooked carrot into the dish with the other cooked vegetables.

Add the mushrooms to the pan, and sauté, until the mushrooms are cooked through, about 4-5 minutes.

Drizzle in 1 teaspoon of soy sauce.

Transfer the cooked mushrooms into the dish with the other cooked vegetables. Set aside.

In a large frying pan, add 1 tablespoon of vegetable oil and heat to high heat.

Add the thinly sliced marinated beef and stir-fry until the meat is fully cooked, about 5 minutes.

Remove from pan and set aside.

In a small bowl, combine gochujang paste with sesame oil, garlic powder, granulated sugar and rice wine vinegar.

Place hot cooked rice into a large bowl.

Arrange a small portion of each vegetable in a visually appealing manner around the edge of the bowl.

Garnish with bibimbap sauce and sesame seeds.