Preheat the oven to 400°F.

In a large bowl, combine the soy sauce, 2 tablespoons of sesame seed oil, brown sugar, minced garlic, and a pinch of salt.

Add the sliced beef and mushrooms to the bowl. Toss with the marinade until evenly coated. Spread onto one side of a parchment paper-lined baking sheet.

Prepare the carrots and green onions by tossing each vegetable separately with a teaspoon of oil and adding a light sprinkling of salt before adding to the sheet pan.

The spinach will roast faster than the other vegetables so it should be placed on a separate sheet pan .

Place the two sheet pans into the preheated oven. Cook the spinach for about 3-5 minutes, or until crispy. Bake the meat, mushrooms and other vegetables for about 20 minutes, stirring at the 10-minute mark until the mushrooms are browned and the carrots are tender-crisp.

In a small bowl, combine the gochujang, brown sugar, toasted sesame seeds, 1 tablespoon toasted sesame seed oil, water, rice, vinegar, and minced garlic. Stir well to combine and set aside.

Remove the vegetables from the oven. In a non-stick skillet over medium heat, add 1 tablespoon of vegetable oil and carefully crack four eggs into the pan. Cook for about 3-4 minutes until the whites are firm but the yolk is still runny. Set aside.

Place the steamed rice into a bowl and place a fried egg in the center. Arrange the Korean slaw, roasted mushrooms, beef and assorted vegetables around the egg. Top with the prepared bibimbap sauce. Mix the ingredients well and enjoy!