= Sauce =

Mix @gochujang{1/2%cup}(130g), @sesame oil{1/4%cup}, @sugar{1/4%cup}(50g), @water{1/4%cup}(60ml), @sesame seeds{1/4%cup}(35g, toasted), @apple cider vinegar{4%tsp}(20ml), and @garlic{4%tsp}(20g, crushed or minced) together until thoroughly combined. Set aside.

= Rice =

Cook @brown rice{1.5%cups}(uncooked, 280g).

= Blanched Vegetables =

Bring a pot of water to a rolling boil. Blanch @bean sprouts{8%oz}(225g) for ~{2%minutes}. Drain, rinse with cold water, squeeze out excess moisture, and toss with @sesame oil{1%tsp}(5ml) and @garlic{1%tsp}(5g, minced).

In the same pot of boiling water, blanch @spinach{8%oz}(225g) for ~{1%minute}. Drain, rinse with cold water, squeeze out excess liquid, and toss with @sesame oil{1%tsp}(5ml) and @garlic{1%tsp}(5g, minced).

= Air-Fryer Vegetables =

Preheat air fryer to 180°C. Toss @carrots{2%medium}(120g, shredded) with @vegetable oil{1%tsp}(5ml). Air fry for ~{6%minutes} until tender-crisp.

Toss @oyster mushrooms{8%oz}(225g, torn) with @vegetable oil{1%tbsp}(15ml). Air fry at 180°C for ~{8%minutes} until golden and slightly crisp.

Toss @napa cabbage{4%cups}(300g, chopped) with @vegetable oil{1%tbsp}(15ml). Air fry at 180°C for ~{5%minutes} until soft with charred edges.

= Beef & Eggs =

In a bowl, combine @ground beef{1%lb}(450g), @green apple{1/4%medium}(35g, grated), @garlic{3%cloves}(15g, minced or crushed), @ginger{1%tsp}(5g, minced or grated), @soy sauce{1%tbsp}(15ml), @sugar{1%tbsp}(12g), and @sesame oil{2%tsp}(10ml, toasted). Let marinate briefly.

In a skillet, cook the marinated ground beef over medium-high heat for ~{8%minutes} until browned and fully cooked through. Set aside.

In a skillet, heat @vegetable oil{1%tbsp}(15ml) and fry @eggs{4%large} sunny-side up until whites are set but yolks remain runny.

= Assembly =

In bowls, top the rice with veggies, @cucumber{1%medium}(thinly sliced), @kimchi{}, beef, fried egg, and bibimbap sauce.