Sheet Pan Bibimbap

In a large pot, bring 6 cups of salted water to a boil. In a large bowl, prepare an ice bath. Add bean sprouts and blanche for 1 to 2 minutes until just cooked. Remove the bean sprouts using a spider or tongs and shock in the ice bath. Drain the sprouts and set aside. Repeat with the spinach and give it a rough chop once cooled. In a small bowl, combine sesame oil, garlic, sesame seeds, and salt. Add sprouts and spinach to their own bowls and cover each with half the sauce. Toss to both bowl to coat.  In a small bowl, whisk gochujang, vinegar, sesame oil, soy sauce, garlic, sesame seeds, and brown sugar. Set aside Preheat oven to 400º. One at a time in a medium bowl, toss carrots, zucchini, and shiitakes in enough oil just to coat and salt and pepper to taste. In a sheet pan, arrange each vegetable into their own quadrant, making sure the veg makes as much direct contact with the pan. Wipe out medium bowl, then whisk together soy sauce, sesame oil, garlic, ginger, brown sugar, a pinch of kosher salt, and 7-8 grinds black pepper. Add sliced beef and toss to coat fully. Move sheet pan to oven and roast for 30 minutes, tossing each quadrant halfway through, until the beef is cooked through and the veggies have begun to brown. Just as you take the pan out of the oven, heat 1 tbsp of oil in a nonstick pan over medium heat. Crack eggs into the pan and cook until the white is just set and the yolk is still runny. To serve, add rice to a bowl and top with one fried egg. Add your desired toppings (carrot, zucchini, mushroom, beef, spinach, and bean sprouts) arranging around the yolk. Repeat with 3 more bowls and serve with prepared sauce.