Beef and vegetable bibimbap

Rinse the rice, add salt and boil it according to the package instructions until fluffy.

Cut the beef into pieces, then into very thin slices, against the grain. Clean and wash all the vegetables. Cut the carrots into thin slices or batons, the onion into slices, and the mushrooms into smaller pieces. Crush the garlic using a press.

For the sauce, mix the Gochujang paste, 1.5 tablespoons of soy sauce, agave syrup, sesame oil and one crushed garlic clove. Place the sauce in the refrigerator until serving.