Bibimbap (rice with assorted mixtures) from a scratch

We Koreans eat bibimbap to clear up the inventory in our refrigerator. We always have some banchan - side dishes to go with rice. We make them in bulk and store these in a refrigerator for a while.

Sometimes, we are faced with the inventory issue - we keep making them and then forget to eat. Bibimbop is a great way to consume those. Also, most banchan are made of vegetables. So, bibimbap is a highly alkaline-forming food.

However, making it from a scratch (i.e. making each vegetable side dish and frying red pepper paste) is quite a time-consuming job.

Ingredients (for 3 people)
steamed rice                    300g                   
beef                                 300g
young squash                  1                          
carrot                               1
paprika, red                     1/2                      
paprika, yellow                 1/2
spinach                            1 head                
red pepper paste             5 tablespoons
egg                                  1                          
sesame oil

1. Cut beef into small pieces. Keep them in two small bowls. One will go with red pepper paste and the one will be marinated with bulgogi sauce.

2. Make a Korean spinach salad. Blanch it and squeeze water with hands. Mix it with salt, minced garlic, sesame oil and roasted sesame seeds.

3. Cut vegetables into 4-5cm long strips.

4. Fry a beaten egg on a low heat.

5. Pan-fry each vegetable separately on a low heat. Do not brown vegetables.

6. Pan-fry marinated beef.

7. Pan-fry unmarinated beef. Season it with salt and pepper. Add red pepper paste and a little bit of water. Mix all and reduce the mixture to have the right consistency.

8. Draw a draft on rice with spinach and egg strips.

9. Fill out each section with a different color.