In a mixing bowl, stir together 2 tablespoons soy sauce, 1 tablespoon sesame oil (from the total 3 tablespoons), 2 teaspoons sugar, 1 minced garlic clove, 1/2 teaspoon grated ginger, and 1/2 cup apple juice to create the marinade. Add 1/2 pound lean ground beef to the bowl and mix well. Set aside to marinate while you prepare the other components.

Cook 1 cup short-grain rice according to the package directions until it is sticky and tender.

Heat 1/2 tablespoon of sesame oil in a large skillet over medium heat. Sauté the thinly sliced 1/2 zucchini for about 5 minutes until tender; then transfer the zucchini to a plate.

Using the same skillet (adding a little extra sesame oil if needed), sauté 1 cup of thinly sliced mushrooms until soft. Remove and set aside.

Blanch 1/2 cup of bean sprouts in boiling water for approximately one minute, then drain.

In the skillet, cook the marinated beef over medium heat until it is fully browned.

In a separate pan, heat the remaining sesame oil and fry 2 eggs until the whites are set but the yolks remain runny.

To assemble the bibimbap, spoon a portion of hot rice into each bowl. Artfully arrange piles of the cooked beef, sautéed zucchini, mushrooms, blanched bean sprouts, and 1/2 cup julienned carrots around the bowl.

Top each bowl with a fried egg and serve with a side of spicy sauce prepared by mixing 1/4 cup Korean chili paste (gochujang) with 2 tablespoons rice wine vinegar.

When ready to eat, mix all the ingredients together so that the runny egg and spicy sauce coat every bite.