Rinse the 2 cups arroz blanco de grano corto enjuagado hasta que el agua salga clara in cold water 3–4 times, until the water runs mostly clear. Combine the rinsed 2 cups arroz blanco de grano corto enjuagado hasta que el agua salga clara and 2 ½ cups agua in a saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for another 10 minutes. Fluff gently with a fork.

In a mixing bowl, whisk together the 3 tbsp gochujang, 1 tbsp aceite de sésamo, 1 tbsp salsa de soja, 1 tbsp vinagre de arroz, 1 tbsp miel, minced ajo, and 2 ½ cups agua until smooth. Taste and adjust: add more 1 tbsp miel to sweeten, more 3 tbsp gochujang for heat, or more 2 ½ cups agua to thin. Set aside.

In a mixing bowl, mix the ¾ lb carne molida preferiblemente 80/20 with 1 tbsp salsa de soja, 1 tbsp aceite de sésamo, 1 tbsp azúcar morena, minced ajo, and 1 tsp semillas de sésamo. Let it marinate for at least 10 minutes while you prep the vegetables.

Heat a skillet over medium-high heat. Add the seasoned ¾ lb carne molida preferiblemente 80/20 and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5–6 minutes. Transfer to a mixing bowl and set aside. Wipe the skillet clean.

Add a splash of aceite neutral como aceite vegetal o canola to the skillet over medium-high heat. Add the 2 cups hongos shiitake sin tallos and cook for 3–4 minutes until golden and tender. Season with 1 tbsp salsa de soja and a drizzle of aceite de sésamo. Transfer to a mixing bowl.

In the same skillet, add the julienned 1 medium calabacín with a pinch of salt. Sauté for 2–3 minutes until just tender but still slightly firm. Season with a drizzle of aceite de sésamo. Transfer to a separate mixing bowl.

Add the julienned 2 medium zanahorias cortadas en juliana o to the skillet and sauté for 2 minutes until slightly softened but still with a little bite. Season with a drizzle of aceite de sésamo. Transfer to a mixing bowl.

Add the 2 cups brotes de frijol to the skillet with 1 tbsp salsa de soja and half the minced ajo. Toss and cook for 1–2 minutes until just wilted. Transfer to a mixing bowl.

Add the 2 cups espinaca fresca to the skillet with the remaining ajo and 1 tbsp salsa de soja. Toss over medium heat for 1–2 minutes until wilted. Squeeze out any excess moisture with the back of a spoon and transfer to a mixing bowl.

In a small non-stick skillet, heat 1 tbsp aceite neutral como aceite vegetal o canola over medium heat. Fry the 4 huevos one or two at a time, sunny-side up, until the whites are fully set but the yolks remain runny, about 2–3 minutes each. Season lightly with salt.

Divide the hot 2 cups arroz blanco de grano corto enjuagado hasta que el agua salga clara evenly among four large bowls. Arrange the seasoned vegetables (2 cups espinaca fresca, 2 medium zanahorias cortadas en juliana o, 1 medium calabacín, 2 cups brotes de frijol, 2 cups hongos shiitake sin tallos) in separate sections around the mixing bowl, like colorful wedges. Place a portion of the seasoned ¾ lb carne molida preferiblemente 80/20 in the center.

Gently place a fried 4 huevos on top of the carne molida preferiblemente 80/20 in each mixing bowl. Drizzle with a little 1 tbsp aceite de sésamo, scatter 1 tsp semillas de sésamo and sliced cebolletas over the top, and serve immediately with the 3 tbsp gochujang sauce on the side. Each person mixes everything together in their bowl before eating — that's the bibimbap way!