Prepare the marinade for the bulgolgi. Put the apple, ginger and garlic in a processor and blitz till you have a paste.
Mix in the soy sauce, sesame oil, sugar and gochujang.
Placed the sliced beef in a big bowl together with the sliced onions and scallions. Pour the marinade over it and coat everything with your hands. Let it marinade overnight or for 3 hours.
Cook the prepped bean sprouts in garlic and the following seasonings. Set it aside.
To make bibimbap sauce, mix all the ingredients together, taste and adjust to your liking.
Take out the beef bulgolgi and strain it of most of its watery marinade. Toss everything into a wok and stir-fry it till it's cooked.
Get all your toppings together. Just before eating, fry an egg with the yolk still intact and runny.
To assemble everything together, scoop some rice into a bowl. Top with the egg first and then the bean sprouts, carrots, zucchini and bulgolgi on the sides.
Pour bibimbap sauce all over and scatter sesame seeds.
Here's the messy fun part...just mix everything together with the rice and EAT.