In a medium mixing bowl, combine soy sauce, sesame oil, and minced garlic. Add the thinly sliced beef sirloin, ensuring each piece is evenly coated. Marinate for at least 15-20 minutes.

While the beef marinates, julienne the carrot into thin strips and slice the zucchini into thin half-moons. Keep them separate for sautéing.

Heat a small amount of sesame oil in a skillet over medium heat. Add the julienned carrots and sauté for 2-3 minutes until slightly softened. Remove and set aside.

In the same skillet, add a bit more sesame oil if needed, then sauté the zucchini slices for 2-3 minutes until tender but not mushy. Set aside with the carrots.

Increase the heat to medium-high and add a small amount of sesame oil to the skillet. Add the marinated beef slices in a single layer and cook for 2-3 minutes per side, or until browned and cooked through. Remove and set aside.

In a clean skillet, heat a small amount of oil or butter over medium heat. Crack the eggs into the skillet and fry them to your desired doneness. For bibimbap, a runny yolk is ideal.

Divide the cooked white rice evenly between two bowls. Arrange the sautéed carrots, zucchini, and marinated beef on top of the rice in separate sections. Place a fried egg in the center of each bowl.

Drizzle gochujang sauce generously over the top and sprinkle with sesame seeds for garnish.

Mix everything together thoroughly before eating. The creamy egg yolk, spicy gochujang, and savory beef create a symphony of taste in every bite. Enjoy!