Rinse bean sprouts. Boil for 3 minutes then drain. Season with a sprinkle of salt to taste. Set aside.

Grate carrot. Sauté in a non-stick skillet with a little bit water. Season with a sprinkle of salt to taste. Set aside.

Sauté spinach in a non-stick skillet with a little bit water. Season with a sprinkle of salt to taste. Set aside.

In a bowl, beat eggs with a pinch of salt. Heat up a non-stick skillet over low heat. Add beaten eggs to skillet and let it cook into a thin, flat omelette. When it's almost completely set, flip and cook the other side for 30-40 seconds. Remove from heat. Let cool slightly then cut into strips.

In a bowl, mix together all ingredients for the bulgogi marinade. Add beef and stir well to ensure all the slices are covered completely. Let sit for 5 minutes. Then, heat up a non-stick skillet over medium heat. Add beef (drained slightly) to skillet and cook for 1-2 minutes or until cooked through. Remove from heat.

Assemble your rice bowls. First, lay a bed of rice in the bottom of the bowl. Then, neatly arrange the bulgogi beef, omelette strips, carrots, bean sprouts. spinach and seasoned seaweed flakes on top of the rice. Finish with a sprinkle of sesame seeds. Enjoy!