Mix the ground beef with 1 T of soy sauce, 1 T sesame oil, 1 tsp brown sugar, and 1/4 tsp garlic, and marinate for about 30 minutes. Meanwhile, make the Bibimbap sauce by combining 2 T gochujang, 1 T sesame oil, 1 T sugar, 1 T water, 1 T toasted sesame seeds, 1 tsp vinegar, and 1 tsp minced garlic. Set aside. Prepare the mung beans by blanching them in salted boiling water for  1-2 minutes, straining them, running them under cold water for 1-2 minutes, squeezing out any excess water, then seasoning them with 1 tsp finely chopped scallion, 1/2 tsp minced garlic, 1/2 tsp sea salt, 1 tsp toasted sesame seeds, and 1 T sesame oil. Set aside. Rinse, peel, and julienne the carrots & zucchini. Add some sesame oil to a wok or hot skillet and cook the carrots over medium-high heat for 2-3 minutes, seasoning them with a bit of salt. Repeat with the zucchini, then the shiitake mushrooms. Add a bit more oil to your wok or skillet and brown the beef on medium-high for 3-5 minutes. Set aside. Make fried eggs in the skillet to your desired preferences. Put rice into each bowl, add a serving each of the beef, assorted vegetables, seaweed strips, Bibimbap sauce, kimchi, then top with an egg. Serve and enjoy!