First, prepare the main bowl components. Cook the 220g of konjac and regular rice mix (or regular rice) according to package directions. Season the 250g lean ground beef with salt and black pepper, then cook until browned. In a separate pan, use spray oil to sauté spinach and carrots until tender-crisp. Cook the 120g egg beaters until firm.
To make the gochujang sauce batch, combine 500g gochujang, 10g Splenda, 15g sesame oil, and 60-100g water in a bowl and mix until well combined and the desired consistency is reached.
To assemble the bibimbap bowl, place the cooked rice in a bowl, then top with the cooked ground beef, sautéed spinach and carrots, and cooked egg beaters. Serve with the prepared gochujang sauce.
