Arrange all ingredients for use.
Clean and slice the mushrooms.
Peel and finely chop the onion and garlic.
Wash, deseed and chop the chilli.
Scald the sprouts in boiling water, drain, rinse in cold water and drain again.
Saute the onion and chilli in a hot wok with 2 tbsp oil.
Add the minced meat.
Cook, stirring, until browned and broken up. Spice up with gochujang and season with salt and sugar.
Remove from the wok. Heat another 1 tbsp oil in it and fry the mushrooms until browned. Keep warm.
Peel the carrots and cut into fine strips.
Blanch in boiling salted water for 1 minute, drain, rinse in cold water and drain again.
Wash the courgettes and cut into sticks. Fry in 1 tbsp hot oil and season with salt and pepper.
Wash the spinach.
Place in a pan and wilt over a high heat.
Season with salt, pepper, nutmeg and cayenne pepper and sprinkle with sesame.
Fry the eggs in the remaining oil until cooked to your liking.
Arrange all the vegetables with the minced meat and mushrooms in bowls and top with the fried eggs.