Rinse 1 cup of short-grain white rice under cold water until the water runs clear. Cook rice according to package instructions, usually boiling 1 ¼ cups of water, adding rice, covering, and simmering on low for about 15-20 minutes. Fluff with a fork and keep warm.

Heat a drizzle of sesame oil in a large skillet over medium-high heat. Add 1 pound of lean ground beef, breaking apart with a spatula. Cook for 5-7 minutes until browned and fully cooked. Drain off any excess fat.

Stir in 2 tablespoons of gochujang, 2 tablespoons of low-sodium soy sauce, and 1 tablespoon of sesame oil into the cooked beef. Let it simmer on low heat for 5 minutes.

In a separate pan, heat 1 tablespoon of sesame oil over medium heat. Add julienned carrots, sliced zucchini, fresh spinach, and bean sprouts. Sauté for 7 minutes until vegetables are tender-crisp.

In a small non-stick skillet, heat a little oil over medium heat. Crack two eggs into the pan, cooking sunny-side up for about 3 minutes until the whites are set and yolks are runny.

To serve, place a scoop of warm rice in each bowl as the base. Top with the seasoned beef mixture, sautéed vegetables, and fried egg. Drizzle with extra gochujang if desired.