Begin by rinsing 1 cup of short-grain white rice under cold water until the water runs clear. Cook rice in a rice cooker or stovetop with 1.5 cups of water over medium heat. Once boiling, reduce to low, cover, and cook for about 18 minutes until tender. Fluff with a fork and set aside.

In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add 1 pound of ground beef and cook for 5–7 minutes until browned. Drain excess fat.

Reduce heat to low and stir in 2 tablespoons of gochujang, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Let simmer for 5 minutes, stirring occasionally.

In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 cup each of julienned carrots, sliced zucchini, spinach, and bean sprouts. Sauté for about 7 minutes until tender but still crisp.

In a non-stick skillet, heat a little oil over medium heat. Crack 2 eggs and cook for about 3 minutes until egg whites are set but yolks remain runny.

Assemble the bowls by starting with a scoop of cooked rice, layering with beef, sautéed vegetables, and topping with a fried egg. Serve immediately.