Rinse 1 cup of short-grain white rice under cold water until the water runs clear. Combine the rice with 1 ½ cups of water in a rice cooker or pot. Cook according to instructions or bring to a boil, then reduce heat and simmer for about 18 minutes. Fluff the rice and set aside.

Heat a skillet over medium-high heat and add 1 pound of lean ground beef. Sauté for 5-7 minutes until browned and fully cooked, draining excess fat.

Stir in 2 tablespoons of gochujang, 2 tablespoons of low-sodium soy sauce, and 1 tablespoon of sesame oil. Reduce heat to low and let simmer for about 5 minutes.

In another skillet, heat a tablespoon of sesame oil over medium heat. Add julienned carrots, sliced zucchini, fresh spinach, and bean sprouts. Sauté for around 7 minutes until tender-crisp.

In a small non-stick pan, fry 2 eggs sunny-side up over medium heat for about 3 minutes, until the whites are set and yolks are runny.

Assemble the bowls with warm rice, seasoned beef, sautéed vegetables, and top with the fried egg.