Have the cooked short-grain white rice ready and keep it warm.

Warm a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and fully cooked.

Remove excess fat from the skillet. Lower the heat and mix in the gochujang, low-sodium soy sauce, and 1 teaspoon of the sesame oil.

Keep the beef over low heat and cook gently until the sauce ingredients are evenly incorporated.

In another skillet, heat the remaining 1 teaspoon sesame oil over medium heat. Cook the carrot, zucchini, spinach, and bean sprouts separately or in batches until tender-crisp, retaining some bite in each vegetable.

Heat the neutral cooking oil in a skillet over medium heat. Fry the eggs sunny-side up until the whites are set while the yolks remain runny.

Divide the warm rice among 4 bowls. Arrange the seasoned beef, carrots, spinach, zucchini, and bean sprouts over the rice.

Top each bowl with one fried egg, then add optional sesame seeds and chopped green onions.

Serve hot with additional gochujang if desired. Mix the rice, beef, vegetables, sauce, and egg together before eating.