Rinse 1 cup of short-grain white rice under cold water. Combine with 1 ½ cups of water in a medium saucepan, bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes. Fluff and keep warm.

In a large skillet, add 1 pound of lean ground beef over medium-high heat, cook for 5-7 minutes until browned, then drain excess fat.

Lower the heat and stir in 2 tablespoons of gochujang, 1 tablespoon of low-sodium soy sauce, and 1 tablespoon of sesame oil. Simmer for 5 minutes until well-coated.

In a separate pan, heat 1 teaspoon of sesame oil, add 1 cup each of carrots, zucchini, spinach, and bean sprouts. Sauté for 5-7 minutes until tender-crisp.

In a non-stick skillet, crack in 2 eggs and cook for 2-3 minutes until whites are set and yolks are runny.

Assemble the bowls with rice, seasoned beef, sautéed vegetables, and top each bowl with a fried egg. Drizzle extra gochujang if desired.