Rinse the short-grain white rice under cold water until the water runs clear. Cook the rice according to package instructions, usually around 15-20 minutes.

In a large skillet, heat over medium-high heat and add the ground beef, breaking it apart with a spatula. Brown the beef for 5-7 minutes.

Reduce heat to low, and stir in gochujang, soy sauce, and sesame oil into the cooked beef. Simmer for about 5 minutes.

In a separate skillet, heat sesame oil over medium heat. Add the julienned carrots, sliced zucchini, spinach, and bean sprouts. Sauté for about 7 minutes.

In a non-stick pan, crack the eggs and cook them sunny-side up over medium heat for about 3 minutes.

To assemble, layer warm rice in individual bowls, top with the beef mixture and sautéed vegetables, and finish with a sunny-side-up egg.