Begin by rinsing 1 cup of short-grain white rice under cold water to remove excess starch. Bring 2 cups of water to a boil in a medium pot, then add the rinsed rice. Reduce the heat to low, cover, and let it simmer for about 20 minutes until the water is absorbed and the rice is tender. Once done, fluff the rice with a fork and set it aside.

In a large skillet over medium-high heat, add 1 pound of ground beef. Cook, stirring frequently, for about 5 to 7 minutes or until it is browned and no longer pink. Drain any excess fat from the skillet.

Stir in 2 tablespoons of gochujang, 2 tablespoons of low-sodium soy sauce, and 1 tablespoon of sesame oil into the cooked beef. Reduce the heat to medium and let this mixture simmer for about 5 minutes.

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

In a non-stick skillet, heat a touch of oil over medium heat and crack in 2 eggs. Fry them sunny-side up for about 3 minutes, or until the whites are set but the yolks remain runny.

To assemble your Korean Beef Bibimbap Bowl, layer a serving of the warm rice at the bottom of each bowl. Top it with the seasoned beef mixture, followed by the sautéed vegetables. Finish by placing the sunny-side-up egg on top.