Rinse the rice under cold water until the water runs clear, then drain.

In a medium-sized pot, combine the rinsed rice and 2 cups of water, bring to a boil, then simmer covered for 18-20 minutes.

Remove the rice from heat and let it rest covered for 5 minutes, then fluff with a fork.

Julienne the carrot and chop the green onions. Mince the garlic.

Whisk together gochujang, soy sauce, sesame oil, garlic, and brown sugar to make the sauce.

In a skillet, cook the ground beef until browned, about 5-7 minutes. Add half of the sauce and cook for 2 minutes.

Remove the beef, add carrots to the skillet, and sauté for 2 minutes, then add spinach and cook until wilted.

In a non-stick pan, heat oil and fry eggs sunny-side up for 3-4 minutes.

Assemble the bowls by placing the rice at the base, topping with beef and sautéed vegetables.

Drizzle remaining sauce over each bowl and garnish with green onions. Serve immediately.