Start by cooking your rice according to package instructions.

In a large skillet, heat 1 tablespoon of sesame oil over medium heat.

Sauté spinach, bean sprouts, carrots, zucchini, and shiitake mushrooms separately for about 2-3 minutes each until tender, adding a pinch of salt and pepper.

Add the ground beef or tofu to the skillet. Cook until browned and fully cooked, seasoning with soy sauce and minced garlic.

In another pan, fry the eggs sunny-side up.

In a large bowl, layer the cooked rice. Neatly arrange the sautéed vegetables and meat or tofu on top.

Place a fried egg in the center of the bowl.

Mix gochujang with a little water and drizzle it over the bowl.

Sprinkle sesame seeds over the top and serve immediately.