Rinse 1 cup of rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until tender.

Remove from heat and keep covered for about 5 minutes, then fluff with a fork and set aside.

Julienne the carrot and chop the green onions while the rice is resting. Mince 2 cloves of garlic.

In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, minced garlic, and 1 tablespoon of brown sugar. Mix well.

Heat a large skillet over medium-high heat, add 1 pound of ground beef, and cook for 5-7 minutes until browned. Pour in half of the gochujang sauce and cook for an additional 2 minutes.

In the same skillet, add julienned carrot and sauté for 2 minutes. Toss in spinach and stir for 1-2 minutes until wilted.

In a separate non-stick pan, heat a little oil, crack in 2 eggs, and fry until the whites are set and yolks are runny, about 3-4 minutes.

Divide rice into serving bowls. Top each bowl with seasoned ground beef, sautéed vegetables, and a fried egg.

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