Rinse the short-grain white rice under cold water until the water runs clear. Cook according to package instructions for about 20 minutes and set aside.

In a skillet, brown the lean ground beef over medium-high heat for 5-7 minutes until fully cooked. Drain excess fat.

Reduce heat to low and stir in gochujang, soy sauce, and sesame oil. Simmer for 5 minutes.

In a separate pan, sauté carrots, zucchini, spinach, and bean sprouts in sesame oil for about 7 minutes until tender.

In a non-stick skillet, fry the eggs sunny-side up for about 3 minutes until the whites are set but yolks are runny.

Assemble bowls with sticky rice, seasoned beef, sautéed vegetables, and a fried egg on top. Drizzle with extra gochujang if desired.