Rinse the rice until the water runs clear. Combine with water in a pot, bring to a boil, then simmer for 18-20 minutes. Let it sit covered for 5 minutes.

Julienne the carrot, chop green onions, and mince garlic.

Combine gochujang, soy sauce, sesame oil, minced garlic, and brown sugar in a bowl and whisk.

Cook ground beef in a skillet over medium-high heat until browned. Add half the sauce and cook for 2 more minutes.

In the same skillet, sauté carrots for 2 minutes, then add spinach and cook until wilted.

Fry the eggs sunny-side up in a separate skillet for about 3 minutes.

Assemble bowls with rice, beef, sautéed vegetables, and fried eggs on top.

Drizzle with remaining sauce and garnish with green onions. Serve warm.