Rinse the rice in cold water until the water runs mostly clear. Combine rice and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to the lowest setting, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 more minutes. Fluff with a fork.

Alternatively, cook rice in a rice cooker according to manufacturer instructions.

In a small bowl, whisk together gochujang, sesame oil, honey, rice vinegar, soy sauce, minced garlic, and water until smooth. Taste and adjust heat or sweetness as preferred. Set aside.

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, for 5–6 minutes until cooked through and slightly caramelized.

Add soy sauce, sesame oil, garlic, and honey. Stir to coat and cook for another 1–2 minutes until fragrant. Transfer to a bowl and set aside.

Blanch spinach: Bring a pot of lightly salted water to a boil. Add spinach and blanch for 30 seconds. Drain, squeeze out excess water, and toss with a pinch of garlic, a drizzle of sesame oil, and a pinch of salt.

Sauté carrots: In the same skillet, heat ½ tablespoon neutral oil over medium-high heat. Add julienned carrots and a pinch of salt. Sauté for 3–4 minutes until just tender but still with a slight bite. Remove and set aside.

Sauté zucchini: Add another ½ tablespoon oil to the skillet. Add julienned zucchini with a pinch of salt and sauté for 2–3 minutes until softened. Remove and set aside.

Sauté mushrooms: Add ½ tablespoon oil to the skillet. Add shiitake mushrooms and cook for 4–5 minutes until golden and tender. Add a splash of soy sauce and a minced garlic clove in the last minute. Remove and set aside.

Blanch bean sprouts: Quickly blanch bean sprouts in boiling water for 1 minute. Drain and toss with a few drops of sesame oil and a pinch of salt.

In a nonstick skillet, heat a small amount of neutral oil over medium-low heat. Fry eggs sunny-side up until the whites are just set but the yolk remains runny, about 3–4 minutes. Season with a pinch of salt.

Divide warm rice among four large bowls (or heated stone bowls). Arrange portions of spinach, carrots, zucchini, mushrooms, and bean sprouts in sections around the bowl.

Place the seasoned beef in the center. Top with a fried egg. Drizzle with gochujang sauce, sprinkle with sesame seeds and green onions, and finish with a few drops of sesame oil.

Serve immediately. To eat, mix everything together vigorously until the egg yolk breaks and coats the rice and vegetables.

To achieve crispy rice, lightly coat the inside of a stone bowl (dolsot) with sesame oil. Heat the stone bowl on the stovetop over medium heat for 2–3 minutes. Add a portion of cooked rice and press it against the sides. Let it cook undisturbed for 3–4 minutes to form a crispy crust, then assemble toppings as above.