Korean Beef Bibimbap

Cook rice according to package directions; set aside and keep warm.

Julienne carrot and slice zucchini into thin matchsticks. Thinly slice red cabbage. Slice green onion, keeping white and green parts separate.

Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add spinach and sauté until wilted, about 2 minutes; transfer to a plate.

In the same skillet, sauté carrot for 2 minutes until slightly softened; transfer to plate. Add zucchini and cook 3 minutes; transfer to plate. Add red cabbage and cook 2 minutes until just tender; transfer to plate.

In the same skillet, crumble ground beef over medium-high heat and cook until browned, breaking it into small pieces, about 6 minutes.

Add minced garlic, ginger, soy sauce, and sugar to the beef. Stir to combine and cook 2 minutes until fragrant; remove from heat.

Heat remaining 1 tbsp sesame oil in a small skillet over medium heat. Crack eggs into the pan and fry sunny-side up until whites are set and yolks remain runny, about 4 minutes.

Divide cooked rice among 4 serving bowls. Arrange cooked beef, spinach, carrot, zucchini, and red cabbage in separate sections on top of rice.

Place one fried egg in the center of each bowl. Sprinkle with toasted sesame seeds and green onion.

Drizzle gochujang glaze over each bowl. Serve immediately and stir all ingredients together before eating.