Rinse the short-grain rice until the water runs mostly clear, then cook it according to the package directions or in a rice cooker. I like to start this step first since it takes the longest and can sit warm while I prepare everything else. Fluff it gently with a fork once it's done so it stays light instead of clumpy.

Whisk together the gochujang, soy sauce, brown sugar, rice vinegar, and a teaspoon of sesame oil in a small bowl until smooth. I always taste it here and adjust, adding a little more gochujang if I want extra heat or a touch more sugar if it tastes too sharp. Set the sauce aside so the flavors have time to meld while you cook.

Heat a tablespoon of avocado oil in your skillet over medium-high heat, then add the garlic and ginger for about thirty seconds until fragrant. Add the ground beef and break it apart with a spoon, cooking until it's fully browned. Stir in half of the sauce mixture and let it simmer for a couple of minutes so the beef soaks up the flavor.

In the same skillet, sauté the mushrooms and carrots for a few minutes until they soften slightly, then remove them and set aside. Quickly wilt the spinach in the residual heat, and toss the bean sprouts with a small drizzle of sesame oil separately. I keep each vegetable in its own little pile so the bowl looks colorful once it's assembled.

Heat the remaining avocado oil in a nonstick pan over medium heat and crack in the eggs one at a time. I fry mine sunny-side up so the yolk stays runny, cooking just until the whites are set but the center is still soft. This is the topping that makes the whole bowl come together when you mix it in.

Divide the warm rice between bowls, then arrange the beef, mushrooms, carrots, spinach, and bean sprouts in separate sections on top. Place a fried egg in the center of each bowl and drizzle with the remaining sauce. Serve immediately so the egg is still warm and everyone can mix their own bowl at the table.