Step 1

Start rice cooking (if not using leftover rice).

Step 2

Heat canola and sesame oil in a large skillet over medium heat until shimmering and swirl to coat the pan, then add garlic and saute for just a few seconds. Add spinach and crushed red pepper, then continue sauteing over medium heat until spinach is wilted and dark green, stirring occasionally. Remove cooked spinach from the pan to a separate bowl.

Step 3

Add ground beef to the same pan you used for the spinach, brown and crumble it over medium-high heat until cooked through, then drain.

Step 4

Stir in soy sauce, brown sugar, ginger, sesame oil, and Gochujang. Reduce heat to medium-low, stir, and simmer for another couple of minutes to blend the flavors.

Step 5

While finishing up your beef, fry four eggs sunny side up in a little canola oil in a separate pan.

Step 6

Divide cooked rice evenly among four bowls and top each bowl with beef, spinach, egg, and green onions. Mix up your bowls and enjoy.

Step 7

Serve with additional Gochujang, Sriracha, or chili garlic sauce, if desired.