Rinse the 2 cups short-grain white rice in cold water 3–4 times, until the water runs mostly clear. Combine the rinsed 2 cups short-grain white rice and 2 ½ cups water in a saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for another 10 minutes. Fluff gently with a fork.

In a mixing bowl, whisk together the 3 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, minced clove garlic minced, and 2 ½ cups water until smooth. Taste and adjust: add more 1 tbsp honey to sweeten, more 3 tbsp gochujang for heat, or more 2 ½ cups water to thin. Set aside.

In a mixing bowl, mix the ¾ lb ground beef 80/20 preferred with 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, minced clove garlic minced, and 1 tsp sesame seeds. Let it marinate for at least 10 minutes while you prep the vegetables.

Heat a skillet over medium-high heat. Add the seasoned ¾ lb ground beef 80/20 preferred and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5–6 minutes. Transfer to a mixing bowl and set aside. Wipe the skillet clean.

Add a splash of neutral oil such as vegetable or canola oil to the skillet over medium-high heat. Add the 2 cups shiitake mushrooms stems removed and cook for 3–4 minutes until golden and tender. Season with 1 tbsp soy sauce and a drizzle of sesame oil. Transfer to a mixing bowl.

In the same skillet, add the julienned 1 medium zucchini julienned with a pinch of salt. Sauté for 2–3 minutes until just tender but still slightly firm. Season with a drizzle of sesame oil. Transfer to a separate mixing bowl.

Add the julienned 2 medium carrots julienned or grated to the skillet and sauté for 2 minutes until slightly softened but still with a little bite. Season with a drizzle of sesame oil. Transfer to a mixing bowl.

Add the 2 cups bean sprouts to the skillet with 1 tbsp soy sauce and half the minced clove garlic minced. Toss and cook for 1–2 minutes until just wilted. Transfer to a mixing bowl.

Add the 2 cups fresh spinach to the skillet with the remaining clove garlic minced and 1 tbsp soy sauce. Toss over medium heat for 1–2 minutes until wilted. Squeeze out any excess moisture with the back of a spoon and transfer to a mixing bowl.

In a small non-stick skillet, heat 1 tbsp neutral oil such as vegetable or canola oil over medium heat. Fry the 4 eggs one or two at a time, sunny-side up, until the whites are fully set but the yolks remain runny, about 2–3 minutes each. Season lightly with salt.

Divide the hot 2 cups short-grain white rice evenly among four large bowls. Arrange the seasoned vegetables (2 cups fresh spinach, 2 medium carrots julienned or grated, 1 medium zucchini julienned, 2 cups bean sprouts, 2 cups shiitake mushrooms stems removed) in separate sections around the mixing bowl, like colorful wedges. Place a portion of the seasoned ¾ lb ground beef 80/20 preferred in the center.

Gently place a fried 4 eggs on top of the ground beef 80/20 preferred in each mixing bowl. Drizzle with a little 1 tbsp sesame oil, scatter 1 tsp sesame seeds and sliced stalks green onions thinly sliced over the top, and serve immediately with the 3 tbsp gochujang sauce on the side. Each person mixes everything together in their bowl before eating — that's the bibimbap way!