Mix the gochujang, honey, minced garlic, and sesame oil in a bowl until well blended. Set aside.

Bring a pot of water to a boil. Add the mung bean sprouts for 2 to 3 minutes until translucent. Remove and cool under cold running water, then squeeze to remove excess moisture. Season with salt and sesame oil, then set aside.

In the same boiling water, add baby spinach for about 30 seconds until wilted and bright green. Drain, cool with cold water, squeeze out excess water, season with salt and sesame oil, and let it rest.

Mix soy sauce, honey, minced garlic, and sesame oil for the beef sauce. In a medium pan over medium heat, cook the ground beef until brown. Drain excess grease if necessary, then stir in the sauce and simmer for about 5 minutes.

In a different pan, heat oil over medium-high heat. Add sliced mushrooms seasoned with salt and sauté until tender. Finish with a sprinkle of sesame oil.

In the same pan, heat more oil over medium-high heat, add julienned carrots seasoned with salt, and cook until tender. Finish with sesame oil before setting aside.

In the same pan, heat oil and fry the eggs until whites are set, ensuring the yolk remains runny. Remove from the pan.

Start with a scoop of cooked rice in each bowl. Arrange the prepared bean sprouts, spinach, mushrooms, carrots, and ground beef around the rice. Top with a fried egg and drizzle gochujang sauce before mixing everything together.