Wash short-grain rice thoroughly until water runs clear. Cook rice with water in a rice cooker according to instructions.
Marinate ground beef with 1 tbsp soy sauce, sugar, 1 tsp minced garlic, and 1 tbsp sesame oil. Mix well and set aside.
Blanch fresh spinach in boiling water for 30 seconds. Drain, squeeze out excess water, and mix with 1/2 tsp minced garlic, 1/2 tbsp sesame oil, and 1/4 tsp salt.
Blanch bean sprouts in boiling water for 2-3 minutes until tender-crisp. Drain and mix with 1/2 tsp minced garlic, 1/2 tbsp sesame oil, and 1/4 tsp salt.
Heat 1/2 tbsp cooking oil in a pan over medium heat. Sauté julienned carrot for 2-3 minutes until slightly tender. Season with a pinch of salt. Remove and set aside.
Add another 1/2 tbsp cooking oil to the same pan. Sauté julienned zucchini for 2-3 minutes until slightly tender. Season with a pinch of salt. Remove and set aside.
Add 1/2 tbsp cooking oil to the pan. Sauté sliced shiitake mushrooms for 3-4 minutes until softened. Season with 1 tbsp soy sauce and 1/4 tsp salt. Remove and set aside.
Add the remaining 1/2 tbsp cooking oil to the pan. Sauté the marinated ground beef over medium-high heat until fully cooked and browned, breaking it apart as it cooks, about 5-7 minutes. Remove and set aside.
Fry the large egg sunny-side up in the same pan, until the whites are set and the yolk is still runny. Remove.
To assemble, heat a stone pot (dolsot) over medium-high heat. Drizzle the bottom with 1 tbsp sesame oil.
Spread a layer of cooked short-grain rice evenly at the bottom of the hot dolsot.
Arrange the prepared spinach, bean sprouts, carrot, zucchini, shiitake mushrooms, and ground beef neatly over the rice. Place the fried egg in the center.
Serve immediately with Gochujang (Korean chili paste) and garnish with toasted sesame seeds. Mix all ingredients thoroughly before eating.
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