Thinly slice beef against the grain.
Mix soy sauce, sesame oil, minced garlic, and brown sugar in a bowl.
Marinate beef in the mixture for 15 minutes.
Heat a skillet over high heat and cook marinated beef until browned, about 5 minutes. Set aside.
Blanch spinach in boiling water for 2 minutes, drain, season with salt and sesame oil.
Sauté sliced mushrooms in a pan until golden, about 4 minutes.
Sauté grated carrot in a separate pan for 2 minutes.
Sauté zucchini slices until tender, about 3 minutes.
Blanch soybean sprouts for 2 minutes, drain, and season with salt and sesame oil.
Divide cooked rice between two bowls.
Fry eggs sunny-side up in a skillet, cooking until whites set but yolk remains runny, about 3 minutes.
Arrange beef and all vegetables in sections on top of rice.
Place one fried egg in the center of each bowl.
Mix gochujang with rice vinegar in a small bowl for sauce.
Drizzle sauce over bibimbap, sprinkle with sesame seeds, and serve immediately.
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