Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.

**1. Prepare Meat:** In a medium bowl, combine thinly sliced meat with soy sauce, 1 tbsp sesame oil, brown sugar, 1 tsp minced garlic, grated ginger, and black pepper. Toss to coat and let marinate for at least 15 minutes.

**2. Prepare Vegetables:** In a large bowl, toss carrots, zucchini, red bell pepper, and onion with 1 tbsp sesame oil, salt, and pepper. Spread vegetables evenly on one prepared baking sheet.

**3. Prepare Rice:** In another bowl, toss cooked short-grain rice with 1 tbsp sesame oil. Spread the rice in a thin, even layer on the second prepared baking sheet.

**4. Roast:** Place both baking sheets in the preheated oven. Roast for 15-20 minutes, stirring vegetables once, until vegetables are tender-crisp and rice begins to crisp and lightly brown at the edges. Remove from oven.

**5. Cook Meat:** While vegetables and rice roast, heat a large skillet over medium-high heat. Add the marinated meat and cook for 5-7 minutes, breaking it apart, until browned and cooked through. Remove from heat.

**6. Prepare Spinach (Optional):** If using, blanch fresh spinach in boiling water for 30 seconds. Drain well and squeeze out excess water. In a small bowl, toss the blanched spinach with 1 tsp sesame oil, 1/2 tsp minced garlic, and a pinch of salt.

**7. Make Gochujang Sauce:** In a small bowl, whisk together gochujang, 1 tbsp sesame oil, rice vinegar, honey, 1 tsp minced garlic, and 1 tsp toasted sesame seeds until smooth.

**8. Fry Eggs:** In a non-stick pan, fry 4 eggs to your desired doneness, ideally with runny yolks.

**9. Assemble & Serve:** Divide the crispy oven-baked rice among four serving bowls. Arrange the roasted vegetables, cooked meat, and blanched spinach (if using) attractively over the rice. Top each bowl with a fried egg. Drizzle generously with the gochujang sauce. Garnish with extra toasted sesame seeds and sliced scallions. Serve immediately, with kimchi on the side if desired.