Cook short-grain rice according to package directions and let it cool slightly. Spread 1 tbsp sesame oil evenly in a large non-stick pan over medium-high heat. Press the cooked rice into an even layer in the hot pan, creating a crispy crust on the bottom. Cook for 10-15 minutes without disturbing, until golden brown and crispy. While rice crisps, sauté the marinated ground beef or tofu and assorted vegetables in a separate pan with the remaining sesame oil until cooked through. Carefully transfer the crispy rice dome to a serving bowl, either as a whole dome or broken into pieces. Top with the sautéed meat/tofu and vegetables. Add a dollop of gochujang if desired, and a fried egg. Serve immediately with kimchi and other traditional banchan on the side.