Heat a large frying pan or wok over medium heat. Add about one tablespoon of sesame oil. Add the ground beef and cook until brown.

Mix together the soy sauce, brown sugar, rice vinegar, Gochujang, one teaspoon sesame oil, and minced garlic. Pour over the meat. Bring to a boil, then lower to a simmer for about three minutes. Remove meat and sauce from wok and set aside.

Add the mushrooms to the pan and cook until soft. Set aside.

Add the zucchini, cook until soft, and set aside. Cook the carrot and then the cabbage, each individually.

Add sesame oil to the pan over high heat and add the eggs to the pan, one at a time, making sure to keep them separate. Do this in two or more batches, depending on the size of your pan. Cook until the top yolk is slightly set. Cover the pot if needed.

To assemble, place rice in the bottom of a bowl. Top with cabbage, carrots, mushrooms, zucchini, and meat. Drizzle the sauce from the meat over the bowl. Top with the fried egg and garnish with sliced scallions and sesame seeds.