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Add the gochujang, sesame oil, soy sauce, and vinegar to a small mixing bowl and whisk to evenly combine. Set aside.
Heat a large skillet over medium high heat. Add the ground beef and break the meat up into small pieces. Cook, stirring occasionally, until the meat is mostly cooked through, about 5 minutes. Drain off any excess liquid.
Add the mushrooms, garlic, and ginger and stir to combine. Cook until the mushrooms have released their liquid, about 5 minutes. Add the carrots and spinach; cook until the spinach is wilted, about 3 minutes. Add the gochujang sauce and stir to combine. Remove from heat.
In the meantime, heat the avocado oil over medium/low heat in a large nonstick skillet. Once the pan is hot, crack the eggs into the skillet and cook covered until the whites are set, 4-6 minutes. Remove from heat.
To assemble the bowls, add some rice and mixed greens to the base of a bowl. Top with the beef mixture and fried egg. Garnish with sesame seeds and serve with gochujang.