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Start rice cooking (if not using leftover rice).
Heat canola and sesame oil in a large skillet over medium heat until shimmering and swirl to coat the pan, then add garlic and saute for just a few seconds.
Add spinach and crushed red pepper, then continue sauteing over medium heat until spinach is wilted and dark green, stirring occasionally.
Remove cooked spinach from the pan to a separate bowl.
Add ground beef to the same pan you used for the spinach, brown and crumble it over medium-high heat until cooked through, then drain.
Stir in soy sauce, brown sugar, ginger, sesame oil, and Gochujang.
Reduce heat to medium-low, stir, and simmer for another couple of minutes to blend the flavors.
While finishing up your beef, fry four eggs sunny side up in a little canola oil in a separate pan.
Divide cooked rice evenly among four bowls and top each bowl with beef, spinach, egg, and green onions.
Mix up your bowls and enjoy.
Serve with additional Gochujang, Sriracha, or chili garlic sauce, if desired.