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Start with the rice. If you don’t already have cooked jasmine rice on hand, get it going first. You’ll need 4 cups prepared.
Cook the spinach. Warm a large skillet over medium heat and add the cooking oil. Once the surface is coated, pile in the fresh spinach. Stir and cook just until the leaves collapse and turn glossy. Finish with the toasted sesame oil and a pinch of salt. Transfer the spinach to a bowl and set it aside.
Make the beef. Using the same skillet, brown the ground beef completely. Add the chili garlic sauce, soy sauce, and brown sugar. Stir everything together and let it cook for about a minute so the flavors meld and the beef becomes evenly coated. Turn off the heat.
Prep the fresh veggies. Peel the carrot and grate it on the large holes of a box grater. Slice the cucumber thinly, and cut the green onions into small pieces.
Cook the eggs. Fry or soft-boil the eggs, depending on how you prefer them. (If you’re prepping bowls for later, it’s best to cook the egg fresh each day.)
Assemble the bowls. Add 1 cup of rice to each bowl. Arrange the spinach, beef, cucumber slices, grated carrot, and an egg on top. Add about a tablespoon of kimchi, then finish with green onions and sesame seeds. No strict ratios are required—divide everything as evenly as you’d like.