In a small saucepan over high heat add rice and 1 cup of water (2 cups for 4 servings). Bring to a boil, then reduce heat and simmer for 10-12 minutes until the water has been absorbed.
In a small bowl combine sugar, rice vinegar, sesame seeds, 1/3 of the garlic, half of the sesame oil, 1 tbsp. of warm water (2 tbsp. for 4 servings), and salt and pepper. Mix in gochujang to taste (gochujang is a Korean fermented red pepper paste that adds heat and you can adjust the amount added according to how spicy you would like the sauce to be - simply start with a small amount and work your way up until it suits your taste). Set aside.
Heat a large skillet over medium heat. Add a drizzle of sesame oil and a drizzle of regular cooking oil. Once the oil is hot, add the carrots and a pinch of salt. Cook, stirring frequently for 1-3 minutes until tender. Remove from the skillet and set aside. Repeat this process with the zucchini. Remove from skillet and set aside.
Once the carrot and zucchini are done, add another drizzle of sesame oil to the skillet. Add the garlic and spinach and cook for 1-2 minutes until wilted and fragrant. Remove from skillet and set aside. Add the remainder of the sesame oil and bean sprouts to the skillet and about 1 tbsp. of your prepared bibimbap sauce (2 tbsp. for 4 servings), stir fry together for 2-3 minutes. Remove from skillet. Finally in an empty skillet, crack eggs into the skillet and cook to your liking. We prefer sunny side up, but over easy and scrambled would also be delicious! Remember to season your egg with salt and pepper to taste.
Once the rice is done, divide it between your serving dishes. Top with the cooked vegetables, one at a time working your way around the sides of the dish. Place the fried egg in the middle of the dish and crumble nori on top. Drizzle bibimbap sauce on top, mix all of the components of dish together, and enjoy!