Start by preparing your rice in a rice cooker and getting that going. If you don’t have a rice cooker, follow our instructions for making rice without a rice cooker. Then put a medium pot of water on the stove, and bring to a boil.
While the rice is going and your water is heating up, prepare your vegetables. Wash the bean sprouts and watercress, and then julienne the carrot. While you have the chopping board out, mince the garlic.
By now, your water should be boiling. Blanch the bean sprouts for about 5 minutes, and remove with a slotted spoon to a colander to drain. Then add the watercress to the same pot of boiling water, and blanch for 1 minute. Set aside in another colander to drain.
Rinse both the bean sprouts and the greens under cold running water to stop the cooking process, and then thoroughly squeeze out any excess water from both sets of vegetables. Transfer the bean sprouts to a medium bowl. Roll the watercress into a cigar and slice 3 or 4 times to create shorter strands of vegetable. Set aside in a separate bowl. Season each bowl (the bean sprouts and the greens) with salt to taste and a teaspoon of sesame oil. Divide the minced garlic between the two bowls, and toss to combine. Set aside.
In a skillet over medium high heat, add a tablespoon of canola oil along with the julienned carrots. Stir-fry the carrots until tender but still a little crunchy, about 1 minute. Remove from the pan and set aside.
Turn up the heat to high. Add the ground beef to the pan, and brown, breaking up the beef into smaller pieces. Stir in the soy sauce. Meanwhile, in a separate skillet, cook the eggs sunny side up, leaving the yolks runny.
To serve, divide the cooked rice among four bowls, and top with the beef, seasoned watercress, seasoned bean sprouts, cooked carrots, kimchi, and egg. Serve with a good dollop of gochujang, and a sprinkling of toasted sesame seeds.