Rinse the brown rice under cold water until the water runs mostly clear. Combine rice, 500 ml water, and salt in a 3-quart saucepan and bring to a boil over high heat.

Cover, reduce heat to low, and simmer 35 to 40 minutes until the rice is tender and the water is absorbed. Remove from heat, let stand covered 5 minutes, then fluff with a fork.

While the rice cooks, whisk the gochujang, rice vinegar, honey, 1 tsp sesame oil, and 1-2 tbsp water in a small bowl until smooth and pourable. Set aside.

Julienne the carrots, thinly slice the cucumber, chop the kimchi, and slice the scallions.

Heat 1 tsp of the sesame oil in a 10-inch nonstick skillet over medium heat. Add the garlic and cook 30 seconds until fragrant. Add the spinach and soy sauce, toss 1 to 2 minutes until just wilted, then transfer to a plate.

Wipe the skillet, add the remaining 1 tsp sesame oil, and heat over medium. Fry the eggs in two batches of two so they have room to set, 2 to 3 minutes per batch, until the whites are fully set and the yolks are as firm or soft as you like.

Divide the fluffed rice among 4 bowls. Top each with wilted spinach, chopped kimchi, julienned carrots, and cucumber slices.

Slide a fried egg onto each bowl. Drizzle with the gochujang dressing and sprinkle with scallions and sesame seeds. Serve right away.