• Whisk together 3 tbsp extra light olive oil, soy sauce, sesame oil, garlic and ginger; divide mixture in half. Toss beef with one portion and mushrooms with the other portion.
• Heat 1 tbsp extra light olive oil in large nonstick skillet set over medium-high heat; cook mushrooms for 6 to 8 minutes or until browned and tender. Using slotted spoon, transfer to plate; set aside. In same skillet, cook beef for 3 to 5 minutes or just until browned around edges and cooked through. Using slotted spoon, transfer to plate; set aside. In same skillet, cook spinach, tossing until wilted.
• Divide rice among 4 bowls. Arrange beef, mushrooms, spinach, bean sprouts, cucumber, carrots, kimchi (if using) and green onion in sections over top.
• Heat remaining olive oil in small nonstick skillet set over medium-high heat; fry eggs, in batches, for 2 to 3 minutes or until crisp around edges but yolk is still runny. Place 1 egg in center of each bowl. Sprinkle with sesame seeds. Serve immediately with dollop of hot sauce.

Tip: For an authentic experience, mix all ingredients together in the bowl before eating. This allows flavors to blend together and the egg yolk and hot sauce to create a rich and flavorful sauce.