In one bowl, combine all ingredients for the Bulgogi sauce, mixing well.

In a separate bowl, mix together the drizzle sauce ingredients until the sugar dissolves.

Heat 2 teaspoons of oil in a large non-stick pan over high heat. Add half of the baby spinach and toss until semi-wilted. Add remaining spinach and continue tossing until fully wilted, then remove to a bowl.

Add 1 tablespoon of oil to the pan and keep the heat high. Add the ground beef and cook until no longer pink. Stir in the Bulgogi sauce and let it simmer until most of the sauce has evaporated.

Spoon cooked rice into serving bowls. Top with the cooked Bulgogi beef, wilted spinach, and julienned carrot. Add mashed avocado and pickled ginger. Tuck in lettuce along the side. Sprinkle with sesame seeds and sliced green onion. Serve with the drizzle sauce on the side.