Remove beef from refrigerator and season with salt and pepper. 

Heat oil in large skillet over medium-high heat. Sear meat for 2-4 minutes per side, until it has a nice crust and then add to 6 qt. slow cooker.

Stir together soy sauce, honey, sriracha, garlic, and ginger. Pour over meat and cook on low for 6-8 hours, until it shreds easily. Taste and season with additional salt if desired. Set aside about 3 cups of meat for tacos.

When it’s close to dinner time, prepare rice according to package instructions and set aside. 

Heat sesame oil in a nonstick pan over medium heat. Add spinach, and cook just until wilted, about a minute or two. Place spinach in a bowl, sprinkle with a pinch of sea salt and set aside. Wipe out pan.

When rice is done cooking, heat same pan over medium heat and add 2 tablespoons of the olive oil to pan. When hot, add all of the rice to the pan, spreading it out and patting it down with a spoon. 

Leave rice undisturbed! Cook for 5 minutes and remove from heat. (We want the rice to get a nice golden brown crust on the bottom.)

While rice is cooking, heat remaining 1/2 tablespoon of olive oil in a non-stick pan and carefully crack eggs into pan. Lower heat to low, and cook until whites are set, about 5-6 minutes. Flip over and cook to desired doneness, about 15 seconds to a minute.

Divide rice between 4 bowls and top with beef, spinach, fried egg, kimchi, sesame seeds, and green onions.