Heat one teaspoon of olive oil in a large skillet over medium heat.
Working in batches if necessary, add the spinach to the skillet and cook until all the spinach is slightly wilted.
Add some of the minced garlic to the skillet and sauté for one minute, or until the garlic is fragrant.
Add half (1 tbsp) of the soy sauce to the spinach and cook for an additional minute.
Remove the spinach from the skillet, dividing among the Bibimbap rice bowls.
The bowls should now be layered with rice, beef and spinach and add some pickled cabbage to the the side of the bowl.
Add olive oil to a clean non-stick skillet over medium heat.
Fry the eggs on one side until yolks are runny but whites are firm.
Carefully transfer one egg to each bowl and sprinkle with sesame seeds. and serve immediately.