Bibimbap

Cook the rice using your preferred method (stovetop or Instant Pot).

Make the gochujang sauce: whisk together gochujang, rice vinegar, sesame oil, and maple syrup. Set aside.

Prepare the cucumber: toss thinly sliced cucumber with rice vinegar and a little sesame oil. Let marinate while you prep the remaining vegetables.

Blanch the bean sprouts: bring a small pot of water to a boil, add bean sprouts, and cook for 1–2 minutes. Drain and set aside.

Sauté the carrots: heat a drizzle of sesame oil in a skillet over medium heat. Add shredded carrots and cook for 2–3 minutes until slightly softened. Set aside.

Sauté the shiitake mushrooms (if using): cook mushrooms in a skillet with a little rice vinegar and tamari or soy sauce until tender. Set aside.

Sauté the spinach: heat a drizzle of sesame oil in the skillet, add baby spinach and tamari or soy sauce, and cook until wilted. Squeeze out excess liquid and set aside.

Fry the eggs sunny side up in a skillet.

Assemble the bowls: divide cooked rice between two bowls. Place a fried egg in the center of each bowl. Arrange the cucumber, bean sprouts, carrots, mushrooms, and spinach in sections around the egg.

Drizzle generously with gochujang sauce and sprinkle with sesame seeds.

When ready to eat, break the egg yolk and mix all the components together. Serve with extra sauce, sliced green onions, and kimchi on the side if desired.