Rinse 2 cups short-grain rice until water runs clear. Add rice and 2½ cups water to pot, bring to boil, reduce to low, cover, and steam for 18-20 minutes until tender and all water is absorbed.
2 cups short-grain rice, 2.5 cups water
Bring water to boil in a medium pot. Blanch 8 oz spinach for 30 seconds and transfer immediately to ice water. Blanch 1 cup bean sprouts for 45 seconds, then shock in ice water. Drain both well, squeeze out excess water, and season each with ½ teaspoon soy sauce and ¼ teaspoon sesame oil.
8 oz spinach, 1 cup bean sprouts, 3 tbsp soy sauce, 2 tbsp sesame oil
Heat 1 teaspoon neutral oil in a skillet over medium-high heat. Add julienned carrots and cook 2-3 minutes until softened but still crisp. Season with ½ teaspoon soy sauce and transfer to a bowl.
2 medium carrots, 1 tsp neutral oil, 3 tbsp soy sauce
Add 1 teaspoon neutral oil to the same skillet. Sauté sliced shiitake mushrooms for 3-4 minutes until browned and moisture is released. Season with ½ teaspoon soy sauce and minced garlic.
6 oz shiitake mushrooms, 1 tsp neutral oil, 3 tbsp soy sauce, 2 cloves garlic
Using the same skillet, sauté julienned zucchini for 2 minutes until tender-crisp. Transfer to a bowl.
1 medium zucchini, 1 tsp neutral oil
Divide warm rice among 4 bowls. Arrange each cooked vegetable in sections on top of rice. Mix 3 tablespoon gochujang, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar to make the sauce. Drizzle sauce over bowls. Top with fried egg if using, and sprinkle toasted sesame seeds.
2 cups short-grain rice, 8 oz spinach, 2 medium carrots, 6 oz shiitake mushrooms, 1 cup bean sprouts, 1 medium zucchini, 3 tbsp gochujang, 2 tbsp sesame oil, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 4 eggs eggs, 1 tbsp toasted sesame seeds
