Ingredients

• ½ English cucumber, thinly sliced
  
• ½ teaspoon rice vinegar
  
• 1¼ teaspoons toasted sesame oil
  
• 1 cup fresh mung bean sprouts
  
• 1 cup shredded carrots
  
• 4 cups baby spinach
  
• ½ teaspoon tamari or soy sauce
  
• 2 cups cooked short-grain white rice
  
• 2 fried eggs, or 1 cup cubed baked tofu
  
• 4 ounces sautéed shiitake mushrooms, optional
  
• 1 recipe Gochujang Sauce
  
• Sesame seeds
  
• Sea salt
  
• Kimchi, optional, for serving
  
• Chopped scallions, optional, for serving

Instructions

1. Combine the cucumber slices with the rice vinegar, ¼ teaspoon of the sesame oil, and a small pinch of salt in a bowl. Let them sit while you prepare the remaining components.
2. Bring a small pot of water to a boil. Add the bean sprouts, cook for 1 minute, then drain and set aside.
3. Warm ½ teaspoon of the sesame oil in a medium skillet over medium heat. Add the carrots along with a pinch of salt. Sauté for 1–2 minutes, just until they begin to soften. Transfer them to a plate.
4. Add the final ½ teaspoon of sesame oil to the skillet. Stir in the spinach and tamari. Cook for about 30 seconds, or until the spinach wilts. Remove from the pan and gently squeeze out extra moisture.
5. Build each bowl with the warm rice, cucumbers, bean sprouts, carrots, and spinach. Add a fried egg or tofu on top. Include the mushrooms if you’d like.
6. Finish with sesame seeds and a good drizzle of gochujang sauce. Serve with kimchi, scallions, and any extra sauce on the side.

• Gochujang brands can differ in heat and overall flavor.