To begin, rinse the rice under cold water until the water runs clear. Add the rice and 2½ cups of water to a pot, cover, and bring to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes. Turn off the heat and let it rest, covered, for an additional 10 minutes. Fluff with a fork and keep warm.

Prepare the vegetables. Heat a non-stick skillet over medium heat with a small amount of sesame oil. Sauté the carrots and zucchini separately until tender but still crisp, about 2–3 minutes each. Season with a pinch of salt and set aside.

In the same skillet, sauté the shiitake mushrooms with soy sauce, sesame oil, and minced garlic. Cook for 4–5 minutes until tender and aromatic. Set aside with the other vegetables.

Blanch the spinach and bean sprouts in boiling water for 1–2 minutes each, then rinse with cold water to retain their vibrant colour. Squeeze out excess water from the spinach and season both with sesame oil, minced garlic, and a pinch of salt.

Cook the beef or tofu. Heat sesame oil in the skillet over medium heat. Add the ground beef (or tofu), soy sauce, sugar, minced garlic, and ginger. Stir fry until fully cooked and infused with flavour, about 5 minutes. Break up any large clumps for an even texture.

Prepare the sauce. In a small bowl, mix gochujang, sesame oil, sugar, water, and vinegar until smooth. Adjust the sweetness or heat to your taste by adding more sugar or gochujang as desired. Set aside.

Fry the eggs sunny side up in a lightly oiled pan. The yolk should remain runny, as it adds richness when mixed into the dish. Keep warm while assembling the bowls.

To serve, divide the cooked rice evenly among four bowls. Arrange the vegetables, beef (or tofu), and egg on top of the rice in sections for a vibrant presentation. Drizzle with the prepared sauce, sprinkle with sesame seeds, and garnish with sliced nori if desired. Serve immediately, encouraging diners to mix everything thoroughly before eating for the best combination of flavours and textures.