Step 2

Make the Sauce: In a medium bowl, whisk together the gochujang, rice vinegar, honey, tamari and sesame oil. Set aside.

Step 3

Make the Bowls: In a medium pot, cover the rice with 5 cups water. Bring to a simmer over medium heat. Cover the pot, reduce the heat to low and simmer until the rice is tender and the water is absorbed, 35 to 40 minutes. (Alternatively, cook the rice according to the package directions.)

Step 4

While the rice cooks, heat a medium skillet over medium heat. Add ½ tablespoon of the sesame oil and the mushrooms. Cook the mushrooms until they're tender and browned, 7 to 8 minutes. Add the tamari and cook until it is absorbed.

Step 5

Transfer the mushrooms to a bowl. Add the spinach, garlic and remaining ½ tablespoon sesame oil to the skillet and sauté over medium heat until the spinach is wilted, about 4 minutes.

Step 6

When the rice is done, stir in the rice vinegar. Serve the rice topped with the mushrooms, spinach, bean sprouts, cucumbers and carrots. Garnish generously with scallions, cilantro, sesame seeds and the prepared sauce.