Step 1

Sauce: Stir together all Gochujang Sauce ingredients (if you have trouble finding gochugaru flakes, simply use sriracha instead of making this sauce).

Step 2

Bolgogi: Remove mushroom stems and clean caps with a wet paper towel. Cut into ¼ inch slices. In a small bowl, stir together remaining bulgogi ingredients. Toss to coat the mushrooms, and set aside to marinate.

Step 3

Fillings: Cook rice according to instructions on the package. Prep veggies, chopping or slicing as needed.

Step 4

Cook Bolgogi: Cook mushrooms in a large nonstick skillet over medium heat for about 5 minutes, flipping to evenly cook. They should be slightly softened and deep brown when finished.

Step 5

Fry Eggs: Fry eggs sunny side up over medium heat (so that whites are firm but yolks are runny).

Step 6

Assemble: Portion rice into 2 or 3 serving bowls. Top with mushroom bulgogi, fillings, sauce, and a fried egg. Serve immediately.