Method

1. Rinse the short-grain rice in a colander under cold water until the water runs mostly clear, then drain it thoroughly to remove excess starch for fluffy grains.

   2 min

2. Place the drained rice in a saucepan, add 400 ml of water, bring it to a rolling boil, then reduce the heat to the minimum possible setting and cover tightly.

   3 min

3. Heat one tablespoon of vegetable oil in a large bowl or a small pan over medium-high heat and add the carrot and zucchini matchsticks, tossing them frequently for four minutes until crisp.

   4 min

4. Add the shimeji mushrooms to the same pan or bowl with one tablespoon of vegetable oil and sauté for three minutes, stirring constantly until they release some of their juices.

   4 min

5. Pour a half-liter of boiling water over the torn spinach, let it stand for one minute, then drain the greens thoroughly and season them with one teaspoon of soy sauce.

   3 min

6. In a small bowl, whisk together the gochujang, honey, remaining one tablespoon of soy sauce, and the sesame oil to create a thick, glossy, and intensely savory sauce.

   2 min

7. Once the rice is cooked and steaming, fluff it with a fork, divide it evenly among four warmed bowls, and arrange the seasoned vegetables in neat piles on top of each portion.

   3 min

8. In a small pan over medium heat, crack in the eggs, cooking them for two minutes until the whites are just set and the yolk is still completely liquid and glossy.

   3 min

9. Top each egg over a mound of vegetables, drizzle the gochujang sauce generously over the rice, and finish by scattering the toasted sesame seeds over the top.

   2 min