Cook the Rice: Rinse 1 cup of short-grain rice under cold water until the water runs clear. Cook the rice using the absorption method or a rice cooker until fluffy and slightly sticky.
Prepare the Vegetables:
Blanch the spinach and bean sprouts for 1-2 minutes in boiling water, then drain.
Sauté the shiitake mushrooms and sliced carrots in a little sesame oil until softened.
Make the Gochujang Sauce:
In a medium bowl, mix together the Korean red pepper flakes, maple syrup, soy sauce, rice vinegar, miso paste, garlic, ginger, and salt. Stir until smooth and combined. Adjust sweetness and spice to taste.
Assemble the Bowl:
Divide the cooked rice into bowls. Arrange the prepared vegetables (spinach, mushrooms, carrots, bean sprouts, cucumbers, and kimchi if using) in sections around the rice.
Top It Off:
Add a generous spoonful of gochujang sauce over the top. Garnish with sesame seeds and nori strips.
Final Touches:
Drizzle a bit of sesame oil on top and enjoy mixing everything together before eating.
