Korean Bibimbap Bowls with Gochujang Tempeh

Rinse 1.5 cups of brown rice under cold water until water runs clear. Cook according to package instructions with a pinch of salt (approximately 35-40 minutes).

While rice is cooking, prepare the gochujang sauce by mixing 3 tablespoons gochujang paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 tablespoon sesame oil, 2 minced garlic cloves, and 1 tablespoon grated ginger in a bowl.

Cut 16 oz tempeh into 1/2-inch cubes. Place in a bowl and pour half of the gochujang sauce over the tempeh, tossing to coat evenly. Let marinate for 15 minutes.

Prepare the vegetables: Julienne 2 medium carrots, slice 1 medium zucchini into half-moons, slice 8 oz shiitake mushrooms, and thinly slice 1 medium cucumber.

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the marinated tempeh and cook for 5-6 minutes until browned and crispy on all sides. Remove and set aside.

In the same skillet, add 1 tablespoon vegetable oil. Sauté the mushrooms with a pinch of salt for 4-5 minutes until golden brown. Remove and set aside.

Add the julienned carrots to the pan with a splash of water and sauté for 2-3 minutes until tender-crisp. Season with a pinch of salt. Remove and set aside.

Sauté the zucchini for 2-3 minutes until tender but still firm. Season with a pinch of salt. Remove and set aside.

Blanch 1 cup of bean sprouts in boiling water for 1 minute, then drain and rinse with cold water. Toss with a drizzle of sesame oil and a pinch of salt.

In the same skillet, add 4 cups of spinach with a splash of water and cook until just wilted, about 1-2 minutes. Season with a pinch of salt. Remove and gently squeeze out excess water.

Wipe the skillet clean and heat 1 tablespoon vegetable oil. Crack 4 eggs into the pan and fry until whites are set but yolks are still runny, about 2-3 minutes.

To assemble the bibimbap bowls, divide the cooked rice among 4 bowls. Arrange the tempeh and vegetables (carrots, zucchini, mushrooms, spinach, bean sprouts, cucumber) in separate sections around the rice.

Top each bowl with 1 fried egg, 1/4 cup kimchi, and sprinkle with sliced green onions and sesame seeds.

Serve the remaining gochujang sauce on the side for drizzling over the bowls. Mix everything together just before eating.