Begin by cooking short-grain white rice using your preferred method, combining 1 cup of rice with 1.5 cups of water. For stovetop, bring to a boil, reduce heat to low, and simmer for 18-20 minutes until tender.

In a small bowl, mix thinly sliced cucumber, rice vinegar, toasted sesame oil, and a pinch of sea salt. Allow the cucumber to marinate for about 10 minutes.

Bring a pot of water to a boil. Add mung bean sprouts and blanch for 1 minute. Drain and set aside.

In a large skillet, heat 1 tablespoon of toasted sesame oil over medium heat. Sauté shredded carrots for 1-2 minutes, then remove from heat. Add baby spinach with a splash of tamari, sautéing for 30 seconds until wilted.

Start assembling the bowl with warm rice as the base. Neatly arrange cucumber, blanched bean sprouts, sautéed carrots, and wilted spinach atop the rice. Add fried egg or baked tofu in the center.

Drizzle with gochujang sauce and sprinkle sesame seeds. Serve with kimchi and chopped scallions.