Check off each step as you cook.

1. 01Start the rice.Rinse rice until the water is less cloudy, then drain. Place in a heavy lidded saucepan with the measured rice water and soak for 20 minutes. Bring to a boil, cover, reduce to very low, and cook for 12–15 minutes until the water is absorbed. Remove from the heat and rest, covered, for 10 minutes.
2. 02Make the sauce and blanch the greens.Stir gochujang, soy sauce, vinegar, honey, sauce sesame oil, and sauce water together. Bring a saucepan of water to a boil. Cook spinach for about 1 minute, lift out, cool under running water, and squeeze dry. Cook the sprouts in the boiling water for 4–5 minutes until tender and steaming hot throughout; drain thoroughly. Season each vegetable with a little of the salt and vegetable sesame oil.
3. 03Sauté the remaining vegetables.Heat a little neutral oil in a skillet over medium-high heat. Cook carrot for 2–3 minutes, zucchini for 2–3 minutes, and mushrooms for 4–5 minutes, working separately and transferring each to a plate. Divide the garlic among these batches, adding it for the final 30 seconds. Use a little more neutral oil as needed and season with the remaining salt and vegetable sesame oil.
4. 04Cook the eggs fully.Lower the skillet to medium-low and add the remaining neutral oil. Fry the eggs in batches, covering the pan briefly to set the tops. Cook until both whites and yolks are firm and reach 160°F / 71°C, about 4–6 minutes; turn the eggs if needed.
5. 05Build and mix.Fluff the rice and divide among bowls. Arrange the vegetables loosely over it and add an egg to each bowl. Sprinkle with sesame seeds and offer the sauce alongside. Mix rice, vegetables, egg, and sauce together at the table.

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