Prepare the Vegetables: Slice the English cucumber into thin strips and toss it with rice vinegar, toasted sesame oil, and a pinch of salt. Marinate for 10 minutes. Blanch mung bean sprouts for 1 minute, then drain. Sauté carrots in sesame oil until softened.

Cook the Rice: Cook short-grain white rice according to your preferred method. For stovetop, combine 1 cup of rice with 1 ¼ cups of water, bring it to a boil, then reduce to low and simmer for 15-20 minutes.

Sauté the Spinach: In the same skillet, add baby spinach with a splash of tamari over medium heat. Sauté for about 2-3 minutes until wilted. If using shiitake mushrooms, add them while the spinach cooks.

Assemble the Bowls: Start with a base of your cooked rice, arrange marinated cucumber, blanched bean sprouts, sautéed carrots, and spinach around the rice. Add fried eggs or baked tofu on top.

Top and Serve: Sprinkle sesame seeds and drizzle with gochujang sauce. Serve with optional kimchi and chopped scallions. Enjoy your vibrant bibimbap!